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Triple Chocolate Terrine

 
     
Triple Chocolate Terrine

Yield:8 servings
3 cups whipping cream, divided
7 ounces bittersweet chocolate, chopped.
1 cup milk chocolate morsels
4 ounces white chocolate, chopped
1 (4-inch) vanilla bean, split
Chocolate Fudge Sauce
Raspberry Sauce
Garnishes; fresh mint leaves, fresh or frozen raspberries

 
 
 
 
 
 
   
Heat cream in a heavy saucepan over medium heat until very hot (do not boil).
Remove from heat.
Pour 1 cups hot cream into a bowl; add bittersweet chocolate, stirring until smooth.
Set aside.
Pour 1 cup hot cream into a second bowl; add milk chocolate, stirring until smooth.
Set aside.
Pour remaining cup hot cream into a 3rd 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 mixture.
Line an 81/2 x 4 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 over beat). Spoon into prepared pan; set aside
Beat milk chocolate mixture at high speed with an electric mixer until soft peaks form
(do not over beat). Spoon over white chocolate mixture; set aside.
Beat bittersweet chocolate mixture at high speed with an electric mixer until soft peaks form
(do not over beat). 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.

Chocolate Fudge Sauce:
Yield: about 1 1/3 cups
1 cup semisweet chocolate morsels
1 tablespoon butter or margarine
teaspoon vanilla extract
cup whipping cream

Combine chocolate morsels and butter in a heavy saucepan; place over medium-low
heat, and cook, stirring constantly, until chocolate melts.
Stir in vanilla; gradually add whipping cream, stirring until smooth.
Cook, stirring constantly, about 5 minutes.
Remove from heat, and cool

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

Place raspberries in a wire-mesh strainer; press with back of a 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 minute, stirring constantly.
Remove from heat, and cool.
Chill
 
 
 
 
 
 
 
     
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