Press enter to see results or esc to cancel.

Triple Chocolate Terrine recipe

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.

    How to make chocolate terrine

    If the Triple ChocolateTerrine recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    I made this dessert – triple chocolate mousse for a dinner party, and had terrible trouble when I mixed the melted chocolate into the egg mixture, it kept going into a horrible thick lump which I couldn’t do anything with except throw away and start again. Eventually, it worked, but would appreciate any help, comments as to why.

    Leave a Comment