Triple Chocolate Terrine Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Heavy or whipping cream,
7 ounce: Good quality bittersweet chocolate, 1-in pieces
6 ounce: Good-quality milk chocolate, 1-inch pieces
4 ounce: Good-quality white chocolate, 1-inch pieces
1/2: Vanilla bean,
2 cup: Chocolate Fudge Sauce,
Directions:
Calories per serving: Number of Servings: 16 Fat
grams per serving:
: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS +++*
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 c, 1 c., 3/4 c.
2. Stir the bittersweet chocolate into the 1-3/4 c. cream, whisking
until smooth. Stir the milk chocolate into the 1 c. cream, whisking
until smooth. Stir the white chocolate into the 3/4 c. 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. Leave some
foil above the edge of the pain.
4. Transfer the white chocolate mixture to a mixer bowl, and beat
until it forms soft peaks--be careful not to overbeat it. Beat the
last two or three strokes by hand; the mixture should be thick and
firm. Scrape it into the prepared pan, smooth the top, and chill it
in the freezer for 5 minutes.
5. 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.
6. Repeat again with the bittersweet chocolate. Spread it over the
milk chocolate mixture, smooth the top, and cover with plastic wrap.
Refrigerate until firm, 3 hours.
7. Lift up the foil to unmold the terrine. Remove the foil and cut
the terrine into 1/2-in. thick slices. Spoon a pool of chocolate
sauce onto each plate, and arrange a slice on top. Let stand 5
minutes before serving.
Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins
Source from luhu.jp
grams per serving:
: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS +++*
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 c, 1 c., 3/4 c.
2. Stir the bittersweet chocolate into the 1-3/4 c. cream, whisking
until smooth. Stir the milk chocolate into the 1 c. cream, whisking
until smooth. Stir the white chocolate into the 3/4 c. 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. Leave some
foil above the edge of the pain.
4. Transfer the white chocolate mixture to a mixer bowl, and beat
until it forms soft peaks--be careful not to overbeat it. Beat the
last two or three strokes by hand; the mixture should be thick and
firm. Scrape it into the prepared pan, smooth the top, and chill it
in the freezer for 5 minutes.
5. 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.
6. Repeat again with the bittersweet chocolate. Spread it over the
milk chocolate mixture, smooth the top, and cover with plastic wrap.
Refrigerate until firm, 3 hours.
7. Lift up the foil to unmold the terrine. Remove the foil and cut
the terrine into 1/2-in. thick slices. Spoon a pool of chocolate
sauce onto each plate, and arrange a slice on top. Let stand 5
minutes before serving.
Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins
Source from luhu.jp