Best Frozen Chocolate Terrine Recipes

FROZEN NOUGAT TERRINE WITH BITTERSWEET CHOCOLATE SAUCE AND RASPBERRY-FIG SAUCE

Steps:

• Line 9 x 5 x 2 3/4-inch metal loaf pan with plastic wrap, leaving overhang. Pour 1 tablespoon cold water into small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir white chocolate in top of double boiler set over simmering water (do not allow bottom of pan to touch water) until melted. Remove chocolate from over water.
• Whisk egg yolks, 2 tablespoons honey, Grand Marnier and 3 tablespoons water in large metal bowl to blend. Set over saucepan of gently boiling water (do not allow bottom of bowl to touch water) and whisk until mixture thickens and thermometer registers 160°F, about 3 minutes. Remove bowl from over water; add gelatin mixture and whisk until dissolved.
• Stir remaining 1 tablespoon water and 4 tablespoons honey in small pan over low heat until honey dissolves. Increase heat and boil until candy thermometer reaches 220°F, tilting pan to submerge thermometer bulb, about 2 minutes.
• Meanwhile, using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat hot honey syrup into whites. Continue beating until whites are cool and very stiff, about 4 minutes. Fold white chocolate into yolk mixture; then fold whites into yolk mixture in 3 additions. Beat cream and vanilla in medium bowl until medium-firm peaks form. Fold cream and nuts into mousse. Transfer mixture to prepared pan; smooth top. Cover with plastic; freeze overnight. (Can be made 1 week ahead. Keep frozen.)
• Freeze oval platter 15 minutes. Uncover terrine. Place platter on pan. Invert terrine onto platter; peel off plastic. Spoon chocolate sauce onto center of plates. Slice terrine; place atop sauce. Spoon Raspberry-Fig Sauce over center of terrine slices and serve immediately.

FROZEN CHOCOLATE PEANUT BUTTER TERRINE

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 – 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 chef’s knife, wiping the knife clean between slices.

FROZEN PEANUT BUTTER AND CHOCOLATE TERRINE

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.

FROZEN PEANUT BUTTER AND CHOCOLATE TERRINE

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.

FROZEN RASPBERRY-CHOCOLATE TERRINE

Steps:

• Line an 8-by-4-inch loaf pan with plastic wrap.
• Mash raspberries in a medium bowl with a fork. Add 2 cups frozen yogurt and stir until combined. Combine the remaining 2 cups frozen yogurt and cocoa in another medium bowl. Spread about half the raspberry mixture into the prepared pan. Top with the chocolate mixture, then the rest of the raspberry. Freeze until firm, at least 3 hours.
• To unmold, invert onto a serving plate and remove the plastic wrap. Let stand at room temperature for about 5 minutes before slicing into 8 pieces. Serve garnished with fresh raspberries, if desired.

FROZEN CHOCOLATE TERRINE

Steps:

• Set a small saucepan filled with 2 cups of water over a medium low heat. Place the egg yolks and hazelnut liqueur into a medium-sized mixing bowl, and beat with a whisk. Place the bowl over the saucepan and continue to beat the eggs until they start to thicken. The egg should take on the consistency of a hollandaise sauce but since it is a sweet sauce, it will be called a sabayon. As you draw the whisk up, the sabayon should fall off the whisk in ribbons, and when it lands on itself in the bowl, it should hold its shape for a moment. Once you've completed the sabayon, fold the warm melted chocolate and salt into the bowl and allow it to cool. Be sure to not over work the sabayon as you fold the chocolate into it or it will deflate and you will lose air volume. In a separate clean bowl, whisk together the heavy cream, sugar and vanilla extract to make whipped cream. Beat the cream until stiff peaks form and then fold the whipped cream into the sabayon and chocolate mixture. Line a 9 by 5-inch loaf pan with plastic wrap, being sure that you have about 3 inches of overhang on all sides of the pan. Pour the mousse mixture into the prepared loaf pan, raise the loaf pan about 3 to 4 inches off the workstation and drop. Do this 2 or 3 times to force out any air bubbles that may have formed in the pan. Drape the overhanging plastic over the top of the mousse and overlap it with the plastic wrap on the other side. Place the terrine in the freezer and freeze for at least 4 hours, and up to 2 days. To serve the terrine, remove from the freezer, peel back the plastic wrap and invert the loaf pan onto a clean cutting board. Peel back the remaining plastic wrap and slice the terrine using a hot, long thin bladed knife. Make the slices about 3/4-inch thick, and place on a clean plate, garnished with the pistachios, whipped cream and mint leaves.