INGREDIENTS

INSTRUCTIONS

DIFFICULTY: ** PREPARATION: 1 1/2 hours, plus freezing time Recipe
From: Chocolatier Magazine  Make the ganache coating:  1.Place a 8
1/2-by-4 1/2-by-2 3/4-inch non-stick metal loaf pan in the  freezer
while preparing the ganache coating.  2.Place the chocolate in a medium
bowl. In a small saucepan, set over  medium heat, bring the cream to a
gentle boil. Pour the hot cream  over the chocolate. Let the mixture
stand for 30 seconds to melt the  chocolate. Gently whisk until smooth.
Stir in the creme de menthe.  3.Remove the pan from the freezer. Pour
half of the ganache into the  pan. Quickly begin rotating the pan
slowly, allowing the ganache to  coat the inside of the pan evenly over
the bottom and sides. Allow  any excess ganache to drip back into the
bowl. Return the pan to the  freezer for 5 minutes. Remove the pan from
the freezer and, using a  small metal spatula, spread additional
ganache over the sides of the  pan only. Return the pan to the freezer.
Cover the remaining ganache  with plastic wrap and reserve at room
temperature for glazing the  terrine.  Make the dark chocolate mousse:
1.Melt the chocolate with the butter according to the instructions
given in the Chocolate Melting Tips. Set aside to cool.  2.In a
chilled, large bowl, using a hand-held electric mixer set at
medium-high speed, whip the cream until soft mounds start to form.
Refrigerate until needed.  3.In a 4 1/2-quart bowl of an electric
mixer, using the wire whip  attachment, beat the eggs, 1 tablespoon of
the water, and salt at  medium speed until blended. While continuing to
beat, add 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 for
3 to 5  minutes, or until the granules of sugar have dissolved and the
egg  mixture has reached 140 degrees F on an instant-read thermometer.
Return the bowl to the mixer stand and beat at medium-high speed  until
the mixture is thick and pale yellow, about 8 minutes.  4.Place the
remaining 2 tablespoons of water in a small heatproof cup.  Sprinkle
the gelatin over the water and let it stand for 5 minutes to  soften
the gelatin.  5.Place the cup with the softened gelatin in a saucepan
with enough  water to come halfway up the side of the cup. Heat the
gelatin  mixture over hot, not simmering, water. Stir the gelatin
frequently  for 3 to 4 minutes, or until the gelatin granules dissolve
completely  and the mixture is clear. Remove the pan from the heat.
Leave the cup  containing the gelatin mixture in the hot water to keep
the gelatin  warm until ready to use.  6.Remove the egg mixture from
the mixer stand and, using a large  whisk, quickly whisk the gelatin in
by hand. Using a large rubber  spatula, gently fold one-third of the
whipped cream into the egg  mixture to lighten it. Fold in the
remaining whipped cream.  7.Remove the loaf pan from the freezer. Pour
one-third of the  chocolate mousse into the pan and, using a small
offset metal  spatula, spread the mousse in an even layer. Return the
loaf pan to  the freezer. Set the remaining chocolate mousse aside in a
cool  place, but do not refrigerate.  Make the mint mousse:  1.In a
chilled, large bowl, using a hand-held electric mixer set at
medium-high speed, whip the cream until soft mounds start to form.
Refrigerate  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 211
Total Fat: 24g
Cholesterol: 153.7mg
Sodium: 101.4mg
Potassium: 65.6mg
Carbohydrates: 15g
Fiber: <1g
Sugar: 13.4g
Protein: 3.3g