White Chocolate Mint Terrine With Dark Chocolate Sauce
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
-
Terrine
- 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
-
Sauce
- 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
-
Garnish
- fresh mint leaves
directions
- 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.
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Reviews
-
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!
Tweaks
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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!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.