Chocolate Mint Terrine Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
Ganache coating:,
6 ounce: Bittersweet chocolate, finely chopped
1/2 cup: Heavy cream,
1/4 cup: White creme de menthe,
Dark chocolate mousse:,
8 ounce: Bittersweet chocolate,
2 tbsp: Unsalted butter,
1 cup: Heavy cream,
2 large: Eggs,
3 tbsp: Water, divided
Pinch salt,
1/3 cup: Granulated sugar,
1 tsp: Unflavored powdered gelatin,
Mint mousse:,
3/4 cup: Heavy cream,
1 large: Egg,
1 large: Egg yolk,
Pinch salt,
1/3 cup: Granulated sugar,
1/4 cup: White creme de menthe,
2 tsp: Unflavored powdered gelatin,
2 tbsp: Water,
Garnish:,
Mint leaves,
Directions:
Recipe by: Godivas Home Page Preparation Time: 1:30 Make the ganache
coating: Place a 8 1/2-by-4 1/2-by-2 3/4-inch non-stick metal loaf pan in
the freez while preparing the ganache coating.
Place the chocolate in a medium bowl. In a small saucepan, set over medium
heat, bring the cream to a gentle boil. Pour the hot cream over the
chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gent
whisk until smooth. Stir in the creme de menthe.
Remove the pan from the freezer. Pour half of the ganache into the pan.
Quickly begin rotating the pan slowly, allowing the ganache to coat the
inside of the pan evenly over the bottom and sides. Allow any excess ganach
to drip back into the bowl. Return the pan to the freezer for 5 minutes.
Remove the pan from the freezer and, using a small metal spatula, spread
additional ganache over the sides of the pan only. Return the pan to the
freezer. Cover the remaining ganache with plastic wrap and reserve at room
temperature for glazing the terrine. Make the dark chocolate mousse: Melt
the chocolate with the butter. Set aside to cool.
In a chilled, large bowl, using a hand-held electric mixer set at
medium-high speed, whip the cream until soft mounds start to form.
Refrigerate until needed.
In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment
beat the eggs, 1 tablespoon of the water, and salt at medium speed until
blended. While continuing to beat, add the sugar in a steady stream. Remove
the bowl from the mixer stand and place over a pot of hot water. (The botto
of the bowl must touch the water.) Cook over medium-high heat, whisking
constantly for 3 to 5 minutes, or until the granules of sugar have dissolve
and the egg mixture has reached 140 degrees F on an instant-read thermomete
Return the bowl to the mixer stand and beat at medium-high speed until the
mixture is thick and pale yellow, about 8 minutes.
Place the remaining 2 tablespoons of water in a small heatproof cup.
Sprinkle the gelatin over the water and let it stand for 5 minutes to softe
the gelatin.
Place the cup with the softened gelatin in a saucepan with enough water to
come halfway up the side of the cup. Heat the gelatin mixture over hot, not
simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until
the gelatin granules dissolve completely and the mixture is clear. Remove t
pan from the heat. Leave the cup containing the gelatin mixture in the hot
water to keep the gelatin warm until ready to use.
Remove the egg mixture from the mixer stand and, using a large whisk,
quickly whisk the gelatin in by hand. Using a large rubber spatula, gently
fold one-third of the whipped cream into the egg mixture to lighten it. Fol
in the remaining whipped cream.
Remove the loaf pan from the freezer. Pour one-third of the chocolate mous
into the pan and, using a small offset metal spatula, spread the mousse in
even layer. Return the loaf pan to the freezer. Set the remaining chocolate
mousse aside in a cool place, but do not refrigerate. Make the mint mousse:
In a chilled, large bowl, using a hand-held electric mixer set at
medium-high speed, whip the cream until soft mounds start to form.
Refrigerate until needed.
In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment
beat the egg, yolk, and salt at medium speed until blended. While continuin
to beat, add the sugar in a steady stream. Beat in the creme de menthe.
Remove the bowl from the mixer stand and place over a pot of hot water. (Th
bottom of the bowl must touch the water.) Cook over medium-high heat,
whisking constantly for 3 to 5 minutes, or until the granules of sugar have
dissolved and the yolk mixture has reached 140 degrees F on an instant-read
thermometer. Return the bowl to the mixer stand and beat at medium-high spe
until the mixture is thick and pale yellow, about 8 minutes.
Place the 2 tablespoons water in a small cup. Sprinkle the gelatin over th
water and let it stand for 5 minutes to soften the gelatin.
Place the cup with the softened gelatin in a saucepan with enough water to
come halfway up the side of the cup. Heat the gelatin mixture over hot, not
simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until
the gelatin granules dissolve completely and the mixture is clear. Remove t
pan from the heat. Leave the cup containing the gelatin mixture in the hot
water to keep the gelatin warm until ready to use.
Remove the egg mixture from the mixer stand and, using a large whisk,
gradually whisk the gelatin in by hand. Using a large rubber spatula, gentl
fold one-third of the whipped cream into the egg mixture to lighten it. Fol
in the remaining whipped cream. Assemble the terrine: Remove the loaf pan
from the freezer. Pour half of the mint mousse over the
Source from luhu.jp
coating: Place a 8 1/2-by-4 1/2-by-2 3/4-inch non-stick metal loaf pan in
the freez while preparing the ganache coating.
Place the chocolate in a medium bowl. In a small saucepan, set over medium
heat, bring the cream to a gentle boil. Pour the hot cream over the
chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gent
whisk until smooth. Stir in the creme de menthe.
Remove the pan from the freezer. Pour half of the ganache into the pan.
Quickly begin rotating the pan slowly, allowing the ganache to coat the
inside of the pan evenly over the bottom and sides. Allow any excess ganach
to drip back into the bowl. Return the pan to the freezer for 5 minutes.
Remove the pan from the freezer and, using a small metal spatula, spread
additional ganache over the sides of the pan only. Return the pan to the
freezer. Cover the remaining ganache with plastic wrap and reserve at room
temperature for glazing the terrine. Make the dark chocolate mousse: Melt
the chocolate with the butter. Set aside to cool.
In a chilled, large bowl, using a hand-held electric mixer set at
medium-high speed, whip the cream until soft mounds start to form.
Refrigerate until needed.
In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment
beat the eggs, 1 tablespoon of the water, and salt at medium speed until
blended. While continuing to beat, add the sugar in a steady stream. Remove
the bowl from the mixer stand and place over a pot of hot water. (The botto
of the bowl must touch the water.) Cook over medium-high heat, whisking
constantly for 3 to 5 minutes, or until the granules of sugar have dissolve
and the egg mixture has reached 140 degrees F on an instant-read thermomete
Return the bowl to the mixer stand and beat at medium-high speed until the
mixture is thick and pale yellow, about 8 minutes.
Place the remaining 2 tablespoons of water in a small heatproof cup.
Sprinkle the gelatin over the water and let it stand for 5 minutes to softe
the gelatin.
Place the cup with the softened gelatin in a saucepan with enough water to
come halfway up the side of the cup. Heat the gelatin mixture over hot, not
simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until
the gelatin granules dissolve completely and the mixture is clear. Remove t
pan from the heat. Leave the cup containing the gelatin mixture in the hot
water to keep the gelatin warm until ready to use.
Remove the egg mixture from the mixer stand and, using a large whisk,
quickly whisk the gelatin in by hand. Using a large rubber spatula, gently
fold one-third of the whipped cream into the egg mixture to lighten it. Fol
in the remaining whipped cream.
Remove the loaf pan from the freezer. Pour one-third of the chocolate mous
into the pan and, using a small offset metal spatula, spread the mousse in
even layer. Return the loaf pan to the freezer. Set the remaining chocolate
mousse aside in a cool place, but do not refrigerate. Make the mint mousse:
In a chilled, large bowl, using a hand-held electric mixer set at
medium-high speed, whip the cream until soft mounds start to form.
Refrigerate until needed.
In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment
beat the egg, yolk, and salt at medium speed until blended. While continuin
to beat, add the sugar in a steady stream. Beat in the creme de menthe.
Remove the bowl from the mixer stand and place over a pot of hot water. (Th
bottom of the bowl must touch the water.) Cook over medium-high heat,
whisking constantly for 3 to 5 minutes, or until the granules of sugar have
dissolved and the yolk mixture has reached 140 degrees F on an instant-read
thermometer. Return the bowl to the mixer stand and beat at medium-high spe
until the mixture is thick and pale yellow, about 8 minutes.
Place the 2 tablespoons water in a small cup. Sprinkle the gelatin over th
water and let it stand for 5 minutes to soften the gelatin.
Place the cup with the softened gelatin in a saucepan with enough water to
come halfway up the side of the cup. Heat the gelatin mixture over hot, not
simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until
the gelatin granules dissolve completely and the mixture is clear. Remove t
pan from the heat. Leave the cup containing the gelatin mixture in the hot
water to keep the gelatin warm until ready to use.
Remove the egg mixture from the mixer stand and, using a large whisk,
gradually whisk the gelatin in by hand. Using a large rubber spatula, gentl
fold one-third of the whipped cream into the egg mixture to lighten it. Fol
in the remaining whipped cream. Assemble the terrine: Remove the loaf pan
from the freezer. Pour half of the mint mousse over the
Source from luhu.jp