Three Layered Chocolate Terrine

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READY IN: 2hrs
SERVES: 10-12
YIELD: 1 Terrine
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop the chocolate into small pieces and place in three seperate bowls.
  • Heat the cream to boiling point and pour 1 1/4 cups over the semisweet dark chocolate.
  • Pour 1 cup over the milk chocolate.
  • And 3/4 cup over the white chocolate.
  • Whisk each chocolate until smooth.
  • Cover each bowl with plastice 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 wra 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.
  • Pour into the prepared pan, cover with plastic wrap and freeze for 5 minutes.
  • Remove the plastice wrap and repeat with the other chocolates.
  • Cover the pan wit 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, and cut and enjoy.
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