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Prep Time: 1440 Minutes Cook Time: 480 Minutes |
Ready In: 1920 Minutes Servings: 8 |
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This striking presentation utilizes two different chocolate mousses, one made with semisweet chocolate and the other with white chocolate. To slice the terrine perfectly, use a very sharp, thin knife that has been rinsed in warm water and wiped dry. Slices of the terrine can be served on pools of dark chocolate sauce; count on 3 to 4 tablespoons of sauce per serving. Original Source: Cook's Magazine Ingredients:
8 ounces semisweet chocolate |
4 tablespoons butter |
1/2 cup heavy cream |
1 tablespoon cognac |
12 ounces white chocolate |
6 tablespoons butter |
2/3 cup heavy cream |
1 tablespoon cognac |
1/2 lb semisweet chocolate |
1 cup granulated sugar |
1/3 cup light corn syrup |
3 egg whites |
1/3 cup granulated sugar |
Directions:
1. Butter a 1 1/2-quart terrine mold or loaf pan and line with plastic wrap.
2. For the Dark Chocolate Mousse, cut chocolate and butter into small pieces and combine in a bowl.
3. In a medium saucepan, bring about 2 inches of water to a simmer.
4. Remove pan from heat.
5. Set the bowl of chocolate over the hot water and stir until chocolate has melted.
6. Cool, and then add the cream, 2 tablespoons at a time, stirring well.
7. Stir in the cognac.
8. Cover mixture with plastic and let stand at room temperature until firm and cool, at least 2 hours.
9. Do not refrigerate.
10. For the White Chocolate Mousse, follow the procedure above, substituting white chocolate for the semisweet.
11. For the Chocolate Sauce, cut chocolate into small pieces.
12. In a saucepan, combine sugar, corn syrup, and 1 cup water, and bring to a boil.
13. Remove from heat and stir in chocolate.
14. Let chocolate mixture stand 2 minutes, and then whisk until smooth.
15. Set aside to cool.
16. Recipe can be prepared to this point a day ahead.
17. For the meringue, in a medium saucepan, bring about 2 inches of water to a simmer.
18. Combine egg whites and sugar in the bowl of an electric mixer or in a large bowl.
19. Set bowl over the simmering water and gently whisk until egg whites are warm and sugar is dissolved, about 3 minutes.
20. Remove bowl from simmering water, and using the whisk attachment of mixer, whip until meringue is cool and stiff peaks form, about 7 minutes.
21. Set aside.
22. Beat White Chocolate Mousse on medium speed until lightened in texture and color, about 3 minutes.
23. Repeat with Dark Chocolate Mousse.
24. Immediately fold 1/3 of the meringue into the Dark Chocolate Mousse; 2/3 of the meringue into the White Chocolate Mousse.
25. Spoon the Dark Chocolate Mousse on top of the White Chocolate Mousse in one bowl.
26. Using a spatula, marbleize the mixtures with about 6 turns of the spatula, being careful not to overmix.
27. Gently pour mixture into the mold.
28. Give mold several raps against a towel-covered surface to level the mousse, and then cover with plastic wrap.
29. Refrigerate for 8 hours or up to 2 days.
30. Just before serving: Wrap the mold in a hot, wet cloth.
31. Invert pan onto a cutting board and cut into 1-inch-thick slices with warm, dry knife.
32. Spoon Chocolate Sauce onto dessert plates and gently lay slices on top.
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