Name: Triple-Chocolate Terrine
Ingredients: 3 c Heavy or whipping cream; 7 oz Good quality bittersweet chocolate, 1-in pieces; 6 oz Good-quality milk chocolate, 1-inch pieces; 4 oz Good-quality white chocolate, 1-inch pieces; 1/2 Vanilla bean; 2 c Chocolate Fudge Sauce

The “Word” is the eternal name for the young Child of Bethlehem. He is so called because He is the revealer of the Father, the exponent of Godhead. He is so now; He was so in the days of his flesh; He has been so from eternity. The names Christ, Immanuel, Jesus, are His earthly ones; His names in time connected with His incarnate condition; but the names “Word” and “Son” are expressive of His eternal standing, His eternal relationship to the Father. What He was in time and on earth, that same He has been in heaven and from eternity. The glory which He had 'before the world was' (John 17:5), and of which He “emptied himself” (Phil. 2:7), was the glory of the eternal Word, the everlasting Son. As the eternal revealer of Godhead, the “brightness of Jehovah's glory, and the express image of His person,” His name ever was THE WORD; as the declarer of the mind of God to man, His name is no less THE WORD, with this addition, “the Word made flesh.”

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Desserts, Chocolate	16	Servings

INGREDIENTS

3	c	Heavy or whipping cream
7	oz	Good quality bittersweet chocolate, 1-in pieces
6	oz	Good-quality milk chocolate, 1-inch pieces
4	oz	Good-quality white chocolate, 1-inch pieces
1/2		Vanilla bean
2	c	Chocolate Fudge Sauce

INSTRUCTIONS

Calories     per serving:             Number of Servings: 16 Fat grams per
serving:
:           Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS  +++*
1.  Heat the cream almost to a simmer in a heavy medium-size saucepan.
Remove the cream from the bowl, and divide it among three mixing bowls in
these amounts: 1-1/4 c, 1 c., 3/4 c.
2.  Stir the bittersweet chocolate into the 1-3/4 c. cream, whisking until
smooth.  Stir the milk chocolate into the 1 c. cream, whisking until
smooth.  Stir the white chocolate into the 3/4 c. cream, and add the seeds
from the vanilla bean; stir until smooth.  Cover the three bowls loosely
and refrigerate until the mixtures are thick but still pourable, 3 hours.
3.  Line a 8-1/2 x 4-1/2 in. loaf pan with aluminum foil. Leave some foil
above the edge of the pain.
4.  Transfer the white chocolate mixture to a mixer bowl, and beat until it
forms soft peaks--be careful not to overbeat it. Beat the last two or three
strokes by hand; the mixture should be thick and firm. Scrape it into the
prepared pan, smooth the top, and chill it in the freezer for 5 minutes.
5.  Repeat the beating process with the milk chocolate mixture and spread
it over the white chocolate mixture in the loaf pan. Smooth the top, and
freeze for 5 minutes.
6.  Repeat again with the bittersweet chocolate. Spread it over the milk
chocolate mixture, smooth the top, and cover with plastic wrap. Refrigerate
until firm, 3 hours.
7.  Lift up the foil to unmold the terrine.  Remove the foil and cut the
terrine into 1/2-in. thick slices. Spoon a pool of chocolate sauce onto
each plate, and arrange a slice on top. Let stand 5 minutes before serving.
Source:  "The New Basics Cookbook," Julee Rosso & Sheila Lukins
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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