Three-Layered Chocolate Terrine

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.