Minted White and Dark Chocolate Terrine

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Rated 4 stars out of 5
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  • Read 4 Reviews
Total Time:
46 min
Prep
5 min
Inactive
6 min
Cook
35 min
Yield:
8 to 10 servings
Level:
Intermediate
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Ingredients

  • 3 cups heavy cream
  • 2/3 cup finely chopped mint
  • 8 ounces white chocolate chips
  • 8 ounces semisweet chocolate chips
  • Chocolate Fudge Sauce, recipe follows

Directions

In a saucepan combine 1 1/2 cups of the cream and the mint and bring to a boil. Remove from the heat and let cream infuse for at least 1 hour and up to 2 hours. Place white chocolate chips in a large bowl and return mint-infused cream to a boil. Strain hot cream through a fine sieve into the bowl containing the white chocolate. Let sit for 1 minute, then whisk until smooth. Transfer to the refrigerator to cool, stirring occasionally.

Place semisweet chocolate chips in another bowl and heat remaining cream in a saucepan to a boil. Pour over semisweet chocolate and let sit for one minute, then whisk, or stir, until smooth and thick. Transfer to the refrigerator and stir occasionally until thoroughly chilled. When both mixtures are cold and thickened, beat with an electric mixer to soft peaks, then beat the last few strokes by hand with a whisk until thick and firm. (Be careful not to over-whisk, or mixture will become grainy.)

Line an 8 by 4-inch bread pan or terrine mold with aluminum foil, smoothing to remove as many wrinkles as possible. Using a spatula, place an even layer of the dark chocolate ganache on the bottom of the prepared terrine mold, using about one quarter of the entire volume. Place the terrine in the freezer for 5 to 10 minutes, until the layer of ganache is firm.

Top the first layer with a layer of the white chocolate ganache, using about one third of the entire volume. Chill until firm, then repeat with remaining white and dark chocolate ganaches, alternating layers of each mixture.

When terrine is completely assembled, cover and refrigerate at least 3 hours or overnight before unmolding. Remove terrine by pulling overhanging aluminum foil out of the mold. Carefully "peel" aluminum foil off the terrine, then slice using a warm, damp knife. Serve with Chocolate Fudge Sauce.

Chocolate fudge sauce:

In the top of a double boiler, melt chocolate chips and butter over simmering water. When chocolate begins to melt, whisk in heavy cream and water. Remove from heat when smooth, and stir in the orange liqueur. Serve sauce either warm or at room temperature.

Yield: 8 to 10 servings

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Newest Ratings and Reviews

Read all 4 reviews

  • on July 25, 2006

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    I have made this recipe both by the directions and leaving out the mint. I prefer it without the mint. Each time I make it I love it more. Careful not to "overwork" the white choc, it becomes grainy and will not set.

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  • on July 06, 2006

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    So I followed this recipe to the letter. I found that the times we off dramatically. I let mine set in a chest freezer for a full 24 hours and it still had not set. I doubt I will try this one again

    people found this review Helpful.
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  • on November 07, 2005

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    The white chocolate mixture was way too thin and the dark chocolate too thick to do anything with but glop it into the white chocolte, which didn't set even after double the time in the freezer. However, the taste was so rich and decadent and the sauce so perfect that I will probably make it again. And to be honest, I actually sort of liked the three different textures!

    people found this review Helpful.
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