INGREDIENTS

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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