White Chocolate Mint Terrine With Dark Chocolate Sauce
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
For terrine: Line 9x5x2 1/2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches
2
Place in freezer
3
Whisk first 3 ingredients in large metal bowl
4
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160°F, about 4 minutes
5
Remove bowl from over water
6
Add white chocolate; whisk until melted and smooth
7
Mix in peppermint extract
8
Whisk until cool and thick, about 3 minutes
9
Using electric mixer, beat cream in another large bowl until stiff peaks form
10
Fold cream into white chocolate mixture
11
Spoon mixture into prepared pan; smooth top
12
Cover and freeze overnight
13
For terrine: Line 9x5x2 1/2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches
14
Place in freezer
15
Whisk first 3 ingredients in large metal bowl
16
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160°F, about 4 minutes
17
Remove bowl from over water
18
Add white chocolate; whisk until melted and smooth
19
Mix in peppermint extract
20
Whisk until cool and thick, about 3 minutes
21
Using electric mixer, beat cream in another large bowl until stiff peaks form
22
Fold cream into white chocolate mixture
23
Spoon mixture into prepared pan; smooth top
24
Cover and freeze overnight
25
For sauce: Combine first 3 ingredients in heavy medium saucepan
26
Stir over medium heat until butter melts
27
Add both chocolates and whisk until smooth
28
Mix in 3 tablespoons water
29
Remove from heat; cool slightly
30
(Terrine and sauce can be made 1 week ahead
31
Keep terrine frozen
32
Cover and refrigerate sauce
33
Before serving, stir sauce over low heat just until warm
34
) Turn frozen terrine out onto platter
35
Peel off plastic
36
Cut terrine into 3/4-inch-thick slices
37
Place 1 slice on each plate
38
Drizzle sauce over
39
Garnish with mint
40
For sauce: Combine first 3 ingredients in heavy medium saucepan
41
Stir over medium heat until butter melts
42
Add both chocolates and whisk until smooth
43
Mix in 3 tablespoons water
44
Remove from heat; cool slightly
45
(Terrine and sauce can be made 1 week ahead
46
Keep terrine frozen
47
Cover and refrigerate sauce
48
Before serving, stir sauce over low heat just until warm
49
) Turn frozen terrine out onto platter
50
Peel off plastic
51
Cut terrine into 3/4-inch-thick slices
52
Place 1 slice on each plate
53
Drizzle sauce over
54
Garnish with mint