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Triple Chocolate Terrine

This recipe comes from CooksRecipes.com the top recipe site run by Hope Pryor (see Biography page). You will find several of the recipes featured on Hub-UK but these are only a small sample of the first class selection of recipes you will find on this first class site run by someone who truly loves cooking. To visit CooksRecipes.com click here.

Ingredients

3 cups heavy cream, divided
7 ounces bittersweet chocolate, chopped
1 cup milk chocolate chips
4 ounces white chocolate, chopped
1 (4-inch) vanilla bean, split
Chocolate Fudge Sauce (recipe follows)
Raspberry Sauce (recipe follows)
Garnishes: fresh mint leaves, fresh or frozen raspberries

Chocolate Fudge Sauce:
1 cup semisweet chocolate chips
1 tablespoon butter
1/2 teaspoon vanilla extract
3/4 cup heavy cream

Raspberry Sauce:
1 (10-ounce) package frozen raspberries, thawed and undrained
1 tablespoon cornstarch
1 tablespoon light corn syrup

Method
  • 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 loafpan 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.

Serves 8

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

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

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