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Dark Chocolate Terrine with Two Chocolate Sauces

 

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Dark Chocolate Terrine With Two Chocolate Sauces
Chocolatier Archives

Yield: 12 servings
Preparation: 2 hours plus chilling and freezing times.

Allow the terrine to freeze for at least 6 hours or overnight before
unmolding and glazing.

Dark chocolate mousse:
18 ounces bittersweet chocolate, such as Callebaut, coarsely chopped
1 cup milk
2 tablespoons granulated sugar
Pinch of salt
2 tablespoons vegetable oil
1 tablespoon dark rum
1 tablespoon vanilla extract
1 1/2 cups heavy cream

Chocolate glaze:
8 ounces semisweet chocolate, finely chopped
3/4 cup plus 2 tablespoons heavy cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract

Milk chocolate sauce:
6 ounces milk chocolate, finely chopped
1/2 cup half-and-half
1 teaspoon vanilla extract

Dark chocolate sauce:
6 ounces bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tablespoons light corn syrup
2 teaspoons vanilla extract

Make the dark chocolate mousse:
1. Lightly grease the bottom and sides of a 9 1/4-by-5 1/4-by-2 3/4-inch metal loaf pan. Line the pan with plastic wrap so that the plastic extends about 1 inch beyond the rim of the pan.
2. Place the chocolate in a food processor fitted with the metal chopping blade. Process for 30 to 45 seconds, until finely chopped.
3. In a small saucepan, combine the milk, sugar and salt. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the mixture comes to a gentle boil. With the motor of the food processor running, pour the hot milk mixture through the feed tube. Process for 15 to 25 seconds, until the chocolate is completely melted. Scrape down the sides of the work bowl. Add the oil, rum and vanilla and process for 15 to 25 seconds, until the mixture is smooth and creamy. Scrape the chocolate mixture into a large bowl. Let the chocolate mixture stand for a few minutes, until tepid.
4. In the chilled 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, whip the cream at medium-high speed until soft mounds barely start to form and the cream is still pourable. Do not
overwhip the cream.
5. Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it. Fold in the remaining whipped cream. Do not overfold the mousse, or it will become grainy. Scrape the chocolate mousse into the prepared loaf pan and smooth the top with the rubber spatula. Wrap the loaf pan in plastic wrap and aluminum foil. Freeze the terrine for at least 6 hours or overnight, until firm. (The terrine can be prepared ahead to this point and kept frozen for up to 1 month.)

Unmold the chocolate terrine:
1. Cover a 9 1/2-by-5-inch cardboard rectangle with aluminum foil. Remove the terrine from the freezer and unwrap the pan. Dip the loaf pan into very hot water for 2 to 3 seconds. Wipe the sides of the pan dry. Put the foil-covered rectangle on top of the chocolate terrine. Invert the loaf pan onto the cardboard rectangle and lift off the pan. Freeze the still-wrapped terrine while you prepare the glaze.

Make the chocolate glaze:
1. Place the chocolate in a medium bowl. In a small saucepan, heat the cream and corn syrup over medium heat until the mixture comes to a boil. Pour the hot cream mixture over the chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla. Let cool to tepid.
2. Remove the plastic wrap from the chilled chocolate terrine. Place the terrine on a wire rack set on a baking sheet. Spoon the tepid chocolate glaze over the terrine, coating it completely. Let the glaze set for 2 to 3 minutes, then return the terrine to the freezer for at least 1 hour.

Make the milk chocolate sauce:
1. Put the chocolate in a medium bowl. In a small saucepan, over medium heat, bring the half-and-half to a gentle boil. Pour the half-and-half over the chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla. Let cool to room temperature. (The sauce can be prepared up to 2 days ahead and kept refrigerated. Rewarm in the top of a double boiler over hot, not simmering, water -- or in a microwave on
medium [50%] power.)

Make the dark chocolate sauce:
1. Place the chocolate in a medium bowl. In a small saucepan, heat the
cream and corn syrup over medium heat until the mixture comes to a boil. Pour the hot cream mixture over the chocolate . Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla. The sauce should be served slightly warm or at room temperature. (The sauce can be prepared up to 2 days ahead and kept refrigerated. Rewarm in the top of a double boiler over hot, not simmering, water -- or in a microwave on medium [50%] power.)
2. Thirty minutes before serving time, transfer the chocolate terrine to the refrigerator.
3. To serve, spoon some of the dark chocolate sauce over half of each dessert plate. Spoon some of the milk chocolate sauce over the other
half of each plate. With a sharp thin-bladed knife, cut the terrine into 12 slices, wiping the blade clean between each slice. Lay the slices on the
dessert plates.
-
Judith Sutton
 

Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes

 
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