Yield: 12 To 14
|3 larges||Mangos; peeled, pitted and cut into pieces|
|3 tablespoons||Freshly squeezed lime juice|
|1 pinch||Cayenne pepper|
|\N \N||BITTERSWEET CHOCOLATE GANACHE:|
|21 ounces||Swiss dark chocolate; coarsely chopped|
|1⅓ cup||Heavy cream|
|4 tablespoons||Unsalted butter; softened, cut into 1/2-inch cubes|
|¾ cup||Crushed amaretti cookies|
|8 ounces||Swiss white chocolate; coarsely chopped|
|⅓ cup||Plus 2 tablespoons heavy cream|
|1 tablespoon||Unsalted butter; softened, cut into 1/2-inch cubes|
|½ cup||Roasted chopped pistachios; divided (See Note)|
WHITE CHOCOLATE GANACHE
DIFFICULTY: ** PREPARATION: 1½ hours plus chilling times. Freeze the terrine 6 hours before cutting. Recipe From: Chocolatier Magazine NOTE: To roast pistachios, position a rack in the center of the oven and preheat to 350 degrees F. Spread pistachios in a single layer on a baking sheet and roast 5 to 8 minutes, or until fragrant. Transfer the nuts to another baking sheet and cool completely.
Make the mango sauce:
1.In a food processor fitted with the metal chopping blade, process the mangos 20 to 30 seconds, or until pureed. Strain the mangos into a medium saucepan. Add the lime juice. Cook over medium heat until boiling. Remove from the heat. Stir in the brandy and cayenne pepper. Refrigerate until serving.
Make the bittersweet chocolate ganache: 1.Line an 8-by-4-inch loaf pan with plastic wrap leaving a 2-inch overhang.
2.In a food processor fitted with the metal chopping blade, process the dark chocolate for 30 to 35 seconds or until finely chopped.
3.In a small saucepan, over medium heat, bring the cream to a gentle boil.
With the motor of the food processor running, pour the hot cream through the feed tube. Process for 15 to 25 seconds or until the chocolate is melted. With a spatula, scrape down the side of the bowl. Add the butter and brandy. Process until smooth and creamy. Add the crushed cookies.
Process until combined. Scrape the bittersweet chocolate ganache into a large bowl. Reserve 1 cup of the ganache for frosting the outside of the terrine. (Cover with plastic wrap and store at room temperature.) Make the white chocolate ganache: 1.Put the white chocolate in a medium bowl. In a small saucepan, over medium heat, bring the cream to a gentle boil. Pour the hot cream over the white chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Whisk in the butter.
Assemble the terrine:
1.Scrape 1 cup of the bittersweet chocolate ganache into the bottom of the prepared pan. Spread in an even layer. Freeze the loaf pan for 20 minutes or until the ganache is firm. Sprinkle ¼ cup of the pistachios over the top. Gently press them into the chocolate ganache.
2.Scrape ½ of the white chocolate ganache (about ½ cup plus 2 tablespoons) over the bittersweet chocolate ganache layer and pistachios.
Spread in an even layer. Freeze for 20 minutes or until firm.
3.Scrape 1 cup of the bittersweet chocolate ganache over the white chocolate. Freeze until set. Sprinkle the remaining ¼ cup pistachios over it and press into the chocolate.
4.Spread the remaining white chocolate ganache over the pistachios. Freeze until set. Spread the remaining bittersweet chocolate ganache over the white chocolate ganache. Cover the top of the loaf pan and freeze the terrine 6 hours or overnight.
Unmold the terrine:
1.Place a platter over the top of the terrine. Invert the terrine onto the platter. Remove the pan. Carefully peel off the plastic wrap.
2.Using an offset metal cake spatula, frost the top and sides of the terrine with the reserved bittersweet chocolate ganache. (If necessary, gently
continued in part 2