FROZEN PEANUT BUTTER AND CHOCOLATE TERRINE
This terrine can be made ahead of time and stored in the freezer. When served, it cuts easily, revealing the lovely layers of banana, peanut butter and chocolate. -Jennifer Jackson, Keller, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 9x5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies., In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among 3 bowls., To 1 portion of cheese mixture, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To second portion, stir in melted chocolate and cocoa; add to loaf pan. Sprinkle with remaining cookies. To third portion, stir in peanut butter. Spread over top., Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.
Nutrition Facts : Calories 568 calories, Fat 39g fat (18g saturated fat), Cholesterol 47mg cholesterol, Sodium 190mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 3g fiber), Protein 10g protein.
CHOCOLATE TERRINE
Steps:
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, fitted into a saucepan, covering but not touching barely simmering water, melt chocolate and butter.
- Add the coffee and sugar and continue to whisk to dissolve the sugar. Continue cooking until very hot approximately 120 degrees F.
- Remove from the heat and whisk in the eggs. Pour into foil-lined loaf pan and bake in a water bath for 40 minutes.
- Let cool, then chill overnight. Turn out the next day and serve in slices.
CHOCOLATE PEANUT BUTTER TERRINE
Make and share this Chocolate Peanut Butter Terrine recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make the chocolate peanut butter mousse--------------------.
- Lightly grease the bottom and sides of a 9 1/4-by-5 1/4-by-2 3/4-inch metal loaf pan.
- Line the pan with plastic wrap so that the plastic extends about 2 inches beyond the rim of the pan.
- Place the pan in the freezer.
- Fill a medium saucepan one-third of the way with water and bring to a simmer.
- Place the chocolate, butter and peanut butter in a medium metal bowl over the simmering water and melt.
- When melted, set the chocolate mixture aside, keeping it warm.
- In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment, beat the egg yolks at medium speed until wellblended.
- While continuing to beat, add 2 tablespoons of the sugar in a steady stream.
- Remove the bowl from the mixer stand and place over a pot of hot water.
- (The bottom of the bowl must touch the water.) Cook over medium-high heat, whisking constantly until the mixture is thick and tripled in volume, and registers 140 degrees F for 3 to 5 minutes on an instant read thermometer.
- Remove the bowl from the heat and whisk the mixture until it is room temperature.
- Using a large rubber spatula, gently fold in the reserved chocolate mixture.
- In a chilled stainless steel medium bowl, using a hand-held electric mixer set at medium-high speed, whip the cream and 2 tablespoons of the sugar until soft peaks begin to form.
- Using the rubber spatula, gently fold the whipped cream into the chocolate mixture.
- Carefully scrape the mousse/terrine mixture into the prepared terrine pan.
- Smooth the top with the rubber spatula.
- Tap the pan on the counter to eliminate any air bubbles.
- Cover the top of the terrine with the plastic wrap overhang.
- Refrigerate for at least four hours until set.
- Unmold the terrine------------------------.
- Unfold the plastic wrap from the top of the chilled terrine, and use it to lift the terrine out of the loaf pan.
- Invert the terrine onto a rack set on top of a cookie sheet.
- Remove the plastic wrap from the terrine.
- Glaze the terrine------------------.
- Melt the chocolate and butter.
- Whisk in the corn syrup.
- Remove the melted chocolate from the double boiler and let cool for about 5 told minutes so it can thicken slightly.
- Pour the glaze over the terrine, spreading it evenly over the entire terrine using an offset metal cake spatula.
- Refrigerate until set, about 15 minutes.
- To serve--------------------.
- Slice the terrine with a hot, dry knife into 9 even slices, and then again in half making a total of 18 pieces.
- Place 3 pieces of terrine on each dessert plate.
- Sprinkle with toasted peanuts over the top and sides of the terrine.
- Garnish with sweetened whipped cream and chocolate curls.
Nutrition Facts : Calories 576, Fat 54, SaturatedFat 29.7, Cholesterol 280.8, Sodium 112.2, Carbohydrate 19.5, Fiber 1, Sugar 12, Protein 7.4
CHOCOLATE PEANUT TORTE
A crust of vanilla wafer crumbs and crushed peanuts provides this cool and creamy dessert with an extra tasty base. It's almost guaranteed that I'll bring home an empty pan when I take it to a potluck. -Ardyce Piehl, Wisconsin Dells, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the wafer crumbs, butter and 2/3 cup peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool. , In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Fold in 2 cups of whipped topping. Spread over crust. , In a another large bowl, beat milk and pudding mixes on low for 2 minutes. Carefully spread over cream cheese layer. Cover and refrigerate for 4-6 hours. , Just before serving, carefully spread remaining topping over the pudding layer. Sprinkle with grated chocolate and the remaining peanuts.
Nutrition Facts : Calories 314 calories, Fat 20g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 263mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
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