White Chocolate Terrine With Caramel Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHITE CHOCOLATE TERRINE WITH CARAMEL SAUCE



White Chocolate Terrine with Caramel Sauce image

Here's a rich chilled dessert I like to bring to ladies' luncheons and other get-togethers. I prepare the creamy gelatin the night before, then whip up the stovetop sauce the next day.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings (1-2/3 cups sauce).

Number Of Ingredients 10

2 teaspoons unflavored gelatin
1/3 cup bourbon
12 ounces white baking chocolate, chopped
1/4 cup butter, cubed
1-1/2 cups heavy whipping cream, divided
1/2 cup chopped pecans
CARAMEL SAUCE:
1/2 cup sugar
1 cup butter, cubed
1/2 cup heavy whipping cream

Steps:

  • Line an 8x4-in. loaf pan with plastic wrap; set aside. Sprinkle gelatin over bourbon; set aside., In a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth. Add 1 cup cream and gelatin mixture; stir until gelatin is completely dissolved. Remove from the heat; cool slightly. Stir in pecans; cover and refrigerate for 20 minutes., In a small bowl, beat remaining cream until stiff peaks form. Fold into cooled chocolate mixture; transfer to prepared pan. Cover and refrigerate for at least 4 hours or overnight., For sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 25 minutes. Gradually stir in butter and cream., Lifting terrine with plastic wrap; remove from pan. Remove plastic. Cut terrine into 10 slices; serve with sauce. Refrigerate leftovers.

Nutrition Facts :

WHITE CHOCOLATE CARAMEL



White Chocolate Caramel image

Roasting high-quality white chocolate magically turns it into an addictive caramel. Stir it into hot chocolate, sandwich it between two cookies or drizzle it over ice cream. It'll be your new favorite spread, and it makes a great gift in a glass mason jar tied with a pretty ribbon.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 1 cup

Number Of Ingredients 1

1 pound good quality white chocolate (at least 30 percent cocoa butter), chopped if a bar

Steps:

  • Preheat the oven to 250 degrees F. Scatter the chocolate into a 9- by 13-inch glass baking dish. Roast the chocolate, stirring and smoothing it out with a rubber spatula every 5 to 10 minutes, until it is the color of peanut butter, 30 to 35 minutes. Don't panic if it looks clumpy and crumbly at first; working the chocolate back and forth with a rubber spatula will help it become smooth and creamy. Store at room temperature in a resealable mason jar for up to 2 months.
  • To reheat, warm the jar in a pot of simmering water.

WHITE CHOCOLATE GRAND MARNIER SAUCE



White Chocolate Grand Marnier Sauce image

Provided by Food Network

Categories     dessert

Time 10m

Yield about 3/4 cup

Number Of Ingredients 3

1/2 cup heavy cream
4 ounces white chocolate, chopped
Orange flavored liqueur (recommended: Grand Marnier)

Steps:

  • Bring the cream to a bare simmer in a saucepan. Meanwhile, place chocolate in a bowl over a saucepan of simmering water. Pour the hot cream into the chocolate and stir or whisk until smooth and combined. Add the liqueur, to taste. Stir to combine and serve.

WHITE & DARK CHOCOLATE TERRINE



White & dark chocolate terrine image

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

a little oil , for greasing
200g white chocolate , broken into pieces
568ml pot double cream
300g dark chocolate , broken into pieces
2 large egg whites

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

WHITE CHOCOLATE AND STRAWBERRY TERRINE WITH DARK CHOCOLATE SAUCE



White Chocolate and Strawberry Terrine with Dark Chocolate Sauce image

Categories     Sauce     Chocolate     Dessert     Strawberry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 18

Terrines
2 3/4 cups frozen unsweetened strawberries, thawed, drained
8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3/4 cup sugar
1/3 cup water
1 tablespoon light corn syrup
4 large eggs white
1/2 teaspoon cream of tartar
1 1/2 cups chilled whipping cream
1 teaspoon vanilla extract
1 tablespoon Grand Marnier
Dark Chocolate Sauce
1 cup half and half
1/2 cup sugar
1/4 cup unsweetened cocoa powder
3 tablespoons unsalted butter
1 teaspoon instant espresso powder
1 teaspoon vanilla extract

Steps:

  • Line bottom of 9x5x3-inch loaf pan (with 7-to 8-cup capacity) with aluminum foil, extending foil over shorter ends. Puree strawberries in processor. Transfer 1 1/4 cups puree to small bowl; reserve remaining puree for another use. Stir white chocolate in top of double boiler set over barely simmering water until melted. Remove pan from over water.
  • Combine sugar, water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 250°F, tilting pan if necessary to submerge bulb of thermometer and occasionally brushing down sides of pan with wet pastry brush, about 4 minutes.
  • Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
  • Gradually add boiling syrup to whites, beating until firm peaks form and meringue is cool, about 5 minutes. Fold white chocolate into meringue.
  • Beat cream and vanilla in large bowl until medium-firm peaks form; fold into white chocolate mixture. Transfer 4 cups white chocolate mousse to medium bowl. Fold 1 1/4 cups strawberry puree and Grand Marnier into 4 cups mousse.
  • Spread half of strawberry mousse in prepared pan. Chill remaining white chocolate mousse and remaining white chocolate mousse and remaining strawberry mousse. Freeze strawberry layer until almost firm , about 15 minutes.
  • Spread white chocolate mousse over strawberry layer. Freeze until almost firm, about 25 minutes.
  • Spread remaining berry mousse over white chocolate layer. Cover terrine with plastic and freeze overnight. (Can be prepared 4 days ahead. Keep frozen.)
  • Uncover terrine. Cut between foil and pan side to loosen terrine. Invert onto platter. Lift off pan and peel off foil. Serve with Dark Chocolate Sauce.
  • To make chocolate sauce:
  • Combine half and half, sugar, cocoa, butter and espresso powder in heavy small saucepan. Whisk over low heat until sugar dissolves and butter melts. Increase heat to medium and whisk until sauce just begins to simmer. Remove from heat. Mix in vanilla. Cool sauce.

TRIPLE CHOCOLATE TERRINE



Triple Chocolate Terrine image

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

6 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso, dissolved in water
2 tablespoons water
2 tablespoons dark rum
1 large egg yolk
2 large egg whites, room temperature
1 dash cream of tartar
1 tablespoon sugar
1/4 cup heavy cream
4 1/2 ounces milk chocolate, chopped
2 teaspoons instant coffee, dissolved in water (not freeze-dried)
2 tablespoons water
3/4 cup heavy cream
4 1/2 ounces white chocolate, chopped
3/4 cup heavy cream

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.

CHOCOLATE CARAMEL TERRINE



Chocolate caramel terrine image

Make this decadent chocolate and caramel terrine for a sophisticated dinner party dessert. Dust generously with cocoa powder before cutting into slices

Provided by Liberty Mendez

Categories     Dessert

Time 45m

Number Of Ingredients 7

sunflower oil, for the tin
200ml double cream
1 tbsp cocoa powder, plus extra for dusting
300g caramel from a jar or can
100g dark chocolate, finely chopped
200g mascarpone
7-8 caramel wafers (depending on the tin size), cut in half lengthways

Steps:

  • Oil a 900g loaf tin and line with a double layer of baking parchment. Put the cream, cocoa, 200g caramel and a pinch of salt in a pan set over a medium heat and bring to the boil, whisking occasionally to combine. Tip the chocolate into a medium heatproof bowl and pour over the hot cream mixture. Leave to sit for 1 min, then stir everything together until the chocolate is melted and smooth. Leave to cool slightly for 5-10 mins.
  • Beat the mascarpone into the cooled chocolate mixture using an electric whisk for 3-4 mins until smooth, glossy and the whisk leaves a trail behind in the mixture.
  • To assemble the terrine, press the top halves of the caramel wafers into the bottom of the tin, cut-side up, trimming to fit if needed.
  • Beat the remaining caramel with a whisk to loosen it, then spread half over the wafers in the tin. Spoon half the chocolate mixture over the top, then arrange the remaining wafer halves over the chocolate layer. Cover with the remaining caramel, ensuring everything is evenly covered, then top with the rest of the chocolate mixture. Cover the terrine with a strip of baking parchment, then freeze for at least 6 hrs, or overnight.
  • Remove the terrine from the freezer 10 mins before serving, then turn out onto a chilled dish or serving plate. Dust generously with cocoa powder before cutting into slices.

Nutrition Facts : Calories 538 calories, Fat 37 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

WHITE CHOCOLATE AND FRESH RASPBERRY TERRINE



White Chocolate and Fresh Raspberry Terrine image

Categories     Milk/Cream     Chocolate     Dairy     Fruit     Dessert     Raspberry     Brandy     Spring     Summer     Shower     Bon Appétit

Yield Serves 8

Number Of Ingredients 12

For terrine
Nonstick vegetable oil spray
18 ounces imported white chocolate (such as Tobler or Lindt), finely chopped
1/2 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces, room temperature
2 tablespoons framboise eau-de-vie (clear raspberry brandy)
1 pint (2 baskets) raspberries
For sauce
1 10-ounce package frozen raspberries in syrup
1 7-ounce ripe pear, halved, cored, cut into eighths
Mint leaves
2 tablespoons framboise eau-de-vie

Steps:

  • Make terrine:
  • Coat 7 1/2 x 3 3/4 x 2-inch (3 cup) loaf pan with nonstick vegetable oil spray. Line with 3x12-inch strip of waxed paper, pressing gently to fit and overlapping ends of pan.
  • Warm 1/3 of chocolate with cream in heavy small saucepan over low heat, stirring constantly with rubber spatula until melted and smooth. Add remaining chocolate in 2 batches, allowing second batch to melt completely before adding last third. Remove from heat occasionally to avoid overheating chocolate. Add 3 tablespoons butter and 1 tablespoon framboise. Stir until butter is just melted. Repeat with remaining butter and framboise. Remove from heat; let stand in warm area while assembling terrine layers.
  • Pour 2/3 cup chocolate mixture into prepared pan and freeze until set but not hard, about 15 minutes. Choose medium-size berries and arrange upside down in 9 crosswise rows of 3 berries each, spacing evenly and leaving border around edge of pan. Press gently into chocolate. Gently pour 1 cup chocolate mixture over berries in even layer. Freeze until set but not hard, about 20 minutes. Repeat layering with more berries to form second layer. Press gently into chocolate. Gently pour remaining chocolate mixture over. Smooth to form even layer. Refrigerate until firm. Cover and chill overnight. Reserve remaining berries for garnish. (Can be prepared 2 days ahead.)
  • Make sauce:
  • Combine raspberries with syrup and pear in heavy small saucepan. Stir to coat pear with syrup. Bring to simmer. Simmer until pear softens, about 10 minutes. Puree in blender until smooth. Strain puree through fine sieve. (Can be prepared 2 days ahead. Cover tightly and refrigerate.)
  • Run small sharp warm knife around top edge of terrine. If necessary dip bottom of terrine into warm water about 5 seconds. Using waxed paper as aid, gently unmold onto small cutting board. Peel off waxed paper. Use spatula to smooth surface if necessary.
  • Heat long thin knife under warm water. Dry knife and slice terrine into 1/8-inch-thick slices, cleaning and warming knife as necessary. Place 2 to 3 slices in center of each plate. Garnish one side of plate with reserved fresh berries and mint leaves. (Can be prepared 2 hours ahead. Cover; chill.)
  • Just before serving, mix framboise into sauce. Spoon 2 to 3 tablespoons sauce opposite berries. Let stand at room temperature 10 minutes.

WHITE CHOCOLATE MINT TERRINE WITH DARK CHOCOLATE SAUCE



White Chocolate Mint Terrine With Dark Chocolate Sauce image

Perfect for an elegant dinner party, this sophisticated dessert is a snap to make. From Bon Appetit.

Provided by evelynathens

Categories     Frozen Desserts

Time 35m

Yield 12 serving(s)

Number Of Ingredients 12

6 large egg yolks
1/4 cup water
1/4 cup light corn syrup
8 ounces best-quality white chocolate, finely chopped
1 1/4 teaspoons peppermint extract
2 cups chilled whipping cream
1/2 cup whipping cream
1/4 cup dark corn syrup
1/4 cup butter
9 ounces best-quality bittersweet chocolate or 9 ounces semisweet chocolate, chopped
3 tablespoons water
fresh mint leaves

Steps:

  • For terrine: Line 9x5x2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches. Place in freezer.
  • Whisk first 3 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160F, about 4 minutes. Remove bowl from water. Add white chocolate; whisk until melted and smooth. Mix in peppermint extract. Whisk until cool and thick, about 3 minutes.
  • Using electric mixer, beat cream in another large bowl until stiff peaks form. Fold cream into white chocolate mixture. Spoon mixture into prepared pan; smooth top. Cover and freeze overnight.
  • For sauce: Combine first 3 ingredients in medium saucepan. Stir over medium heat until butter melts. Add chocolate and whisk until smooth. Mix in 3 tblsps water. Remove from heat; cool slightly.
  • Turn frozen terrine out onto platter. Peel off plastic. Cut terrine into ¾-inch-thick slices. Place 1 slice on each plate. Drizzle sauce over. Garnish with mint.

Nutrition Facts : Calories 375.1, Fat 30.5, SaturatedFat 18.3, Cholesterol 185.6, Sodium 82.4, Carbohydrate 23.7, Sugar 15.1, Protein 3.5

More about "white chocolate terrine with caramel sauce recipes"

WHITE CHOCOLATE TERRINE RECIPE BY MINS
white-chocolate-terrine-recipe-by-mins image
METHOD. Step 1. Make coulis by putting strawberries and sugar in a sauce pan cover and gently heat, stirring at times. Reduce strawberries and blend into a smooth puree. Leave aside to cool. Step 2. Melt the white chocolate and …
From halaal.recipes
See details


TRIPLE CHOCOLATE TERRINE RECIPE - THAT SKINNY CHICK …
triple-chocolate-terrine-recipe-that-skinny-chick image
2021-07-12 Stir the white chocolate into the 3/4 .cup cream, and add the seeds from the vanilla bean; stir until smooth. Cover the three bowls loosely and refrigerate until the mixtures are thick but still pourable, 3 hours. Line an 8-1/2 …
From thatskinnychickcanbake.com
See details


WHITE CHOCOLATE CARAMEL SAUCE - DASH OF SANITY
white-chocolate-caramel-sauce-dash-of-sanity image
2014-08-20 Add all of the ingredients, except for the white chocolate, in a medium sauce pan over medium-low heat. Let it cook while constantly whisking for about 5-7 minutes, until it begins to thicken. Turn off heat and whisk in …
From dashofsanity.com
See details


CHOCOLATE TERRINE WITH CARAMEL-NUT SAUCE | OLIVEMAGAZINE
chocolate-terrine-with-caramel-nut-sauce-olivemagazine image
2015-03-25 Melt the chocolate, then leave it to cool for a few minutes. Meanwhile, beat 150g of the butter and cocoa powder together to a smooth paste. Whisk the egg whites until stiff, then whisk in the caster sugar to make …
From olivemagazine.com
See details


CHOCOLATE TERRINE DESSERT – BAKING LIKE A CHEF
chocolate-terrine-dessert-baking-like-a-chef image
2020-02-24 Instructions. To make a chocolate terrine, melt dark chocolate cut into pieces in a bain-marie/water bath, occasionally stirring with a rubber spatula, and let it slightly cool. Soak gelatin sheets in cold water for 5 to 10 minutes. …
From bakinglikeachef.com
See details


WHITE CHOCOLATE TERRINE WITH CARAMEL SAUCE - VISUALIZATION WOMAN
For sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 25 minutes. Gradually stir in butter and cream.
From vizw.org
See details


CARAMELIZED WHITE CHOCOLATE GANACHE RECIPE - SERIOUS EATS
2020-04-15 Directions. In a 2-quart stainless steel saucier, warm cream over medium heat until steaming-hot. Meanwhile, place caramelized white chocolate in a medium bowl. When cream begins to bubble around the edges, remove from heat and pour over chocolate. Let stand 30 seconds, then whisk gently to combine.
From seriouseats.com
See details


CHOCOLATE CARAMEL TERRINE RECIPE - FOOD NEWS
Missing: terrineMust include: terrine Spoon the caramel and nut mix into the bottom of the loaf tin. and spread out with the back of a spoon. Grind a sprinkling of salt over the top of the caramel, then put in in the fridge to chill while you prepare the chocolate ganache. Directions Preheat oven to 325, butter […]
From foodnewsnews.com
See details


CHOCOLATE TERRINE WITH CARAMEL-NUT SAUCE | RECIPE - PINTEREST
Oct 11, 2017 - Inspired by Notting Hill Kitchen, London, this chocolate terrine is a modern take on a classic dessert. A perfect dessert when entertaining friends and family. A perfect dessert when entertaining friends and family.
From pinterest.co.uk
See details


WHITE CHOCOLATE TERRINE WITH CARAMEL SAUCE RECIPE - FOOD NEWS
To make the terrine: In the top of a double boiler over barely simmering water, melt the chocolate and butter together, stirring until smooth. Sprinkle the gelatin over the liqueur in a small cup and set aside. In a small saucepan over medium heat, bring 1/4 cup of cream to a boil and stir it gradually into the chocolate mixture.
From foodnewsnews.com
See details


WHITE CHOCOLATE TERRINE RECIPE — MY SWEET RECIPES
Cover the white chocolate bowl with clear film and refrigerate it, this time for 4 hours at the end of this period, the dessert will be consistent enough to serve it!Unmould on a plate, remove the clear film and, if desired, add this recipe with a delicious simple caramel syrup.
From mysweet.recipes
See details


WHITE CHOCOLATE TERRINE RECIPES | DATUMME.COM
2022-02-10 Collect the components for the white chocolate terrine recipe and head to the kitchen. You'll not be happy. We're right here with a white and tender dessert. Collect the components for the white chocolate terrine recipe and head to the kitchen. You'll not be happy 24.3 C. Las Vegas. Contact ...
From datumme.com
See details


WHITE CHOCOLATE TERRINE WITH CARAMEL SAUCE | RECIPE
I prepare the creamy gelatin the night before, then whip up the stovetop sauce the next day. Aug 6, 2013 - Here’s a rich chilled dessert I like to bring to ladies’ luncheons and other get-togethers. I prepare the creamy gelatin the night before, then whip up the stovetop sauce the next day. Aug 6, 2013 - Here’s a rich chilled dessert I like to bring to ladies’ luncheons and other get ...
From pinterest.com
See details


TERRINE OF WHITE CHOCOLATE AND PRALINE COCONUT TILE …
In a small deep bowl, beat the remaining 1/2 cup of cream until stiff peaks form; fold into the chocolate mixture. Line a 4-cup mold with plastic wrap, pour in the terrine mixture, and chill for t least 2 to 3 hours. To make the sauce: Place the sugar in a small skillet of saucepan over medium-low heat. When the sugar starts to turn color ...
From greatchefs.com
See details


WHITE CHOCOLATE TERRINE WITH CARAMEL SAUCE | RECIPE
I prepare the creamy gelatin the night before, then whip up the stovetop sauce the next day. Aug 6, 2013 - Here’s a rich chilled dessert I like to bring to ladies’ luncheons and other get-togethers. I prepare the creamy gelatin the night before, then whip up the stovetop sauce the next day. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows …
From pinterest.com
See details


NOUGAT RECIPE WITH CARAMEL SAUCE | OLIVEMAGAZINE
2015-10-08 Method. STEP 1. Oil a 20cm x 10cm x 8cm loaf or terrine tin, then line with a double layer of clingfilm, leaving some overhanging. STEP 2. Soak the gelatine in cold water until it’s floppy. Whisk the egg yolks and honey with 3 tbsp water in a bowl set over a pan of simmering water until the mixture thickens (if you're using a thermometer the ...
From olivemagazine.com
See details


CHOCOLATE PECAN TERRINE WITH WHITE CHOCOLATE SAUCE
Spread 1 cup of the pecans into cake pan and pour chocolate mixture over. Sprinkle remaining 1/2 cup pecans over top and refrigerate overnight. To unmold, run a knife around edges of pan and carefully release springform. To serve, spoon 1 to 2 tablespoons white chocolate sauce onto each chilled plate and top with a slice of terrine. Top with a ...
From emerils.com
See details


MINTED WHITE AND DARK CHOCOLATE TERRINE | EMERILS.COM
Serve with Chocolate Fudge Sauce. CHOCOLATE FUDGE SAUCE: In the top of a double boiler, melt chocolate chips over simmering water. When chocolate begins to melt, whisk in heavy cream and water. Remove from heat when smooth, and stir in the Grand Marnier. Serve sauce either warm or at room temperature. Yield: 1 generous cup of sauce, serving 8 ...
From emerils.com
See details


WHITE CHOCOLATE & CARAMEL BLONDIES! - JANE'S PATISSERIE
2019-07-27 Add in your White Chocolate and fold through! Pour the mixture into the tin, and spread. Dollop on the caramel, and lightly swirly through the blondie mixture. Bake the Blondies in the oven for 30 minutes, or until there is an ever so slight wobble in the middle. (See notes below) Leave to cool in the tin.
From janespatisserie.com
See details


WHITE CHOCOLATE TERRINE WITH CARAMEL SAUCE RECIPE
2 teaspoons unflavored gelatin; 1/3 cup bourbon; 12 ounces white baking chocolate, chopped; 1/4 cup butter, cubed; 1-1/2 cups heavy whipping cream, divided
From mastercook.com
See details


WWW.SPECIALRECIPETODAY.COM
301 Moved Permanently . The document has been permanently moved to here.
From specialrecipetoday.com
See details


WHITE CHOCOLATE TERRINE - SWAPNA'S CUISINE
Lightly whip the cream until it is just holding its shape, and fold it into the chocolate mixture. Whisk the egg whites in a grease free bowl until soft peaks form. Fold the whites into the chocolate mixture. Pour into the prepared loaf tin and freeze overnight. To serve, remove the terrine from the freezer about 10 -15 minutes before serving.
From swapnascuisine.com
See details


WHITE CHOCOLATE CARAMEL SLICE - BAKE PLAY SMILE
2021-10-06 Preheat your oven to 180 degrees celsius, and grease and line a slice tin. Sift flour into a bowl, add the brown sugar and coconut, and mix to combine. Melt butter and add to the dry ingredients. Mix until well combined and crumbly. Press firmly into your prepared slice tin and bake for 15 minutes.
From bakeplaysmile.com
See details


CHOCOLATE PECAN TERRINE WITH WHITE CHOCOLATE SAUCE - PLAIN.RECIPES
To serve, spoon 1 to 2 tablespoons white chocolate sauce onto each chilled plate and top with a slice of terrine. Top with a dollop of whipped cream and a few coffee beans. In a saucepan heat cream to simmering over high heat. Reduce heat to medium and whisk in chocolate until melted. Gently simmer sauce 20 minutes. Cool to room temperature.
From plain.recipes
See details


CHOCOLATE PECAN TERRINE WITH WHITE CHOCOLATE SAUCE
Reduce heat to medium and whisk in chocolate until melted. Gently simmer sauce 20 minutes. Cool to room temperature. To unmold terrine, run a knife around edges of pan and carefully release springform. To serve, spoon 1 to 2 tablespoons white chocolate sauce onto each chilled plate and top with a slice of terrine. Top with a dollop of whipped ...
From bigoven.com
See details


WHITE CHOCOLATE TERRINE WITH CARAMEL SAUCE RECIPE: HOW …
Here’s a rich chilled dessert I like to bring to ladies’ luncheons and other get-togethers. I prepare the creamy gelatin the night before, then whip up the stovetop sauce the next day.
From preprod.tasteofhome.com
See details


TERRINE WITH WHITE CHOCOLATE - 3 RECIPES | TASTYCRAZE.COM
Terrine with White Chocolate, 3 cooking ideas and recipes. Terrine with Mascarpone and Wild Berries. Strawberry terrine. Strawberry terrine with homemade cream. Cooking Recipes; Articles; Culinary Community; Forum ; 1. Log in. tastycraze.com»Recipes»Terrine»Terrine with White Chocolate. Related. Broccoli Casserole (23) Casserole (240) Cauliflower Casserole …
From tastycraze.com
See details


CHEF JOY JESSUP'S WHITE CHOCOLATE TERRINE RECIPE FOR RISING STARS: …
For Sauce: Combine pectin and sugar. Warm juice and gin together in small saucepan, add sugar mixture. Bring to boil, skim, then chill until service. For Citrus: Segment and toss with small amount of sauce to marinate. To Serve: Spoon sauce onto plates. Slice terrine into 10 pieces, plate on top of sauce. Arrange citrus segments on sauce and on ...
From starchefs.com
See details


CHOCOLATE TERRINE - A FORK AND A PENCIL
2017-10-08 Place the 3 eggs and the extra yolk and sugar in a mixing bowl. Beat until combined. Sieve in the cocoa and mix thoroughly. Add the vanilla, dissolved espresso powder and the crushed amaretti. Mix well. Add the warm milk at little at a time, mixing well between each addition. Pour the mixture into your loaf tin.
From aforkandapencil.com
See details


DARK AND WHITE CHOCOLATE TERRINE WITH RASPBERRY SAUCE
6 oz butter. 10 egg yolks. ¼ cup plus 1 TBSP sugar. 1 C chilled heavy cream. 2 egg whites. White chocolate mousse: 12 oz white chocolate. 1 cup sugar. ¼ tsp cream of tartar.
From surleplat.com
See details


WHITE CHOCOLATE CHEESECAKE WITH SALTED CARAMEL SAUCE | RECIPE
Step 7 / 10. While the cheesecake is baking, prepare the caramel sauce by heating over medium heat one cup of sugar in a saucepan (i suggest using a big pan for the sugar) and one cup of heavy cream in another saucepan, but make sure it doesn’t boil. Once the sugar is melted and has turned into an amber color, slowly pour in the hot cream and ...
From kitchenstories.com
See details


10 BEST WHITE CHOCOLATE CARAMEL RECIPES - YUMMLY
2022-06-28 White Chocolate Caramel Macadamia Nut Cheesecake Tart with Macadamia Brittle Cooking Contest Central. chocolate bar, vanilla bean paste, caramels, butter, sugar, white chocolate chips and 9 more.
From yummly.com
See details


GHIRARDELLI CHOCOLATE COMPANY
Delicious gourmet chocolate, gifts and recipes at our online chocolate shop and in-stores. Shop Today! ... White Chocolate. Assorted Chocolate. Semi-Sweet Chocolate. Chocolate with Caramel. Chocolate with Nuts. Chocolate with Sea Salt. Chocolate with Fruit. Custom Mix. 1 Select Size. Choose the size of the mix that you would like to create a gift option or bulk box. …
From ghirardelli.com
See details


10 BEST CHOCOLATE TERRINE DESSERT RECIPES - YUMMLY
2022-07-13 Chocolate Terrine with Sea Salt and Thai Basil Ice Cream Coffee and Quinoa. sea salt, thai basil leaves, 70% dark chocolate, egg yolks, salt and 12 more.
From yummly.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make a caramel terrine?
To assemble the terrine, press the top halves of the caramel wafers into the bottom of the tin, cut-side up, trimming to fit if needed. Beat the remaining caramel with a whisk to loosen it, then spread half over the wafers in the tin. Spoon half the chocolate mixture over the top, then arrange the remaining wafer halves over the chocolate layer.
How do you make chocolate terrine?
To make a chocolate terrine, melt dark chocolate cut into pieces in a bain-marie/water bath, occasionally stirring with a rubber spatula, and let it slightly cool. Soak gelatin sheets in cold water for 5 to 10 minutes. Break the meringues into small pieces. Separate egg whites from the yolks.
What does terrine cake taste like?
Chocolate terrine is a pure chocolate dessert where high-quality dark chocolate is the key. It tastes something like a flourless chocolate cake, lighter than fudge but richer than a chocolate mousse. These terrine cakes served individually make a perfect party treat.
How do you lighten chocolate with cream of tartar?
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.

Related Search