Best Frozen Chocolate Peanut Butter Terrine Recipes
FROZEN CHOCOLATE PEANUT BUTTER TERRINE
Number Of Ingredients 8
Steps:
- 1. Coat a 9x5-inch loaf pan with baking spray. I used a canola spray. 2. Line the pan with a long piece of waxed paper. Make sure there is enough wax paper to hang over each end of the length of the pan. Press the paper to the sides of the pan allowing the oil to adhere the paper to the sides. 3. In a medium bowl, whip 1 ¼ cups of the heavy cream with an electric mixer until stiff peaks form. Set aside. 4. Melt chocolate â you can do this in the microwave at 30 second intervals, or over a double boiler. I used the microwave. 5. Stir peanut butter into the hot melted chocolate until the peanut butter has melted and the mixture is consistent. Let mixture cool slightly. 6. Gently fold together chocolate mixture and whipped cream. Pour into prepared pan. 7. Whip remaining heavy cream, gradually adding the ¼ cup sugar and vanilla. Beat until stiff peaks form. 8. Top chocolate layer with sweetened whipped cream. Spread evenly with an off-set spatula. Cover whipped cream with peanuts; gently press them into the whipped cream with your fingertips. Pick up the loaf pan and drop it once on the counter to settle the layers. 9. Wrap tightly in plastic. Freeze for 3 hours. 10. To remove the chocolate loaf from pan, use a dish towel soaked in hot water to warm the sides and bottom of the pan. Lift chocolate loaf out by gently tugging on the wax paper. Slice about 1 1/2 inch thick with a large chefâs knife, wiping the knife clean between slices.
FROZEN PEANUT BUTTER AND CHOCOLATE TERRINE
This terrine can be made ahead of time and stored in the freezer. When served, it cuts easily, revealing the lovely layers of banana, peanut butter and chocolate. -Jennifer Jackson, Keller, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 9x5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies., In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among 3 bowls., To 1 portion of cheese mixture, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To second portion, stir in melted chocolate and cocoa; add to loaf pan. Sprinkle with remaining cookies. To third portion, stir in peanut butter. Spread over top., Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.
Nutrition Facts : Calories 568 calories, Fat 39g fat (18g saturated fat), Cholesterol 47mg cholesterol, Sodium 190mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 3g fiber), Protein 10g protein.
FROZEN PEANUT BUTTER AND CHOCOLATE TERRINE
This terrine can be made ahead of time and stored in the freezer. When served, it cuts easily, revealing the lovely layers of banana, peanut butter and chocolate. -Jennifer Jackson, Keller, Texas
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Line a 9x5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies., In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among 3 bowls., To 1 portion of cheese mixture, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To second portion, stir in melted chocolate and cocoa; add to loaf pan. Sprinkle with remaining cookies. To third portion, stir in peanut butter. Spread over top., Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.
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