Yield: 16 Servings
|3 cups||Heavy or whipping cream|
|7 ounces||Good quality bittersweet chocolate, 1-in pieces|
|6 ounces||Good-quality milk chocolate, 1-inch pieces|
|4 ounces||Good-quality white chocolate, 1-inch pieces|
|½ \N||Vanilla bean|
|2 cups||Chocolate Fudge Sauce|
Calories per serving: Number of Servings: 16 Fat grams per serving:
: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS +++*
1. Heat the cream almost to a simmer in a heavy medium-size saucepan.
Remove the cream from the bowl, and divide it among three mixing bowls in these amounts: 1-¼ c, 1 c., ¾ c.
2. Stir the bittersweet chocolate into the 1-¾ c. cream, whisking until smooth. Stir the milk chocolate into the 1 c. cream, whisking until smooth. Stir the white chocolate into the ¾ c. cream, and add the seeds from the vanilla bean; stir until smooth. Cover the three bowls loosely and refrigerate until the mixtures are thick but still pourable, 3 hours.
3. Line a 8-½ x 4-½ in. loaf pan with aluminum foil. Leave some foil above the edge of the pain.
4. 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.
5. Repeat the beating process with the milk chocolate mixture and spread it over the white chocolate mixture in the loaf pan. Smooth the top, and freeze for 5 minutes.
6. 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.
7. Lift up the foil to unmold the terrine. Remove the foil and cut the terrine into ½-in. thick slices. Spoon a pool of chocolate sauce onto each plate, and arrange a slice on top. Let stand 5 minutes before serving.
Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins