Triple-chocolate Terrine
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Chocolate, Desserts | 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 +++ 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. 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. Line a 8-1/2 x 4-1/2 in. loaf pan with aluminum foil. Leave some foil above the edge of the pain. 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. 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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 145
Calories From Fat: 107
Total Fat: 12.5g
Cholesterol: 30.7mg
Sodium: 10.1mg
Potassium: 16.8mg
Carbohydrates: 9.6g
Fiber: <1g
Sugar: <1g
Protein: 1.1g