Triple Chocolate Terrine
This elegant layered terrine features three types of chocolate—bittersweet, milk and white chocolate. The triple chocolate slices are served atop puddles of chocolate fudge and raspberry sauces.
3 cups heavy cream - divided use
7 ounces bittersweet chocolate, chopped
1 cup milk chocolate chips
4 ounces white chocolate, chopped
1 (4-inch) vanilla bean, split
Chocolate Fudge Sauce:
1 cup semisweet chocolate chips
1 tablespoon butter
1/2 teaspoon vanilla extract
3/4 cup heavy cream
1 (10-ounce) package frozen raspberries, thawed and undrained
1 tablespoon cornstarch
1 tablespoon light corn syrup
Garnishes: fresh mint leaves, fresh or frozen raspberries
- For Terrine: Heat cream in a heavy saucepan over medium heat 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; add milk chocolate, stirring until smooth. Set aside.
- Pour remaining 3/4 cup hot cream into a bowl; add white chocolate, stirring until smooth. Set aside.
- Scrape pulp from vanilla bean, discarding bean; 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 pan with aluminum foil, allowing foil to overlap sides of pan; set aside.
- Beat white chocolate mixture at high speed with an electric mixer until soft peaks form (Do Not Overbeat). Spoon into prepared pan; set aside.
- Beat milk chocolate mixture at high speed with an electric mixer until soft peaks form (Do Not Overbeat). Spoon over white chocolate mixture; set aside.
- Beat bittersweet chocolate mixture at high speed with an electric mixer until soft peaks form (Do Not Overbeat). Spoon over milk chocolate mixture. Cover and refrigerate 8 hours.
- Lift terrine using aluminum foil; remove foil and smooth surface with a knife. (Terrine will be soft.) Cut into 8 slices. Spoon Chocolate Fudge Sauce and Raspberry Sauce onto individual plates; place a slice of terrine on sauces. Garnish, if desired.
- For Chocolate Fudge Sauce: Combine chocolate chips and butter in a heavy saucepan; place over medium-low heat and cook, stirring constantly, until chocolate melts. Stir in vanilla; gradually add cream, stirring until smooth. Cook, stirring constantly, about 5 minutes.
- Remove from heat and cool. Makes about 1 1/3 cups.
- For Raspberry Sauce: Place raspberries in a wire-mesh strainer; press with back of spoon against the sides of the strainer to squeeze out juice. Discard pulp and seeds remaining in strainer.
- Combine raspberry juice, cornstarch and corn syrup in a small saucepan; place over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minutes, stirring constantly.
- Remove from heat and cool. Chill. Makes 1/2 cup.
Makes 8 servings.