Recipe by evelyn/athens
Perfect for an elegant dinner party, this sophisticated dessert is a snap to make. From Bon Appetit.
Top Review by GalicioBocharit
YUM! Made this for a romantic summer dinner for my DH & I. I didn't really understand why it was called a terrine, since it was basically a loaf of homemade mint ice cream in a rich chocolate sauce, but who cares--it was good! It also wasn't as hard as the length of the recipe made it look. Susbstitutions: I subbed honey for the light corn syrup and 5/8 c dark brown sugar with 1 Tbsp water for the dark corn syrup. My DH wants me to try this again soon with mocha instead of mint, for a less refreshing variation. I'm thinking of making a really concentrated 1 1/4 tsp of instant coffee with water to sub for the extract. Thanks Evelyn!
- 6 large egg yolks
- 1⁄4 cup water
- 1⁄4 cup light corn syrup
- 8 ounces best-quality white chocolate, finely chopped
- 1 1⁄4 teaspoons peppermint extract
- 2 cups chilled whipping cream
- 1⁄2 cup whipping cream
- 1⁄4 cup dark corn syrup
- 1⁄4 cup butter
- 9 ounces best-quality bittersweet chocolate or 9 ounces semisweet chocolate, chopped
- 3 tablespoons water
- fresh mint leaves
Directions See How It's Made
- For terrine: Line 9x5x2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches. Place in freezer.
- Whisk first 3 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160F, about 4 minutes. Remove bowl from water. Add white chocolate; whisk until melted and smooth. Mix in peppermint extract. Whisk until cool and thick, about 3 minutes.
- Using electric mixer, beat cream in another large bowl until stiff peaks form. Fold cream into white chocolate mixture. Spoon mixture into prepared pan; smooth top. Cover and freeze overnight.
- For sauce: Combine first 3 ingredients in medium saucepan. Stir over medium heat until butter melts. Add chocolate and whisk until smooth. Mix in 3 tblsps water. Remove from heat; cool slightly.
- Turn frozen terrine out onto platter. Peel off plastic. Cut terrine into ¾-inch-thick slices. Place 1 slice on each plate. Drizzle sauce over. Garnish with mint.