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Triple Chocolate Terrine Recipe

posted by Liz Berg on December 27, 2020 (updated 10/13/22)

This elegant, decadent Triple Chocolate Terrine is a special occasion dessert with layers of 3 kinds of luscious whipped ganache! Plus it’s gluten-free!

With a layer of whipped semi-sweet, milk, and white chocolate ganache, there’s a type of Chocolate Mousse for all the chocolate lovers in your life, no matter their preference!

Triple chocolate terrine on a white platter with raspberries and mint.

Table of Contents hide

1 Why You Must Make

2 Expert Tips

3 Serving Tips

4 Frequently Asked Questions

5 You May Also Like

6 Triple Chocolate Terrine

Why You Must Make

I’ve been making this winner for nearly 2 decades.
It’s from the beloved series of cookbooks by Julee Rosso and Sheila Lukins. Found in their New Basics Cookbook (affiliate link), this a volume worth adding to your collection.
There are three delicious layers of whipped chocolate ganache, starting with semisweet chocolate, then milk chocolate, and finally white chocolate.

Slice of triple chocolate mousse on a white plate with a red handle fork.

Expert Tips

You may wonder what a terrine is. Well, it’s basically a dish that’s deep, rectangular with straight sides. Most terrines are made of cooked meat, fish, or vegetable mixtures that are placed in this specialty dish to set or cool, then sliced to serve. This one just happens to be a dessert!

I used a loaf pan for my terrine. I lined it with non-stick foil to help slide it out of the dish after it was frozen. The non-stick element of the foil may have helped a little, but the sides weren’t perfectly smooth upon release.
To make this dessert terrine, 3 types of chocolate are each melted with some cream. After whisking until smooth, each bowl of ganache is chilled before being whipped into mousse.
The white chocolate mousse is smoothed out across the bottom of the pan, then the milk chocolate mousse, followed by the dark chocolate mousse. Using an offset spatula helps to level the layers.
The terrine is then chilled until serving time. I recommend freezing for an hour or so before removing the foil and cutting to allow for easier slicing.
To serve, invert the pan onto a serving tray, then remove the foil. Again, use an offset spatula to smooth the sides.
Slice and serve with fresh berries or a dessert sauce. You have the option of serving slices over raspberry coulis or a homemade fudge sauce, such a tough decision.

Serving Tips

I served very thin slices to my girlfriends over the holidays…and they oohed and ahhed. To make an elegant presentation, place slices on a puddle of chocolate or raspberry sauce.
The raspberry sauce I made to garnish it was simple. I just simmered a bag of frozen raspberries with a scant half cup of sugar and the juice of half a lemon. I whisked in a slurry of cornstarch (a heaping teaspoon mixed in a tablespoon or so of water) to thicken it slightly. After it came to a boil, I strained the mixture to remove the seeds and cooled it to room temperature. It would also be delicious with a strawberry or cherry sauce or for an even more decadent treat, a puddle of hot fudge sauce!
I found it difficult to slice this chocolate terrine for photos, so popping the dessert in the freezer for about an hour helped solidify it for easier serving.
I would also suggest using just slightly less cream in the white chocolate layer, as it’s the least firm component and, again, it makes for difficult slicing and removal from the pan. I’m extra picky since I take photos, but to be honest, the original recipe works well, too.

Triple Chocolate Terrine slice on a small white plate garnished with raspberries and mint.

Frequently Asked Questions

What is a Terrine?

A terrine is typically a pate made of cooked meat or vegetables, then sliced to serve. It’s also the name of the dish, often shaped like a loaf pan, in which the terrine recipe is served.
This layered chocolate dessert is made in a terrine like-dish. Though not a terrine per se, this chocolate terrine does meet a couple of the parameters!

How Do You Store a Chocolate Terrine?

It should be kept covered in the refrigerator due to the perishable ingredients in the recipe.

Can You Freeze this Terrine?

Yes, if you cannot eat it all within 3-4 days, you can store leftovers in the freezer for about 2 months. Freeze it for a couple of hours until it’s firm, then wrap well. Unwrap before defrosting in the refrigerator to serve or the plastic wrap will stick to the defrosted dessert.

How Do You Slice a Terrine?

I recommend freezing the terrine for about an hour before cutting. This will help firm up the mousse and allow for cleaner slices. Use a hot, dry knife and clean it between slices as needed.