Recipes : Frozen Chocolate Terrine : Food Network

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Frozen Chocolate Terrine
Recipe courtesy Emeril Lagasse, 2004

Ingredients
8 egg yolks
1/2 cup hazelnut liqueur (recommended: Frangelico)
1 cup melted semisweet chocolate
1/2 teaspoon salt
2 cups heavy cream
2 tablespoons granulated sugar
1 tablespoon vanilla extract
1/2 cup toasted and roughly chopped pistachios or hazelnuts
Whipped cream, for garnish
Mint leaves, for garnish

Directions
Set a small saucepan filled with 2 cups of water over
a medium low heat. Place the egg yolks and hazelnut liqueur into a medium-sized
mixing bowl, and beat with a whisk. Place the bowl over the saucepan and continue
to beat the eggs until they start to thicken. The egg should take on the
consistency of a hollandaise sauce but since it is a sweet sauce, it will be
called a sabayon. As you draw the whisk up, the sabayon should fall off the whisk
in ribbons, and when it lands on itself in the bowl, it should hold its shape for
a moment.

Once you've completed the sabayon, fold the warm melted chocolate and salt into
the bowl and allow it to cool. Be sure to not over work the sabayon as you fold
the chocolate into it or it will deflate and you will lose air volume.

In a separate clean bowl, whisk together the heavy cream, sugar and vanilla
extract to make whipped cream. Beat the cream until stiff peaks form and then fold
the whipped cream into the sabayon and chocolate mixture.

Line a 9 by 5-inch loaf pan with plastic wrap, being sure that you have about 3
inches of overhang on all sides of the pan. Pour the mousse mixture into the
prepared loaf pan, raise the loaf pan about 3 to 4 inches off the workstation and
drop. Do this 2 or 3 times to force out any air bubbles that may have formed in
the pan. Drape the overhanging plastic over the top of the mousse and overlap it
with the plastic wrap on the other side. Place the terrine in the freezer and
freeze for at least 4 hours, and up to 2 days.

To serve the terrine, remove from the freezer, peel back the plastic wrap and
invert the loaf pan onto a clean cutting board. Peel back the remaining plastic

wrap and slice the terrine using a hot, long thin bladed knife. Make the slices
about 3/4-inch thick, and place on a clean plate, garnished with the pistachios,
whipped cream and mint leaves.