This elegant dessert combines four greatflavors – raspberry and 3 kinds of chocolate – into a creamy,light-tasting luscious delight!
Recipe: Triple ChocolateTerrine
3 cups heavy cream – divided use7 ounces bittersweet chocolate, chopped1 cup milk chocolate chips4 ounces white chocolate, chopped1 (4-inch) vanilla bean, splitChocolate Fudge Sauce:1 cup semisweet chocolate chips1 tablespoon butter1/2 teaspoon vanilla extract3/4 cup heavy creamRaspberry Sauce:1 (10-ounce) package frozen raspberries,thawed and undrained1 tablespoon cornstarch1 tablespoon light corn syrupGarnishes: fresh mint leaves, fresh orfrozen raspberries
Heat cream in a heavy saucepan over mediumheat until very hot; do not boil. Remove from heat.
Pour 1 1/4 cups hot cream into a bowl;add bittersweet chocolate, stirring until smooth. Set aside.
Pour 1 cup hot cream into a bowl; addmilk chocolate, stirring until smooth. Set aside.
Pour remaining 3/4 cup hot cream intoa bowl; add white chocolate, stirring until smooth. Set aside.
Scrape pulp from vanilla bean, discardingbean; stir pulp into white chocolate mixture. Cover each bowl;refrigerate 3 hours to chill.
Line an 8 1/2 x 4 1/2 x 3-inch loaf panwith aluminum foil, allowing foil to overlap sides of pan; setaside.
Beat white chocolate mixture at high speedwith an electric mixer until soft peaks form (Do Not Overbeat).Spoon into prepared pan; set aside.
Beat milk chocolate mixture at high speedwith an electric mixer until soft peaks form (Do Not Overbeat).Spoon over white chocolate mixture; set aside.
Beat bittersweet chocolate mixture athigh speed with an electric mixer until soft peaks form (Do NotOverbeat). Spoon over milk chocolate mixture. Cover and refrigerate8 hours.
Lift terrine using aluminum foil; removefoil and smooth surface with a knife. (Terrine will be soft.)Cut into 8 slices. Spoon Chocolate Fudge Sauce and RaspberrySauce onto individual plates; place a slice of terrine on sauces.Garnish, if desired.
For Chocolate Fudge Sauce: Combine chocolatechips and butter in a heavy saucepan; place over medium-low heatand cook, stirring constantly, until chocolate melts. Stir invanilla; gradually add cream, stirring until smooth. Cook, stirringconstantly, about 5 minutes.
Remove from heat and cool. Makes about1 1/3 cups.
For Raspberry Sauce: Place raspberriesin a wire-mesh strainer; press with back of spoon against thesides of the strainer to squeeze out juice. Discard pulp andseeds remaining in strainer.
Combine raspberry juice, cornstarch andcorn syrup in a small saucepan; place over medium heat, stirringconstantly, until mixture comes to a boil. Boil 1 minutes, stirringconstantly.
Remove from heat and cool. Chill. Makes1/2 cup.
Makes 8 servings.
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