INGREDIENTS

INSTRUCTIONS

           GANACHE:
DIFFICULTY: ** PREPARATION: 1 1/2 hours plus chilling times. Freeze
the terrine 6 hours before cutting. Recipe From: Chocolatier Magazine
NOTE: To roast pistachios, position a rack in the center of the oven
and preheat to 350 degrees F. Spread pistachios in a single layer on  a
baking sheet and roast 5 to 8 minutes, or until fragrant. Transfer  the
nuts to another baking sheet and cool completely.  Make the mango
sauce:  1.In a food processor fitted with the metal chopping blade,
process  the mangos 20 to 30 seconds, or until pureed. Strain the
mangos into  a medium saucepan. Add the lime juice. Cook over medium
heat until  boiling. Remove from the heat. Stir in the brandy and
cayenne pepper.  Refrigerate until serving.  Make the bittersweet
chocolate ganache:  1.Line an 8-by-4-inch loaf pan with plastic wrap
leaving a 2-inch  overhang.  2.In a food processor fitted with the
metal chopping blade, process  the dark chocolate for 30 to 35 seconds
or until finely chopped.  3.In a small saucepan, over medium heat,
bring the cream to a gentle  boil. With the motor of the food processor
running, pour the hot  cream through the feed tube. Process for 15 to
25 seconds or until  the chocolate is melted. With a spatula, scrape
down the side of the  bowl. Add the butter and brandy. Process until
smooth and creamy. Add  the crushed cookies. Process until combined.
Scrape the bittersweet  chocolate ganache into a large bowl. Reserve 1
cup of the ganache for  frosting the outside of the terrine. (Cover
with plastic wrap and  store at room temperature.)  Make the white
chocolate ganache:  1.Put the white chocolate in a medium bowl. In a
small saucepan, over  medium heat, bring the cream to a gentle boil.
Pour the hot cream  over the white chocolate. Let stand for 30 seconds
to melt the  chocolate. Gently whisk until smooth. Whisk in the butter.
Assemble the terrine:  1.Scrape 1 cup of the bittersweet chocolate
ganache into the bottom  of the prepared pan. Spread in an even layer.
Freeze the loaf pan for  20 minutes or until the ganache is firm.
Sprinkle 1/4 cup of the  pistachios over the top. Gently press them
into the chocolate ganache.  2.Scrape 1/2 of the white chocolate
ganache (about 1/2 cup plus 2  tablespoons) over the bittersweet
chocolate ganache layer and  pistachios. Spread in an even layer.
Freeze for 20 minutes or until  firm.  3.Scrape 1 cup of the
bittersweet chocolate ganache over the white  chocolate. Freeze until
set. Sprinkle the remaining 1/4 cup  pistachios over it and press into
the chocolate.  4.Spread the remaining white chocolate ganache over the
pistachios.  Freeze until set. Spread the remaining bittersweet
chocolate ganache  over the white chocolate ganache. Cover the top of
the loaf pan and  freeze the terrine 6 hours or overnight.  Unmold the
terrine:  1.Place a platter over the top of the terrine. Invert the
terrine  onto the platter. Remove the pan. Carefully peel off the
plastic wrap.  2.Using an offset metal cake spatula, frost the top and
sides of the  terrine with the reserved bittersweet chocolate ganache.
(If  necessary, gently  continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 123
Calories From Fat: 107
Total Fat: 12.2g
Cholesterol: 40mg
Sodium: 8.3mg
Potassium: 21.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g