Best Triple Chocolate Terrine Recipes

TRIPLE CHOCOLATE TERRINE

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.

TRIPLE CHOCOLATE TERRINE

Steps:

• Allow the cioccolato scuro gelato to "warm" up a bit at room temperature for about 15 minutes. You can use a kitchen mixer to soften your gelato, but make sure that you place the mixer bowl and paddle in the freezer for at least 15 minutes beforehand. Mix the gelato in a chilled bowl until soft but not melting.
• Take your clean, dry terrine and rub a tiny bit of oil over the entire interior surface using a clean paper towel. Make sure you get into the corners.
• Line the terrine using a large piece of plastic wrap, leaving at least 6 inches of wrap over the sides. Push into the corners and smooth the wrinkles using a clean dry paper towel. Place the terrine in the freezer for 15 minutes to chill.
• Remove the chilled terrine and working quickly, spoon the cioccolato scuro gelato into the bottom, filling it by one-third. Push the gelato down firmly into the corners using a small offset spatula. Level the surface, and then freeze for 1 hour.
• Repeat the process with the white chocolate gelato, freezing for 1 hour, and then repeat with the bacio gelato, freezing for 1 more hour, making sure each layer is firm before adding the next.
• After leveling the top, pour the chopped caramelized hazelnuts onto the surface. Take the plastic edges and cover the surface, pressing the nuts into the gelato. Freeze overnight.
• To serve, remove the terrine from the freezer and let stand for about 8 minutes. Using the plastic wrap, slowly lift the gelato out of the terrine. Unwrap the plastic and invert onto a serving tray. You can tip the terrine on its side to view the nuts.
• Run your knife under very hot water, wipe dry and slice the terrine. Do this before each slice. Serve it in slices, sandwiched between rectangular homemade sugar cookies or simply with some warm chocolate sauce.