DARK CHOCOLATE TERRINE
Steps:
- Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
- Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
- Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
- Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
- To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.
CHOCOLATE TERRINE
Steps:
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, fitted into a saucepan, covering but not touching barely simmering water, melt chocolate and butter.
- Add the coffee and sugar and continue to whisk to dissolve the sugar. Continue cooking until very hot approximately 120 degrees F.
- Remove from the heat and whisk in the eggs. Pour into foil-lined loaf pan and bake in a water bath for 40 minutes.
- Let cool, then chill overnight. Turn out the next day and serve in slices.
FROZEN PEANUT BUTTER AND CHOCOLATE TERRINE
This terrine can be made ahead of time and stored in the freezer. When served, it cuts easily, revealing the lovely layers of banana, peanut butter and chocolate. -Jennifer Jackson, Keller, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 9x5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies., In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among 3 bowls., To 1 portion of cheese mixture, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To second portion, stir in melted chocolate and cocoa; add to loaf pan. Sprinkle with remaining cookies. To third portion, stir in peanut butter. Spread over top., Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.
Nutrition Facts : Calories 568 calories, Fat 39g fat (18g saturated fat), Cholesterol 47mg cholesterol, Sodium 190mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 3g fiber), Protein 10g protein.
CHOCOLATE PEANUT BUTTER TERRINE
Make and share this Chocolate Peanut Butter Terrine recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make the chocolate peanut butter mousse--------------------.
- 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 2 inches beyond the rim of the pan.
- Place the pan in the freezer.
- Fill a medium saucepan one-third of the way with water and bring to a simmer.
- Place the chocolate, butter and peanut butter in a medium metal bowl over the simmering water and melt.
- When melted, set the chocolate mixture aside, keeping it warm.
- In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment, beat the egg yolks at medium speed until wellblended.
- While continuing to beat, add 2 tablespoons of the sugar in a steady stream.
- Remove the bowl from the mixer stand and place over a pot of hot water.
- (The bottom of the bowl must touch the water.) Cook over medium-high heat, whisking constantly until the mixture is thick and tripled in volume, and registers 140 degrees F for 3 to 5 minutes on an instant read thermometer.
- Remove the bowl from the heat and whisk the mixture until it is room temperature.
- Using a large rubber spatula, gently fold in the reserved chocolate mixture.
- In a chilled stainless steel medium bowl, using a hand-held electric mixer set at medium-high speed, whip the cream and 2 tablespoons of the sugar until soft peaks begin to form.
- Using the rubber spatula, gently fold the whipped cream into the chocolate mixture.
- Carefully scrape the mousse/terrine mixture into the prepared terrine pan.
- Smooth the top with the rubber spatula.
- Tap the pan on the counter to eliminate any air bubbles.
- Cover the top of the terrine with the plastic wrap overhang.
- Refrigerate for at least four hours until set.
- Unmold the terrine------------------------.
- Unfold the plastic wrap from the top of the chilled terrine, and use it to lift the terrine out of the loaf pan.
- Invert the terrine onto a rack set on top of a cookie sheet.
- Remove the plastic wrap from the terrine.
- Glaze the terrine------------------.
- Melt the chocolate and butter.
- Whisk in the corn syrup.
- Remove the melted chocolate from the double boiler and let cool for about 5 told minutes so it can thicken slightly.
- Pour the glaze over the terrine, spreading it evenly over the entire terrine using an offset metal cake spatula.
- Refrigerate until set, about 15 minutes.
- To serve--------------------.
- Slice the terrine with a hot, dry knife into 9 even slices, and then again in half making a total of 18 pieces.
- Place 3 pieces of terrine on each dessert plate.
- Sprinkle with toasted peanuts over the top and sides of the terrine.
- Garnish with sweetened whipped cream and chocolate curls.
Nutrition Facts : Calories 576, Fat 54, SaturatedFat 29.7, Cholesterol 280.8, Sodium 112.2, Carbohydrate 19.5, Fiber 1, Sugar 12, Protein 7.4
CHERRY CHOCOLATE TERRINE
Cherry chocolate terrine, perfect for a wedding
Provided by Merrilees Parker
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 1h15m
Yield Makes 2 terrines, each terrine serves 10 (so recipe easily halved)
Number Of Ingredients 10
Steps:
- Up to one month before: melt the chocolate and half the butter in a bowl over a pan of gently simmering water. (Or melt in the microwave on Medium for 3 minutes.) When melted, stir with a wooden spoon until you have a smooth consistency, then allow to cool slightly.
- The day before: line 2 x 1.7 litre terrine or loaf tins with cling film. In a very large bowl, big enough to take all the terrine ingredients, beat the rest of the butter with 200g/8oz sugar using an electric hand whisk. It should become smooth. Now stir in the cocoa until you have a smooth chocolatey paste.
- Wash your beaters, then whisk the double cream until it forms soft peaks but no further. Underwhipped is better than overwhipped for this recipe. Wash the beaters again, then whisk the egg whites to form soft peaks.
- Stir in 125ml/4fl oz of the cherry brandy (save the rest for the syrup) and the cooled melted chocolate and butter into the cocoa butter paste. Stir in the cherries, then finally fold in your gently whipped cream, followed by the egg whites, until evenly mixed. Pour into the terrines and gently bang on a hard surface to settle. (You can prepare and freeze this up to a month ahead, or overnight.)
- Pour the remaining cherry brandy and the remaining 100g/4oz sugar into a small heavy-based saucepan and bring to the boil. Reduce by about two thirds to make a syrup, then allow to cool.
- Take the terrines out of the freezer and tip them on to a board. Line the tins with fresh cling film. As soon as the terrines are soft enough to slice but still firm, after 10-15 minutes, cut each one into 10 slices using a sharp knife so you get a lovely clean line with clear segments of cherries.Return the slices to the tins, interleafing each slice with greaseproof to keep them separate (see left). The last slice may not fit exactly, but don't worry. Cover and return to the freezer.
- One hour before serving: transfer to the fridge to take the chill off. Just before serving, lay a slice of the terrine on a spoonful of mascarpone, then drizzle each plate with syrup.
CHOCOLATE TERRINE (CHOCOLATE MOUSSE IN CHOCOLATE SPONGE CAKE)
Steps:
- Preheat oven to 350 degrees.
- Butter and flour two 10 inch-by-15-inch jelly-roll pans.
- To make the mousse, melt chocolate and butter over hot water, beat egg yolks into chocolate and butter, and add cognac.
- Beat egg whites to soft peaks and add sugar slowly. Continue to beat till stiff but not dry. Add stiffly beaten whites to chocolate mixture and beat together with a whisk.
- Whip cream almost to stiff peaks and fold into chocolate mixture. Chill for at least one hour.
- To make the sponge cake, sift flour and cocoa twice. Whisk together eggs and sugar over simmering water until sugar begins to dissolve and mixture is warm. Add vanilla.
- Whip at high speed until thick and light, and mixture forms a ribbon when poured from a spoon.
- Sift one-third of the dry ingredients over the eggs and sugar, and fold in with a rubber spatula until combined. Repeat with remaining flour and cocoa, one third at a time.
- Divide the batter equally between the two pans and bake until cake tester is clean in the center, or about 20 minutes. Remove from oven and cool.
- When cake has cooled, cut the sponge cake to line completely a pate mold or a straight-sided bread pan, about three inches by four inches by 10 inches. Cut each piece slightly larger than the pan. Simply press the fresh cake against the bottom and sides of the pan, making sure the corners and seams are sealed with cake. Chill until ready for filling. Save the scraps for later use; you should have two pieces large enough to use as layers inside the terrine.
- To make the ganache, chop chocolate into coinsize pieces. Bring one cup of the cream to a boil and pour over chocolate. Stir until chocolate is completely dissolved and ganache is smooth and shiny.
- To assemble, fill chocolate terrine with alternating layers of chocolate mousse, ganache and a sheet of chocolate sponge cake, ending with chocolate sponge cake to form a cover and seal the terrine, reserving enough chocolate ganache to cover the outside. This will come later. Rap the pan sharply several times while assembling and again afterwards. Allow the terrine to chill overnight.
- To make chocolate curls, melt the semisweet chocolate slowly over hot water, making sure the bottom of the bowl does not touch the water. When completely melted, spread the chocolate about one-eighthinch thick on a baking sheet with a metal spatula. Chill completely.
- When chilled, remove from refrigerator and let chocolate begin to warm. Holding the metal spatula at a 45-degree angle to the baking sheet, begin to move the spatula across the sheet, loosening the chocolate. If the chocolate has reached the proper temperature, it will slide up the spatula as you move along the sheet, curling as you go. If it cracks, it is too cold. Let it warm up and try again. If it sticks to the spatula, it is too warm. Regrigerate for a moment or two. Refrigerate the curls.
- When the terrine has chilled thoroughly, turn it out by placing an appropriate-size platter (a rectangular bread board will do) upside down on top of the terrine. Then turn it over. The terrine should drop right out. If it does not, let it sit on the platter, and tap the top and sides with the heel of your hand.
- Remelt the remaining ganache over hot water, stirring occasionally until smooth and shiny again. If it seems too thick to pour, add several tablespoons of cream.
- Starting at one end and moving toward the other, pour the ganache over the terrine, letting it run down the sides. Smooth the sides and top with a narrow frosting spatula and let the terrine set in the refrigerator for several minutes.
- Garnish the entire terrine with curls in any way you like. The curls will stick to the ganache. Refrigerate until one-half hour to one hour before serving.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 22 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 39 milligrams, Sugar 29 grams, TransFat 0 grams
TRIPLE CHOCOLATE TERRINE
This is really very simple, and will impress anyone you serve it to. It tastes incredible, and it can be made up to a month ahead of time. I once served 1000 servings of this, with both raspberry and chocolate sauce, to a dinner party, and my clients were thrilled. The mousse recipes are from one of my pastry-chef heros, Alice Medrich - she's a genius, and these mousses can be used seperately as cake fillings, too.
Provided by P48422
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Since the flavor of these layers depends entirely on the chocolate, please use the best brand you can afford- I like Callebaut, but you can also use Lindt, Tobler, Valrhona or Ghiardelli.
- Using a standard loaf pan, line it with plastic wrap so that the plastic extends beyond the sides of the pan by at least 3 inches on each side.
- For the dark chocolate layer: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
- Stir until smooth.
- Whisk in the yolk and mix well.
- Set aside.
- Whip the whites and cream of tartar until soft peaks form.
- Sprinkle in the sugar, beating on high until stiff, but not dry.
- Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
- Beat the cream until it holds it shape (not stiff) then scrape on top of the whites.
- Fold everything together gently until no streaks of white appear.
- Turn the mousse into your prepared mold, spreading until it is an even layer.
- Place in the freezer.
- Make the milk chocolate layer: melt the chocolate and coffee in the microwave on 30% (low) power for about 2 minutes.
- Stir until smooth and completely melted.
- (Milk chocolate burns very easily. Do not attempt to melt it at a higher temperature.) Set aside to cool slightly.
- Whip the cream until soft peaks form- not too stiff.
- Fold very carefully into the milk chocolate- it will seem very soft.
- Scrape on top of the dark chocolate layer, smoothing to an even layer.
- Put in the freezer.
- Make the white chocolate layer: place the chocolate and 2 tbl.
- water in a heatproof bowl.
- Microwave on low (30% power) for about 2 minutes.
- Stir until very smooth and completely melted.
- Let cool slightly.
- Whip the cream until soft peaks form- not too stiff.
- Fold very carefully into the chocolate- it, too, will seem very soft.
- Scrape on top of the milk chocolate layer, smoothing to an even layer.
- Now- gently, gently tap the pan a couple of times on the counter to allow all the layers to settle against one another.
- Carefully wrap the excess plastic up over the mousse.
- Put the entire thing in the freezer for at least 4 hours, preferably overnight.
- It also freezes well for a month prior to serving.
- To serve: Take the pan from the freezer, and set in a pan of hot water for 10 seconds.
- Carefully unwrap the plastic from the top, then unmold onto a cutting board, pulling on the plastic wrap to help release it.
- Peel the plastic from the mousse and discard.
- Slice the mousse into 8 slices (this is done more easily with a knife you run under hot water then wipe dry quickly and cut while the knife is still warm) and carefully arrange on individual plates.
- Serve immediately.
- Serving suggestions: raspberry sauce and a few berries and a sprig of mint, or be really decadent and serve it with a drizzle of hot fudge sauce and a sprig of mint or both.
WHITE & DARK CHOCOLATE TERRINE
James's take on a classic chocolate marquise has a silky-smooth layer of white chocolate sandwiched in the middle
Provided by James Martin
Categories Dessert, Treat
Time 2h30m
Number Of Ingredients 5
Steps:
- Brush a 2lb loaf tin (about 22 x 11 x 6cm) with oil, line completely with cling film (the oil will help it to stick to the sides), then line the base with a strip of baking parchment. Gently melt the white chocolate in a heatproof bowl over a pan of barely simmering water, then remove from the heat and leave to cool a little. Using an electric whisk, beat in 200ml of the cream until the mixture is just holding its own shape. Set aside while you make the dark layer.
- Melt the dark chocolate as you did the white, then remove from the heat and cool for 1 min. Little by little, stir the remaining cream into the melted chocolate until you have a smooth, thick ganache. Whisk the egg whites to soft peaks, stir a third into the ganache to loosen it, then fold in the rest.
- To assemble, spoon just under half of the dark mixture into the loaf tin and smooth the surface. Spoon over the white chocolate and smooth, then gently spoon the remaining dark chocolate mixture over the top, being careful not to disturb the white layer, again smoothing the surface. Cover and chill for at least 2 hrs. If you're making the terrine the day before, let it sit at room temperature for 1 hr before serving.
- To serve, turn the tin upside down onto a serving plate and use the edges of cling film to ease out the terrine. Remove the cling film and baking parchment and serve with the Star anise biscuits (see Goes well with, right).
Nutrition Facts : Calories 679 calories, Fat 56 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.16 milligram of sodium
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