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
WHITE CHOCOLATE TERRINE WITH CARAMEL SAUCE
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
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 :
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.
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.
WHITE CHOCOLATE TERRINE
Yummy, not too rich, but quite sweet dinner party dessert. Believe it or not, I got the idea from a recipe on Channel 4's Come Dine with Me, modified it to suite me and it has been a hit dessert at most of my dinner parties every since!
Provided by acatraps
Time 5h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Place 300g frozen raspberries and 50g caster sugar in a saucepan, cover and heat gently. Stir occasionally until the sugar has dissolved and fruit is beginning to run. Remove from heat and sieve. You can also use any berry fresh or frozen. Leave to cool. You can make this ahead to ensure it is cold when using in the recipe.
- Melt chocolate in a large bowl set over a smaller pan of just boiled water, being careful that the water does not touch the bowl or chocolate. When melted set aside to cool.
- In a bowl, soften the cream cheese with a spoon, add the remaining 75g caster sugar and mix. In a separate slightly larger bowl, whisk the cream until it forms soft peaks. Fold the soft cheese mix into the cream. Ensure the melted chocolate is as cool as possible without setting. Then quickly stir in the melted chocolate to the cream mix.
- Line a 450g loaf tin with cling film and pour in approximately a third of the chocolate mixture or until there is a layer covering the base of the tin. Add 200g of the raspberry sauce then top with the remaining chocolate mixture carefully trying to cover over the raspberry sauce. Freeze for 4 hours or more. Remove and allow to thaw for 30 mins before serving with the remaining raspberry sauce.
- Tip - Can be made up to 2-3 days ahead as long as properly covered and sealed. You can half the mixture or set in individual servings. For those who don't have a very sweet tooth, consider making more raspberry sauce to serve alongside or add more fresh berries.
WHITE CHOCOLATE AND STRAWBERRY TERRINE WITH DARK CHOCOLATE SAUCE
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
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
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.
THREE LAYERED CHOCOLATE TERRINE
Make and share this Three Layered Chocolate Terrine recipe from Food.com.
Provided by Mr. Tom
Categories Dessert
Time 2h
Yield 1 Terrine, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Chop the chocolate into small pieces and place in three seperate bowls.
- Heat the cream to boiling point and pour 1 1/4 cups over the semisweet dark chocolate.
- Pour 1 cup over the milk chocolate.
- And 3/4 cup over the white chocolate.
- Whisk each chocolate until smooth.
- Cover each bowl with plastice wrap and cool to room temperature.
- Refrigerate until thick, but not hardened, about 2 1/2 hours.
- Line a 9-inch round springform pan with plastic wra or foil leaving a 1-inch overhang around the top of the pan.
- Remove the semisweet chocolate mixture from the fridge and beat using an electric mixer until thick, soft peaks.
- Pour into the prepared pan, cover with plastic wrap and freeze for 5 minutes.
- Remove the plastice wrap and repeat with the other chocolates.
- Cover the pan wit plastic wrap and freeze overnight.
- Remove the Terrine from the freezer 15 minutes before serving.
- Just before serving remove the sides of the pan, peel off the foil or plastic, and cut and enjoy.
Nutrition Facts : Calories 526.7, Fat 42.9, SaturatedFat 25.6, Cholesterol 105, Sodium 55.6, Carbohydrate 33.1, Fiber 1.9, Sugar 27.4, Protein 4.8
WHITE CHOCOLATE AND FRESH RASPBERRY TERRINE
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.
More about "white chocolate terrine recipes"
MATCHA & WHITE CHOCOLATE TERRINE RECIPE ON FOOD52
From food52.com
Reviews 2Servings 6-8Cuisine JapaneseCategory Dessert
WHITE CHOCOLATE PRALINE ICE CREAM TERRINE WITH ... - BON …
From bonappetit.com
TRIPLE CHOCOLATE TERRINE RECIPE - THAT SKINNY CHICK …
From thatskinnychickcanbake.com
CHOCOLATE TERRINE DESSERT – BAKING LIKE A CHEF
From bakinglikeachef.com
WHITE CHOCOLATE TERRINE RECIPE BY MINS - HALAAL.RECIPES
From halaal.recipes
WHITE CHOCOLATE MATCHA TERRINE RECIPE | PASTRY NOTES
From pastrynotes.com
CHOCOLATE TERRINE RECIPE | LAND O’LAKES
From landolakes.com
SUMMER WHITE CHOCOLATE ICE-CREAM TERRINE - CADBURY
From cadbury.com.au
CHEF JOY JESSUP'S WHITE CHOCOLATE TERRINE RECIPE FOR RISING STARS: …
From starchefs.com
DARK AND WHITE CHOCOLATE TERRINE WITH RASPBERRY SAUCE
From surleplat.com
FROZEN WHITE CHOCOLATE-CHERRY TERRINE RECIPE | MYRECIPES
From myrecipes.com
MINTED WHITE AND DARK CHOCOLATE TERRINE | EMERILS.COM
From emerils.com
10 BEST CHOCOLATE TERRINE DESSERT RECIPES | YUMMLY
From yummly.com
WHITE CHOCOLATE TERRINE RECIPE BY MINS
From halaal.recipes
WHITE CHOCOLATE TERRINE - SWAPNA'S CUISINE
From swapnascuisine.com
WHITE CHOCOLATE TERRINE RECIPE — MY SWEET RECIPES
From mysweet.recipes
FROZEN WHITE CHOCOLATE TERRINE - BIGOVEN.COM
From bigoven.com
SOPHIE’S RASPBERRY, YUZU & WHITE CHOCOLATE TRIFLE TERRINE
From thegreatbritishbakeoff.co.uk
WHITE CHOCOLATE TERRINE RECIPES | DATUMME.COM
From datumme.com
WHITE CHOCOLATE AND FRESH RASPBERRY TERRINE RECIPES
From foodnewsnews.com
STRAWBERRY WHITE CHOCOLATE FROZEN TERRINE - KEELINGS
From keelings.ie
WHITE CHOCOLATE AND FRESH RASPBERRY TERRINE - BIGOVEN
From bigoven.com
RECIPE: CHOCOLATE-FRUIT TERRINE #1 STEP BY STEP WITH PICTURES
From handy.recipes
WHITE CHOCOLATE TERRINE WITH CARAMEL SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
MINTED WHITE AND DARK CHOCOLATE TERRINE RECIPE - COOKEATSHARE
From cookeatshare.com
THREE CHOCOLATE TERRINE RECIPE | DR. OETKER
From oetker.co.uk
CHOCOLATE TERRINE : 5 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
WHITE CHOCOLATE AND FRESH RASPBERRY TERRINE - PLAIN.RECIPES
From plain.recipes
WHITE CHOCOLATE AND BUTTERSCOTCH CRISP TERRINE - WOOLWORTHS TASTE
From taste.co.za
TERRINE WITH WHITE CHOCOLATE - 3 RECIPES | TASTYCRAZE.COM
From tastycraze.com
WHITE & DARK CHOCOLATE TERRINE - GLUTEN FREE RECIPES
From fooddiez.com
FROZEN WHITE CHOCOLATE TERRINE | EMERILS.COM
From emerils.com
EGG AND WHITE CHOCOLATE TERRINE RECIPE BY FARHANA AFREEN AT …
From betterbutter.in
SUMMER AGAIN // WHITE CHOCOLATE CHEESE TERRINE - WILD REVERIE
From amandakjy.com
TERRINE OF WHITE CHOCOLATE AND PRALINE COCONUT TILE COOKIE AND …
From greatchefs.com
WHITE CHOCOLATE THANDAI TERRINE RECIPE
From recipes.timesofindia.com
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 »
You'll also love