White Chocolate Mint Terrine With Dark Chocolate Sauce

READY IN: 35mins
Recipe by evelynathens

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!

Ingredients Nutrition


  1. For terrine: Line 9x5x2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches. Place in freezer.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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