Triple Chocolate Terrine
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
Dark Chocolate Layer
- 6 ounces bittersweet chocolate, chopped
- 1 teaspoon instant espresso, dissolved in water
- 2 tablespoons water
- 2 tablespoons dark rum
- 1 large egg yolk
- 2 large egg whites, room temperature
- 1 dash cream of tartar
- 1 tablespoon sugar
- 1⁄4 cup heavy cream
-
Milk Chocolate Layer
- 4 1⁄2 ounces milk chocolate, chopped
- 2 teaspoons instant coffee, dissolved in water (not freeze-dried)
- 2 tablespoons water
- 3⁄4 cup heavy cream
-
White Chocolate Layer
- 4 1⁄2 ounces white chocolate, chopped
- 3⁄4 cup heavy cream
directions
- Since the flavor of these layers depends entirely on the chocolate, please use the best brand you can afford- I like Callebaut, but you can also use Lindt, Tobler, Valrhona or Ghiardelli.
- Using a standard loaf pan, line it with plastic wrap so that the plastic extends beyond the sides of the pan by at least 3 inches on each side.
- For the dark chocolate layer: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
- Stir until smooth.
- Whisk in the yolk and mix well.
- Set aside.
- Whip the whites and cream of tartar until soft peaks form.
- Sprinkle in the sugar, beating on high until stiff, but not dry.
- Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
- Beat the cream until it holds it shape (not stiff) then scrape on top of the whites.
- Fold everything together gently until no streaks of white appear.
- Turn the mousse into your prepared mold, spreading until it is an even layer.
- Place in the freezer.
- Make the milk chocolate layer: melt the chocolate and coffee in the microwave on 30% (low) power for about 2 minutes.
- Stir until smooth and completely melted.
- (Milk chocolate burns very easily. Do not attempt to melt it at a higher temperature.) Set aside to cool slightly.
- Whip the cream until soft peaks form- not too stiff.
- Fold very carefully into the milk chocolate- it will seem very soft.
- Scrape on top of the dark chocolate layer, smoothing to an even layer.
- Put in the freezer.
- Make the white chocolate layer: place the chocolate and 2 tbl.
- water in a heatproof bowl.
- Microwave on low (30% power) for about 2 minutes.
- Stir until very smooth and completely melted.
- Let cool slightly.
- Whip the cream until soft peaks form- not too stiff.
- Fold very carefully into the chocolate- it, too, will seem very soft.
- Scrape on top of the milk chocolate layer, smoothing to an even layer.
- Now- gently, gently tap the pan a couple of times on the counter to allow all the layers to settle against one another.
- Carefully wrap the excess plastic up over the mousse.
- Put the entire thing in the freezer for at least 4 hours, preferably overnight.
- It also freezes well for a month prior to serving.
- To serve: Take the pan from the freezer, and set in a pan of hot water for 10 seconds.
- Carefully unwrap the plastic from the top, then unmold onto a cutting board, pulling on the plastic wrap to help release it.
- Peel the plastic from the mousse and discard.
- Slice the mousse into 8 slices (this is done more easily with a knife you run under hot water then wipe dry quickly and cut while the knife is still warm) and carefully arrange on individual plates.
- Serve immediately.
- Serving suggestions: raspberry sauce and a few berries and a sprig of mint, or be really decadent and serve it with a drizzle of hot fudge sauce and a sprig of mint or both.
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RECIPE SUBMITTED BY
P48422
United States