Chocolate Marble Terrine

"This striking presentation utilizes two different chocolate mousses, one made with semisweet chocolate and the other with white chocolate. To slice the terrine perfectly, use a very sharp, thin knife that has been rinsed in warm water and wiped dry. Slices of the terrine can be served on pools of dark chocolate sauce; count on 3 to 4 tablespoons of sauce per serving. Original Source: Cook's Magazine"
 
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Ready In:
32hrs
Ingredients:
13
Yields:
1 dessert
Serves:
12
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ingredients

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directions

  • Butter a 1 1/2-quart terrine mold or loaf pan and line with plastic wrap.
  • For the Dark Chocolate Mousse, cut chocolate and butter into small pieces and combine in a bowl.
  • In a medium saucepan, bring about 2 inches of water to a simmer.
  • Remove pan from heat.
  • Set the bowl of chocolate over the hot water and stir until chocolate has melted.
  • Cool, and then add the cream, 2 tablespoons at a time, stirring well.
  • Stir in the cognac.
  • Cover mixture with plastic and let stand at room temperature until firm and cool, at least 2 hours.
  • Do not refrigerate.
  • For the White Chocolate Mousse, follow the procedure above, substituting white chocolate for the semisweet.
  • For the Chocolate Sauce, cut chocolate into small pieces.
  • In a saucepan, combine sugar, corn syrup, and 1 cup water, and bring to a boil.
  • Remove from heat and stir in chocolate.
  • Let chocolate mixture stand 2 minutes, and then whisk until smooth.
  • Set aside to cool.
  • Recipe can be prepared to this point a day ahead.
  • For the meringue, in a medium saucepan, bring about 2 inches of water to a simmer.
  • Combine egg whites and sugar in the bowl of an electric mixer or in a large bowl.
  • Set bowl over the simmering water and gently whisk until egg whites are warm and sugar is dissolved, about 3 minutes.
  • Remove bowl from simmering water, and using the whisk attachment of mixer, whip until meringue is cool and stiff peaks form, about 7 minutes.
  • Set aside.
  • Beat White Chocolate Mousse on medium speed until lightened in texture and color, about 3 minutes.
  • Repeat with Dark Chocolate Mousse.
  • Immediately fold 1/3 of the meringue into the Dark Chocolate Mousse; 2/3 of the meringue into the White Chocolate Mousse.
  • Spoon the Dark Chocolate Mousse on top of the White Chocolate Mousse in one bowl.
  • Using a spatula, marbleize the mixtures with about 6 turns of the spatula, being careful not to overmix.
  • Gently pour mixture into the mold.
  • Give mold several raps against a towel-covered surface to level the mousse, and then cover with plastic wrap.
  • Refrigerate for 8 hours or up to 2 days.
  • Just before serving: Wrap the mold in a hot, wet cloth.
  • Invert pan onto a cutting board and cut into 1-inch-thick slices with warm, dry knife.
  • Spoon Chocolate Sauce onto dessert plates and gently lay slices on top.

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RECIPE SUBMITTED BY

My husband and I are retired and live in a beautiful little village by the sea. For a number of years I was the food commentator for the Montreal English-language Canadian Broadcasting Corporation's noonday show I operated a cooking school in Montreal and have published two cookbooks, "Downhome Nova Scotia Cooking and The Great Canadian Bread Book which was also translated into French as "Faire Son Pain Soi-Meme. In summer we sail a 30-foot sloop in the beautiful waters off northern Nova Scotia. I love cats.
 
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