This elegant, decadent Triple Chocolate Terrine is the perfect special occasion dessert! Plus it’s gluten free!
With a layer of whipped semi-sweet, milk and white chocolate ganache, there’s a layer for all the chocolate lovers in your life, no matter their preference!
Triple Chocolate Terrine
I first made this gorgeous Triple Chocolate Terrine recipe nearly 2 decades ago. It’s from the beloved series of cookbooks by Julee Rosso and Sheila Lukins. Found in their New Basics Cookbook, this a volume worth adding to your collection.
A layer of whipped semi-sweet ganache was topped with whipped milk chocolate ganache and finished off with whipped white chocolate ganache and then chilled in a loaf pan. You have the option of serving slices over raspberry coulis or a homemade fudge sauce, such a tough decision.
What is a Terrine?
A terrine is typically a pate made of cooked meat or vegetables and then served in slices. It’s also the name of the dish, often shaped like a loaf pan, in which the dish is served. This layered chocolate dessert is made in a terrine like dish and sliced to serve. This chocolate terrine isn’t exactly a terrine per se, but it does meet a couple of the parameters!
Making and Serving Tips:
I served very thin slices to my girlfriends over the holiday…and they oohed and ahhed. 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.
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 got an email requesting the recipe later in the day from our luncheon’s hostess. She wanted to make it for her Christmas dinner. I think you’ll want to add this Triple Chocolate Terrine to your menu very soon as well.
You may need these supplies to make the Triple Chocolate Terrine recipe:Print
Triple Chocolate Terrine
Triple Chocolate Terrine – a no-bake triple chocolate mousse dessert!
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 16 servings 1x
- Category: Dessert, No-Bake
- Method: No-Bake
- Cuisine: American
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
- 1/2 vanilla bean
- 2 cups chocolate fudge sauce or raspberry sauce and fresh raspberries, to serve
- 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, 3/4 cup (I’d use slightly less to allow for a firmer white chocolate layer).
- Stir the semi-sweet chocolate into the 1-3/4 cups cream, whisking until smooth. Stir the milk chocolate into the 1 cup cream, whisking until smooth. Stir the white chocolate into the scant 3/4 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.
- Line a 8-1/2 x 4-1/2 in. loaf pan with aluminum foil (use non-stick if available), leaving some foil above the edge of the pain.
- 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.
- 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.
- 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.
- Lift up the foil to unmold the terrine. Remove the foil and cut the terrine into 1/2-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 does not include chilling time.