Triple Chocolate Terrine

Triple_Chocolate_Terrine

I dug deep into my memory for this year’s Easter dessert recipe. I made this Triple Chocolate Terrine from The New Basics Cookbook many moons ago for a neighborhood dinner party. I have made it with a raspberry sauce, but this year, the family voted for chocolate. With my first attempt, the biggest glitch was over whipping the cream…I think I under whipped it this time…as our terrine was more like a delicious, multi-layered pudding. I will still try it again…and this flop will not go to waste!

Triple Chocolate Terrine
 
Ingredients
Adapted from the New Basics Cookbook
  • 3 cups heavy or whipping cream
  • 7 ounces good quality semi-sweet chocolate,chopped
  • 6 ounces good-quality milk chocolate, chopped
  • 4 ounces good-quality white, chopped
  • ½ vanilla bean
  • 2 cups chocolate fudge sauce or raspberry sauce and fresh raspberries, to serve
Instructions
  1. Heat the cream almost to a simmer in a heavy medium-size saucepan. Remove the cream from the bowl, and divide it among three mixing bowls in these amounts: 1-1/4 cups, 1 cup, ¾ cup (I'd use slightly less to allow for a firmer white chocolate layer).
  2. Stir the semi-sweet chocolate into the 1-3/4 cups cream, whisking until smooth. Stir the milk chocolate into the 1 c. cream, whisking until smooth. Stir the white chocolate into the ¾ .cup cream, and add the seeds from the vanilla bean; stir until smooth. Cover the three bowls loosely and refrigerate until the mixtures are thick but still pourable, 3 hours.
  3. Line a 8-1/2 x 4-1/2 in. loaf pan with aluminum foil (use non-stick if available), leaving some
  4. foil above the edge of the pain.
  5. Pour the white chocolate mixture to a mixer bowl, and beat until it forms soft peaks (mixture should be thick and firm). Scrape it into the prepared pan, smooth the top, and chill it in the freezer for 5 minutes.
  6. Repeat the beating process with the milk chocolate mixture and spread it over the white chocolate mixture in the loaf pan. Smooth the top, and freeze for 5 minutes.
  7. Repeat again with the semi-sweet chocolate. Spread it over the milk chocolate mixture, smooth the top, and cover with plastic wrap.Refrigerate until firm, 3 hours.
  8. Lift up the foil to unmold the terrine. Remove the foil and cut the terrine into ½-in. thick slices. If the terrine needs to be a little firmer to cut, pop the whole thing into the freezer before slicing for up to an hour. Spoon a pool of chocolate or raspberry sauce onto each plate, and arrange a slice on top.
Total time: 6+ hours
    Yield: 16 servings


       

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