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Dark Choc Terrine Two Sauces (2/2)

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CATEGORY CUISINE TAG YIELD
Chocolate, Godiva, Sauces 12 Servings

INGREDIENTS

E *****

INSTRUCTIONS

Continued  Unmold the chocolate terrine: Cover a 9 1/2-by-5-inch
cardboard  rectangle with aluminum foil. Remove the terrine from the
freezer and  unwrap the pan. Dip the loaf pan into very hot water for 2
to 3  seconds. Wipe the sides of the pan dry. Put the foil-covered
rectangle on top of the chocolate terrine. Invert the loaf pan onto
the cardboard rectangle and lift off the pan. Freeze the  still-wrapped
terrine while you prepare the glaze. Make the chocolate  glaze: Place
the chocolate in a medium bowl. In a small sauce pan,  heat the cream
and corn syrup over medium heat until the mixture  comes to a boil.
Pour the hot cream mixture over the chocolate. Let  stand for 30
seconds to melt the chocolate. Gently whisk until  smooth. Stir in the
vanilla. Let cool to tepid. Remove the plastic  wrap from the chilled
chocolate terrine. Place the terrine on a wire  rack set on a baking
sheet. Spoon the tepid chocolate glaze over the  terrine, coating it
completely. Let the glaze set for 2 to 3 minutes,  then return the
terrine to the freezer for at least 1 hour. Make the  milk chocolate
sauce: Put the chocolate in a medium bowl. In a small  saucepan, over
medium heat, bring the half-and-half to a gentle boil.  Pour the
half-and-half over the chocolate. Let stand for 30 seconds  to melt the
chocolate. Gently whisk until smooth. Stir in the  vanilla. Let cool to
room temperature. (The sauce can be prepared up  to 2 days ahead and
kept refrigerated. Rewarm in the top of a double  boiler over hot, not
simmering, water -- or in a microwave on MEDIUM  [50%] power. ) Make
the dark chocolate sauce: Place the chocolate in  a medium bowl. In a
small saucepan, heat the cream and corn syrup  over medium heat until
the mixture comes to a boil. Pour the hot  cream mixture over the
chocolate . Let stand for 30 seconds to melt  the chocolate. Gently
whisk until smooth. Stir in the vanilla. The  sauce should be served
slightly warm or at room temperature. (The  sauce can be prepared up to
2 days ahead and kept refrigerated.  Rewarm in the top of a double
boiler over hot, not simmering, water  ~- or in a microwave on MEDIUM
[50%] power. ) Thirty minutes before  serving time, transfer the
chocolate terrine to the refrigerator. To  serve, spoon some of the
dark chocolate sauce over half of each  dessert plate. Spoon some of
the milk chocolate sauce over the other  half of each plate. With a
sharp thin-bladed knife, cut the terrine  into 12 slices, wiping the
blade clean between each slice. Lay the  slices on the dessert plates.
- Judith Sutton  Recipe By     :  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 24.2mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g


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