INGREDIENTS

INSTRUCTIONS

           DARK CHOCOLATE MOUSSE:
1      cup           MILK 2 tablespoons GRANULATED SUGAR
ds SALT 2 tb VEGETABLE OIL 1 tb DARK RUM 1 tb VANILLA EXTRACT 1 1/2 c HEAVY
CREAM CHOCOLATE GLAZE: 8 oz SEMISWEET CHOCOLATE, FINELY -CHOPPED 3/4 c PLUS
2 TB HEAVY CREAM 2 tb LIGHT CORN SYRUP 1 ts VANILLA EXTRACT MILK CHOCOLATE
SAUCE: 6 oz MILK CHOCOLATE, FINELY -CHOPPED 1/2 c HALF-AND-HALF 1 ts
VANILLA EXTRACT DARK CHOCOLATE SAUCE: 6 oz BITTERSWEET CHOCOLATE, -FINELY
CHOPPED 2/3 c HEAVY CREAM 2 tb LIGHT CORN SYRUP 2 ts VANILLA EXTRACT Make
the dark chocolate 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 1 inch beyond the rim of the pan. Place
the chocolate in a food processor fitted with the metal chopping blade.
Process for 30 to 45 seconds, until finely chopped. In a small saucepan,
combine the milk, sugar and salt. Cook over medium heat, stirring with a
wooden spoon, until the sugar dissolves and the mixture comes to a gentle
boil. With the motor of the food processor running, pour the hot milk
mixture through the feed tube. Process for 15 to 25 seconds, until the
chocolate is completely melted. Scrape down the sides of the work bowl. Add
the oil, rum and vanilla and process for 15 to 25 seconds, until the
mixture is smooth and creamy. Scrape the chocolate mixture into a large
bowl. Let the chocolate mixture stand for a few minutes, until tepid. In
the chilled 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire
whip attachment, whip the cream at medium-high speed until soft mounds
barely start to form and the cream is still pourable. Do not overwhip the
cream. Using a large rubber spatula, gently fold one-third of the whipped
cream into the tepid chocolate mixture to lighten it. Fold in the remaining
whipped cream. Do not overfold the mousse, or it will become grainy. Scrape
the chocolate mousse into the prepared loaf pan and smooth the top with the
rubber spatula. Wrap the loaf pan in plastic wrap and aluminum foil. Freeze
the terrine for at least 6 hours or overnight, until firm. (The terrine can
be prepared ahead to this point and kept frozen for up to 1 month. )
Continued.......
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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