Chocolate Peanut Butter Terrine

Recipe by Mirj2338
READY IN: 5hrs 15mins




  • Make the chocolate peanut butter mousse--------------------.
  • Lightly grease the bottom and sides of a 9 1/4-by-5 1/4-by-2 3/4-inch metal loaf pan.
  • Line the pan with plastic wrap so that the plastic extends about 2 inches beyond the rim of the pan.
  • Place the pan in the freezer.
  • Fill a medium saucepan one-third of the way with water and bring to a simmer.
  • Place the chocolate, butter and peanut butter in a medium metal bowl over the simmering water and melt.
  • When melted, set the chocolate mixture aside, keeping it warm.
  • In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment, beat the egg yolks at medium speed until wellblended.
  • While continuing to beat, add 2 tablespoons of the sugar in a steady stream.
  • Remove the bowl from the mixer stand and place over a pot of hot water.
  • (The bottom of the bowl must touch the water.) Cook over medium-high heat, whisking constantly until the mixture is thick and tripled in volume, and registers 140 degrees F for 3 to 5 minutes on an instant read thermometer.
  • Remove the bowl from the heat and whisk the mixture until it is room temperature.
  • Using a large rubber spatula, gently fold in the reserved chocolate mixture.
  • In a chilled stainless steel medium bowl, using a hand-held electric mixer set at medium-high speed, whip the cream and 2 tablespoons of the sugar until soft peaks begin to form.
  • Using the rubber spatula, gently fold the whipped cream into the chocolate mixture.
  • Carefully scrape the mousse/terrine mixture into the prepared terrine pan.
  • Smooth the top with the rubber spatula.
  • Tap the pan on the counter to eliminate any air bubbles.
  • Cover the top of the terrine with the plastic wrap overhang.
  • Refrigerate for at least four hours until set.
  • Unmold the terrine------------------------.
  • Unfold the plastic wrap from the top of the chilled terrine, and use it to lift the terrine out of the loaf pan.
  • Invert the terrine onto a rack set on top of a cookie sheet.
  • Remove the plastic wrap from the terrine.
  • Glaze the terrine------------------.
  • Melt the chocolate and butter.
  • Whisk in the corn syrup.
  • Remove the melted chocolate from the double boiler and let cool for about 5 told minutes so it can thicken slightly.
  • Pour the glaze over the terrine, spreading it evenly over the entire terrine using an offset metal cake spatula.
  • Refrigerate until set, about 15 minutes.
  • To serve--------------------.
  • Slice the terrine with a hot, dry knife into 9 even slices, and then again in half making a total of 18 pieces.
  • Place 3 pieces of terrine on each dessert plate.
  • Sprinkle with toasted peanuts over the top and sides of the terrine.
  • Garnish with sweetened whipped cream and chocolate curls.