Triple Chocolate Terrine Recipe
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!
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.
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.
- 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.
Frequently Asked Questions
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!
It should be kept covered in the refrigerator due to the perishable ingredients in the recipe.
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.
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.
You May Also Like
- 50+ Mousse Recipes from Something Swanky
- Layered Chocolate Mousse Cake
- Triple Chocolate Cookies
- Triple Chocolate Poke Cake
- Triple Chocolate Chip Cookies
- Chocolate Terrine
- Plus, more of the Best Dessert Recipes
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 as well.
Triple Chocolate Terrine
This elegant, decadent Triple Chocolate Terrine is the perfect special occasion dessert!
- 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 into 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 c. cream, whisking until smooth. Stir the white chocolate into the 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 an 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 into 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.
Adapted from the New Basics Cookbook
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Amount Per Serving: Calories: 339Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 57mgSodium: 70mgCarbohydrates: 32gFiber: 1gSugar: 30gProtein: 3g
48 Comments on “Triple Chocolate Terrine Recipe”
Oh boy, that is danger food for me. I seriously don’t think I would be able to leave it alone! 😉 Lovely dessert!!
Look delicious and beauty Lizzy!!
oh my goodness Liz! this is gorgeous!!! yum!!!
That cookbook has some great recipes! It’s one I look at from time to time (not something I can say about all of the cookbooks I own). Lovely dessert – you did this perfectly. Thanks.
My goodness – this looks so delicious! I’ll take a big piece please! 🙂
Oh my ganache! I am going to have to try this! It looks as if it could become a new favorite of mine.
This is another great thing about having a large family. I can justify making any thing any day.
I remember my sister giving me that cookbook about 2 decades ago. I read it all the way from Ohio to NC, like it was a novel! Such a great classic book! I love your terrine and see why your friends loved it, so pretty and so……. delicious looking!
Love all three of those cookbooks. I know I have actually seen this recipe and always wanted to try ti. But now that I see the photos, I know I’ll have to do it! Perfect for Valentine’s Day!
Look at those chocolaty layers!
sooooooooooooo decadent! Love those chocolatey layers!
Whenever I see this on a menu I get it, it is so good, but never tried making it. Thanks for the recipe, looks awesome and will bookmark!
Ooooh, Liz- this looks to die for. The perfect thing to fall into facefirst in January, since I’ve given up on the whole “eating healthy” thing this month!
So pretty, Liz. I would really enjoy this…maybe too much.
Love the pretty layers! This looks so creamy and amazing! Definitely a special treat with the chocolate fudge sauce 🙂
Adorable layers, Liz. Love it.
Nice work, Liz. I can’t hardly imagine anything more delicious! 🙂 ela
This sounds heavenly! I love the layers. I think I’d opt to serve it with chocolate sauce. Yum!
Look at those vanilla beans! This truly does look like a special treat:@)
Hi Liz, this looks amazing and delicious, I would love mine with some chocolate fudge sauce, yum!
So pretty, Liz. I adore the layers!