Triple chocolate terrine with raspberry coulis
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | ounce | Dark chocolate |
| ¼ | cup | Strong coffee |
| 1 | Egg yolk; beaten | |
| 3½ | Floz cream; lightly whipped | |
| 3½ | ounce | Milk chocolate |
| 1 | dash | Rum |
| 3½ | Floz cream; lightly whipped | |
| 3½ | ounce | White chocolate |
| 1 | Floz water | |
| ½ | Sachet gelatine | |
| 3½ | Floz whipped cream | |
| 2 | ounces | Raspberries |
| ½ | tablespoon | Icing sugar |
| Water | ||
Directions
DARK CHOCOLATE MOUSSE
MILK CHOCOLATE MOUSSE
WHITE CHOCOLATE MOUSSE
RASPBERRY COULIS
Dark chocolate mousse: Melt the chocolate, stir in the beaten egg yolks but do not over mix. Add the cream slowly.
Milk chocolate mousse: Melt the chocolate and add a dash of rum. Mix in the lightly whipped cream.
White chocolate mousse: Melt the chocolate. Heat the water, sprinkle some gelatine crystals into it and mix with a fork. If the crystals don't all dissolve, heat the gelatine mix very gently and cool a little before adding to the melted chocolate. Fold in the whipped cream.
Line a mould with clingfilm, pour in the milk chocolate mousse and mix, then set in the fridge. Repeat with white chocolate mousse and then the dark chocolate mousse. Slice and cut out heart shapes.
For the raspberry coulis, simmer the raspberries together with the icing sugar and a little water for five minutes. Push through a nylon sieve , discard the pips and allow to cool. Use the puree as the coulis.
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Carlton Food Network
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