White Chocolate Mint Terrine With Dark Chocolate Sauce

"Perfect for an elegant dinner party, this sophisticated dessert is a snap to make. From Bon Appetit."
 
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Ready In:
35mins
Ingredients:
12
Serves:
12
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ingredients

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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

  1. 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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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> 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.
 
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