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Home > Recipes > Recipe

Three-Layered Chocolate Terrine

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Source: Dessert - The Grand Finale
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Active Time:  15 Minutes
 Total Time:  4 Hours 45 Minutes
 Yield:  Serves 12
RECIPE INGREDIENTS
7 oz semisweet chocolate
6 1/2 oz milk chocolate
5 oz white chocolate
3 cups heavy cream
Three-Layered Chocolate Terrine Recipe at Cooking.com
DIRECTIONS
Chop the chocolate into small pieces and place in three separate bowls.

Heat the cream to boiling point and pour 1 1/4 cups over the semisweet (dark) chocolate, 1 cup over the milk chocolate, and 3/4 cup over the white chocolate. Whisk each chocolate until smooth.

Cover each bowl with plastic wrap and cool to room temperature. Refrigerate until thick, but not hardened, about 2 1/2 hours. Line a 9-inch round springform pan with plastic wrap or foil, leaving a 1-inch overhang around the top of the pan.

Remove the semisweet chocolate mixture from the fridge and beat, using an electric mixer, until thick, soft peaks form. Pour into the prepared pan, cover with plastic wrap and freeze for 5 minutes. Remove the plastic wrap; repeat with the other chocolates.

Cover the pan with plastic wrap and freeze overnight. Remove the terrine from the freezer 15 minutes before serving. Just before serving, remove the sides of the pan, peel off the foil or plastic wrap and slice into wedges to serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
 Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Serves 12
Calories: 427
Fat. Total: 35g
Fiber: 1g
Carbohydrates, Total: 28g
Sodium: 47mg
% Cal. from Fat: 74%
Cholesterol: 87mg
Protein: 4g
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