Triple Chocolate Terrine

"This is really very simple, and will impress anyone you serve it to. It tastes incredible, and it can be made up to a month ahead of time. I once served 1000 servings of this, with both raspberry and chocolate sauce, to a dinner party, and my clients were thrilled. The mousse recipes are from one of my pastry-chef heros, Alice Medrich - she's a genius, and these mousses can be used seperately as cake fillings, too."
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  • Since the flavor of these layers depends entirely on the chocolate, please use the best brand you can afford- I like Callebaut, but you can also use Lindt, Tobler, Valrhona or Ghiardelli.
  • Using a standard loaf pan, line it with plastic wrap so that the plastic extends beyond the sides of the pan by at least 3 inches on each side.
  • For the dark chocolate layer: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
  • Stir until smooth.
  • Whisk in the yolk and mix well.
  • Set aside.
  • Whip the whites and cream of tartar until soft peaks form.
  • Sprinkle in the sugar, beating on high until stiff, but not dry.
  • Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
  • Beat the cream until it holds it shape (not stiff) then scrape on top of the whites.
  • Fold everything together gently until no streaks of white appear.
  • Turn the mousse into your prepared mold, spreading until it is an even layer.
  • Place in the freezer.
  • Make the milk chocolate layer: melt the chocolate and coffee in the microwave on 30% (low) power for about 2 minutes.
  • Stir until smooth and completely melted.
  • (Milk chocolate burns very easily. Do not attempt to melt it at a higher temperature.) Set aside to cool slightly.
  • Whip the cream until soft peaks form- not too stiff.
  • Fold very carefully into the milk chocolate- it will seem very soft.
  • Scrape on top of the dark chocolate layer, smoothing to an even layer.
  • Put in the freezer.
  • Make the white chocolate layer: place the chocolate and 2 tbl.
  • water in a heatproof bowl.
  • Microwave on low (30% power) for about 2 minutes.
  • Stir until very smooth and completely melted.
  • Let cool slightly.
  • Whip the cream until soft peaks form- not too stiff.
  • Fold very carefully into the chocolate- it, too, will seem very soft.
  • Scrape on top of the milk chocolate layer, smoothing to an even layer.
  • Now- gently, gently tap the pan a couple of times on the counter to allow all the layers to settle against one another.
  • Carefully wrap the excess plastic up over the mousse.
  • Put the entire thing in the freezer for at least 4 hours, preferably overnight.
  • It also freezes well for a month prior to serving.
  • To serve: Take the pan from the freezer, and set in a pan of hot water for 10 seconds.
  • Carefully unwrap the plastic from the top, then unmold onto a cutting board, pulling on the plastic wrap to help release it.
  • Peel the plastic from the mousse and discard.
  • Slice the mousse into 8 slices (this is done more easily with a knife you run under hot water then wipe dry quickly and cut while the knife is still warm) and carefully arrange on individual plates.
  • Serve immediately.
  • Serving suggestions: raspberry sauce and a few berries and a sprig of mint, or be really decadent and serve it with a drizzle of hot fudge sauce and a sprig of mint or both.

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  1. WONDERFUL!!! I will be making this often! This was easy to make and what I loved about this recipe was that I could make it several days ahead of time. It kept well in the freezer. I served it with raspberry coulis and fresh raspberries. Definitely a big hit. Thanks P4.



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