Time 2h30m Number Of Ingredients 5 Steps:
Brush a 2lb loaf tin (about 22 x 11 x 6cm) with oil, line completely with cling film (the oil will help it to stick to the sides), then line the base with a strip of baking parchment. Gently melt the white chocolate in a heatproof bowl over a pan of barely simmering water, then remove from the heat and leave to cool a little. Using an electric whisk, beat in 200ml of the cream until the mixture is just holding its own shape. Set aside while you make the dark layer. Melt the dark chocolate as you did the white, then remove from the heat and cool for 1 min. Little by little, stir the remaining cream into the melted chocolate until you have a smooth, thick ganache. Whisk the egg whites to soft peaks, stir a third into the ganache to loosen it, then fold in the rest. To assemble, spoon just under half of the dark mixture into the loaf tin and smooth the surface. Spoon over the white chocolate and smooth, then gently spoon the remaining dark chocolate mixture over the top, being careful not to disturb the white layer, again smoothing the surface. Cover and chill for at least 2 hrs. If you’re making the terrine the day before, let it sit at room temperature for 1 hr before serving. To serve, turn the tin upside down onto a serving plate and use the edges of cling film to ease out the terrine. Remove the cling film and baking parchment and serve with the Star anise biscuits (see Goes well with, right).
Time 23m Yield Serves 8-10 Number Of Ingredients 7 Steps:
Line a 900g loaf tin (ours was 9 x 20 x 7cm) with two sheets of overlapping baking parchment, leaving some overhanging on all sides of the tin. Put 175g of the raspberries, the caster sugar and lemon juice in a pan over a medium heat and simmer for 3 mins until softened slightly. Tip into a food processor or use a hand blender to blitz until smooth. Whisk the double cream, vanilla and condensed milk using an electric whisk until soft peaks form. Pour in the raspberry purée, then stir carefully a few times to marble the raspberry through the cream. Tip the remaining raspberries into the base of the lined tin. Cover with a third of the cream mixture, spreading it out evenly. Tap the tin down on a surface so that the mixture covers the raspberries. Using a spoon, drizzle over half of the melted chocolate to cover the cream. Top with another third of the cream mixture and spread it out. Drizzle over the remaining chocolate and top with the remaining cream. Use the overhanging parchment to cover the top of the tin, using more parchment if it doesn’t cover the terrine completely, and freeze for at least 8 hrs, or overnight. Before serving, let the ice cream sit at room temperature for 10 mins. Tip upside down and remove from the tin, and drizzle with a little more melted chocolate to decorate. Run boiling water over your knife, wipe dry, and slice to serve.
Time 1h Yield 8 serving(s) Number Of Ingredients 15 Steps:
Since the flavor of these layers depends entirely on the chocolate, please use the best brand you can afford- I like Callebaut, but you can also use Lindt, Tobler, Valrhona or Ghiardelli. Using a standard loaf pan, line it with plastic wrap so that the plastic extends beyond the sides of the pan by at least 3 inches on each side. For the dark chocolate layer: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes. Stir until smooth. Whisk in the yolk and mix well. Set aside. Whip the whites and cream of tartar until soft peaks form. Sprinkle in the sugar, beating on high until stiff, but not dry. Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside. Beat the cream until it holds it shape (not stiff) then scrape on top of the whites. Fold everything together gently until no streaks of white appear. Turn the mousse into your prepared mold, spreading until it is an even layer. Place in the freezer. Make the milk chocolate layer: melt the chocolate and coffee in the microwave on 30% (low) power for about 2 minutes. Stir until smooth and completely melted. (Milk chocolate burns very easily. Do not attempt to melt it at a higher temperature.) Set aside to cool slightly. Whip the cream until soft peaks form- not too stiff. Fold very carefully into the milk chocolate- it will seem very soft. Scrape on top of the dark chocolate layer, smoothing to an even layer. Put in the freezer. Make the white chocolate layer: place the chocolate and 2 tbl. water in a heatproof bowl. Microwave on low (30% power) for about 2 minutes. Stir until very smooth and completely melted. Let cool slightly. Whip the cream until soft peaks form- not too stiff. Fold very carefully into the chocolate- it, too, will seem very soft. Scrape on top of the milk chocolate layer, smoothing to an even layer. Now- gently, gently tap the pan a couple of times on the counter to allow all the layers to settle against one another. Carefully wrap the excess plastic up over the mousse. Put the entire thing in the freezer for at least 4 hours, preferably overnight. It also freezes well for a month prior to serving. To serve: Take the pan from the freezer, and set in a pan of hot water for 10 seconds. Carefully unwrap the plastic from the top, then unmold onto a cutting board, pulling on the plastic wrap to help release it. Peel the plastic from the mousse and discard. Slice the mousse into 8 slices (this is done more easily with a knife you run under hot water then wipe dry quickly and cut while the knife is still warm) and carefully arrange on individual plates. Serve immediately. Serving suggestions: raspberry sauce and a few berries and a sprig of mint, or be really decadent and serve it with a drizzle of hot fudge sauce and a sprig of mint or both.
Yield Serves 12 Number Of Ingredients 18 Steps:
Line bottom of 9x5x3-inch loaf pan (with 7-to 8-cup capacity) with aluminum foil, extending foil over shorter ends. Puree strawberries in processor. Transfer 1 1/4 cups puree to small bowl; reserve remaining puree for another use. Stir white chocolate in top of double boiler set over barely simmering water until melted. Remove pan from over water. Combine sugar, water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 250°F, tilting pan if necessary to submerge bulb of thermometer and occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add boiling syrup to whites, beating until firm peaks form and meringue is cool, about 5 minutes. Fold white chocolate into meringue. Beat cream and vanilla in large bowl until medium-firm peaks form; fold into white chocolate mixture. Transfer 4 cups white chocolate mousse to medium bowl. Fold 1 1/4 cups strawberry puree and Grand Marnier into 4 cups mousse. Spread half of strawberry mousse in prepared pan. Chill remaining white chocolate mousse and remaining white chocolate mousse and remaining strawberry mousse. Freeze strawberry layer until almost firm , about 15 minutes. Spread white chocolate mousse over strawberry layer. Freeze until almost firm, about 25 minutes. Spread remaining berry mousse over white chocolate layer. Cover terrine with plastic and freeze overnight. (Can be prepared 4 days ahead. Keep frozen.) Uncover terrine. Cut between foil and pan side to loosen terrine. Invert onto platter. Lift off pan and peel off foil. Serve with Dark Chocolate Sauce. To make chocolate sauce: Combine half and half, sugar, cocoa, butter and espresso powder in heavy small saucepan. Whisk over low heat until sugar dissolves and butter melts. Increase heat to medium and whisk until sauce just begins to simmer. Remove from heat. Mix in vanilla. Cool sauce.
Yield Makes 12 Servings Number Of Ingredients 15 Steps:
For terrine: Line 9x5x2 1/2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches. Place in freezer. Whisk first 3 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160°F, about 4 minutes. Remove bowl from over water. Add white chocolate; whisk until melted and smooth. Mix in peppermint extract. Whisk until cool and thick, about 3 minutes. Using electric mixer, beat cream in another large bowl until stiff peaks form. Fold cream into white chocolate mixture. Spoon mixture into prepared pan; smooth top. Cover and freeze overnight. For sauce: Combine first 3 ingredients in heavy medium saucepan. Stir over medium heat until butter melts. Add both chocolates and whisk until smooth. Mix in 3 tablespoons water. Remove from heat; cool slightly. (Terrine and sauce can be made 1 week ahead. Keep terrine frozen. Cover and refrigerate sauce. Before serving, stir sauce over low heat just until warm.) Turn frozen terrine out onto platter. Peel off plastic. Cut terrine into 3/4-inch-thick slices. Place 1 slice on each plate. Drizzle sauce over. Garnish with mint.
Time P1DT8h Yield 1 dessert, 12 serving(s) Number Of Ingredients 13 Steps:
Butter a 1 1/2-quart terrine mold or loaf pan and line with plastic wrap. For the Dark Chocolate Mousse, cut chocolate and butter into small pieces and combine in a bowl. In a medium saucepan, bring about 2 inches of water to a simmer. Remove pan from heat. Set the bowl of chocolate over the hot water and stir until chocolate has melted. Cool, and then add the cream, 2 tablespoons at a time, stirring well. Stir in the cognac. Cover mixture with plastic and let stand at room temperature until firm and cool, at least 2 hours. Do not refrigerate. For the White Chocolate Mousse, follow the procedure above, substituting white chocolate for the semisweet. For the Chocolate Sauce, cut chocolate into small pieces. In a saucepan, combine sugar, corn syrup, and 1 cup water, and bring to a boil. Remove from heat and stir in chocolate. Let chocolate mixture stand 2 minutes, and then whisk until smooth. Set aside to cool. Recipe can be prepared to this point a day ahead. For the meringue, in a medium saucepan, bring about 2 inches of water to a simmer. Combine egg whites and sugar in the bowl of an electric mixer or in a large bowl. Set bowl over the simmering water and gently whisk until egg whites are warm and sugar is dissolved, about 3 minutes. Remove bowl from simmering water, and using the whisk attachment of mixer, whip until meringue is cool and stiff peaks form, about 7 minutes. Set aside. Beat White Chocolate Mousse on medium speed until lightened in texture and color, about 3 minutes. Repeat with Dark Chocolate Mousse. Immediately fold 1/3 of the meringue into the Dark Chocolate Mousse; 2/3 of the meringue into the White Chocolate Mousse. Spoon the Dark Chocolate Mousse on top of the White Chocolate Mousse in one bowl. Using a spatula, marbleize the mixtures with about 6 turns of the spatula, being careful not to overmix. Gently pour mixture into the mold. Give mold several raps against a towel-covered surface to level the mousse, and then cover with plastic wrap. Refrigerate for 8 hours or up to 2 days. Just before serving: Wrap the mold in a hot, wet cloth. Invert pan onto a cutting board and cut into 1-inch-thick slices with warm, dry knife. Spoon Chocolate Sauce onto dessert plates and gently lay slices on top.
