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Triple Chocolate Terrine

Author/Submitted by: The New Basics Cookbook
Servings: 16
Categories: Chocolate / Desserts

3  cups  whipping cream
7  ounces  bittersweet chocolate, broken in pieces
6  ounces  milk chocolate, broken in pieces
4  ounces  white chocolate, broken in pieces
1/2    vanilla beans
2  cups  Chocolate Fudge Sauce

Heat the cream almost to a simmer in a heavy medium-size saucepan. Remove the cream from the heat, and divide it among three mixing bowls in these amounts, 1 1/4 cups, 1 cup, 3/4 cup. Stir the bittersweet chocolate into the 1 1/4 cups cream, whisking until smooth. Stir the milk chocolate into the 1 cup cream, whisking until smooth. Stir the white chocolate into the 3/4 cup cream, and add the seeds from the vanilla ean; stir until smooth. Cover the three bowls loosely, and refrigerate until the mixtures are thick but still pourble, 3 hours. Line an 8 1/2 x 4 1/2 inch loaf pan with aluminum foil. Leave some foil above the edge of the pan. Transfer the white chocolate mixture to a mixer bowl, and beat until it forms soft peaks-be careful not to overbeat it. Beat the last two or three strokes by hand; the mixture should be thick and firm. Scrape it into the prepared pan, smooth the top and chill it in the freezer for 5 minutes. Repeat again with the bittersweet chocolate. Spread it over the milk chocolate mixture, smooth the top and cover with plastic wrap. Refrigerate until firm, 3 hours. Lift up the foil to unold the terrine. Remove the foil and cut the therrine into 1/2 inch thick slices. Spoon a pool of chocolate sauce onto each plate, and arrange a slice on top. Let it stand for 5 minutes before serving.

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