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Cornucopia's Chocolate Truffle Terrine
"With its spectacular views of the
city and the harbor and its avant garde decor, Cornucopia on the Wharf offers atmosphere,
charm and an ever-evolving, always-daring menu -- a mix of New American Cuisine and
traditional New England favorites. Sure to be a traditional New American favorite is
pastry chef Elaine Speer's Chocolate Truffle Terrine. While the colorful mango sauce and
toasted pistachio nuts give this dessert a light touch, there is ample chocolate impact --
creamy white chocolate ganache is spread between brandy-kissed layers of dark chocolate
ganache flavored with crumbled amaretti cookies, and, once unmolded, the frozen terrine is
frosted with more dark chocolate ganache."
Yield: 12 to 14 servings
Preparation: 1 1/2 hours plus chilling times. Freeze the terrine 6 hours before cutting.
3 large mangos, peeled, pitted and cut into pieces
3 tablespoons freshly squeezed lime juice
1 teaspoon brandy
A pinch cayenne pepper
Bittersweet chocolate ganache:
21 ounces Swiss dark chocolate, coarsely chopped
1 1/3 cups heavy cream
4 tablespoons unsalted butter, softened, cut into 1/2-inch cubes
1/4 cup brandy
3/4 cup crushed amaretti cookies
White chocolate ganache:
8 ounces Swiss white chocolate, coarsely chopped
1/3 cup plus 2 tablespoons heavy cream
1 tablespoon unsalted butter, softened, cut into 1/2-inch cubes
1/2 cup roasted chopped pistachios, divided
Note: To roast pistachios, position a rack
in the center of the oven and preheat to 350 degrees F. Spread pistachios in a single
layer on a baking sheet and roast
5 to 8 minutes, or until fragrant. Transfer the nuts to
another baking sheet and
Make the mango sauce:
1. In a food processor fitted with the metal chopping blade, process
the mangos 20 to 30 seconds, or until pureed. Strain the mangos into a medium saucepan.
Add the lime juice. Cook over medium heat until boiling. Remove from the heat. Stir in the
brandy and cayenne pepper. Refrigerate until serving.
Make the bittersweet chocolate ganache:
2. Line an 8-by-4-inch loaf pan with plastic wrap leaving a 2-inch
3. In a food processor fitted with the metal chopping blade, process
the dark chocolate for 30 to 35 seconds or until finely chopped.
4. In a small saucepan, over medium heat, bring the cream to a
gentle boil. With the motor of the food processor running, pour the hot cream through the
feed tube. Process for 15 to 25 seconds or until the chocolate is melted. With a spatula,
scrape down the side of the bowl. Add the butter and brandy. Process until smooth and
creamy. Add the crushed cookies. Process until combined. Scrape the bittersweet chocolate
ganache into a large bowl. Reserve 1 cup of the ganache for frosting the outside of the
terrine. (Cover with plastic wrap and store at room temperature.)
Make the white chocolate ganache:
5. Put the white chocolate in a medium bowl. In a small saucepan,
over medium heat, bring the cream to a gentle boil. Pour the hot cream over the white
chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth.
Whisk in the butter.
Assemble the terrine:
6. Scrape 1 cup of the bittersweet chocolate ganache into the bottom
of the prepared pan. Spread in an even layer. Freeze the loaf pan for 20 minutes or until
the ganache is firm. Sprinkle 1/4 cup of the pistachios over the top. Gently press them
into the chocolate ganache.
7. Scrape 1/2 of the white chocolate ganache (about 1/2 cup plus 2
tablespoons) over the bittersweet chocolate ganache layer and pistachios.
Spread in an even layer. Freeze for 20 minutes or until firm.
8. Scrape 1 cup of the bittersweet chocolate ganache over the white
chocolate. Freeze until set. Sprinkle the remaining 1/4 cup pistachios over
it and press into the chocolate.
9. Spread the remaining white chocolate ganache over the pistachios. Freeze
until set. Spread the remaining bittersweet chocolate ganache over the white
chocolate ganache. Cover the top of the loaf pan and freeze the terrine 6
hours or overnight.
Unmold the terrine:
10. Place a platter over the top of the terrine. Invert the terrine
onto the platter. Remove the pan. Carefully peel off the plastic wrap.
11. Using an offset metal cake spatula, frost the top and sides of
the terrine with the reserved bittersweet chocolate ganache. (If necessary, gently warm
the ganache to a spreading consistency.) Refrigerate the terrine 15 minutes or until the
frosting is set.
12. Using a long sharp knife, dipped in hot water and wiped dry, trim
the ends of the terrine. Cut the terrine into 1/2-inch slices. (For best results, slice
the terrine while still frozen.)
13. Thin the mango sauce with water to desired consistency. Spoon 2
tablespoons onto a dessert plate. Place a slice of terrine on the mango sauce. Garnish as
15 West St.
Boston, MA 02111
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