White Chocolate Terrine Recipes

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.

Steps:

• Make terrine:
• Coat 7 1/2 x 3 3/4 x 2-inch (3 cup) loaf pan with nonstick vegetable oil spray. Line with 3x12-inch strip of waxed paper, pressing gently to fit and overlapping ends of pan.
• Warm 1/3 of chocolate with cream in heavy small saucepan over low heat, stirring constantly with rubber spatula until melted and smooth. Add remaining chocolate in 2 batches, allowing second batch to melt completely before adding last third. Remove from heat occasionally to avoid overheating chocolate. Add 3 tablespoons butter and 1 tablespoon framboise. Stir until butter is just melted. Repeat with remaining butter and framboise. Remove from heat; let stand in warm area while assembling terrine layers.
• Pour 2/3 cup chocolate mixture into prepared pan and freeze until set but not hard, about 15 minutes. Choose medium-size berries and arrange upside down in 9 crosswise rows of 3 berries each, spacing evenly and leaving border around edge of pan. Press gently into chocolate. Gently pour 1 cup chocolate mixture over berries in even layer. Freeze until set but not hard, about 20 minutes. Repeat layering with more berries to form second layer. Press gently into chocolate. Gently pour remaining chocolate mixture over. Smooth to form even layer. Refrigerate until firm. Cover and chill overnight. Reserve remaining berries for garnish. (Can be prepared 2 days ahead.)
• Make sauce:
• Combine raspberries with syrup and pear in heavy small saucepan. Stir to coat pear with syrup. Bring to simmer. Simmer until pear softens, about 10 minutes. Puree in blender until smooth. Strain puree through fine sieve. (Can be prepared 2 days ahead. Cover tightly and refrigerate.)
• Run small sharp warm knife around top edge of terrine. If necessary dip bottom of terrine into warm water about 5 seconds. Using waxed paper as aid, gently unmold onto small cutting board. Peel off waxed paper. Use spatula to smooth surface if necessary.
• Heat long thin knife under warm water. Dry knife and slice terrine into 1/8-inch-thick slices, cleaning and warming knife as necessary. Place 2 to 3 slices in center of each plate. Garnish one side of plate with reserved fresh berries and mint leaves. (Can be prepared 2 hours ahead. Cover; chill.)
• Just before serving, mix framboise into sauce. Spoon 2 to 3 tablespoons sauce opposite berries. Let stand at room temperature 10 minutes.

Steps:

• For terrine: Line 9x5x2 1/2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches. Place in freezer. Whisk first 3 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160°F, about 4 minutes. Remove bowl from over water. Add white chocolate; whisk until melted and smooth. Mix in peppermint extract. Whisk until cool and thick, about 3 minutes.
• Using electric mixer, beat cream in another large bowl until stiff peaks form. Fold cream into white chocolate mixture. Spoon mixture into prepared pan; smooth top. Cover and freeze overnight.
• For sauce: Combine first 3 ingredients in heavy medium saucepan. Stir over medium heat until butter melts. Add both chocolates and whisk until smooth. Mix in 3 tablespoons water. Remove from heat; cool slightly. (Terrine and sauce can be made 1 week ahead. Keep terrine frozen. Cover and refrigerate sauce. Before serving, stir sauce over low heat just until warm.)
• Turn frozen terrine out onto platter. Peel off plastic. Cut terrine into 3/4-inch-thick slices. Place 1 slice on each plate. Drizzle sauce over. Garnish with mint.

Steps:

• Allow the cioccolato scuro gelato to "warm" up a bit at room temperature for about 15 minutes. You can use a kitchen mixer to soften your gelato, but make sure that you place the mixer bowl and paddle in the freezer for at least 15 minutes beforehand. Mix the gelato in a chilled bowl until soft but not melting.
• Take your clean, dry terrine and rub a tiny bit of oil over the entire interior surface using a clean paper towel. Make sure you get into the corners.
• Line the terrine using a large piece of plastic wrap, leaving at least 6 inches of wrap over the sides. Push into the corners and smooth the wrinkles using a clean dry paper towel. Place the terrine in the freezer for 15 minutes to chill.
• Remove the chilled terrine and working quickly, spoon the cioccolato scuro gelato into the bottom, filling it by one-third. Push the gelato down firmly into the corners using a small offset spatula. Level the surface, and then freeze for 1 hour.
• Repeat the process with the white chocolate gelato, freezing for 1 hour, and then repeat with the bacio gelato, freezing for 1 more hour, making sure each layer is firm before adding the next.
• After leveling the top, pour the chopped caramelized hazelnuts onto the surface. Take the plastic edges and cover the surface, pressing the nuts into the gelato. Freeze overnight.
• To serve, remove the terrine from the freezer and let stand for about 8 minutes. Using the plastic wrap, slowly lift the gelato out of the terrine. Unwrap the plastic and invert onto a serving tray. You can tip the terrine on its side to view the nuts.
• Run your knife under very hot water, wipe dry and slice the terrine. Do this before each slice. Serve it in slices, sandwiched between rectangular homemade sugar cookies or simply with some warm chocolate sauce.

Steps:

• Since the flavor of these layers depends entirely on the chocolate, please use the best brand you can afford- I like Callebaut, but you can also use Lindt, Tobler, Valrhona or Ghiardelli.
• Using a standard loaf pan, line it with plastic wrap so that the plastic extends beyond the sides of the pan by at least 3 inches on each side.
• For the dark chocolate layer: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
• Stir until smooth.
• Whisk in the yolk and mix well.
• Set aside.
• Whip the whites and cream of tartar until soft peaks form.
• Sprinkle in the sugar, beating on high until stiff, but not dry.
• Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
• Beat the cream until it holds it shape (not stiff) then scrape on top of the whites.
• Fold everything together gently until no streaks of white appear.
• Turn the mousse into your prepared mold, spreading until it is an even layer.
• Place in the freezer.
• Make the milk chocolate layer: melt the chocolate and coffee in the microwave on 30% (low) power for about 2 minutes.
• Stir until smooth and completely melted.
• (Milk chocolate burns very easily. Do not attempt to melt it at a higher temperature.) Set aside to cool slightly.
• Whip the cream until soft peaks form- not too stiff.
• Fold very carefully into the milk chocolate- it will seem very soft.
• Scrape on top of the dark chocolate layer, smoothing to an even layer.
• Put in the freezer.
• Make the white chocolate layer: place the chocolate and 2 tbl.
• water in a heatproof bowl.
• Microwave on low (30% power) for about 2 minutes.
• Stir until very smooth and completely melted.
• Let cool slightly.
• Whip the cream until soft peaks form- not too stiff.
• Fold very carefully into the chocolate- it, too, will seem very soft.
• Scrape on top of the milk chocolate layer, smoothing to an even layer.
• Now- gently, gently tap the pan a couple of times on the counter to allow all the layers to settle against one another.
• Carefully wrap the excess plastic up over the mousse.
• Put the entire thing in the freezer for at least 4 hours, preferably overnight.
• It also freezes well for a month prior to serving.
• To serve: Take the pan from the freezer, and set in a pan of hot water for 10 seconds.
• Carefully unwrap the plastic from the top, then unmold onto a cutting board, pulling on the plastic wrap to help release it.
• Peel the plastic from the mousse and discard.
• Slice the mousse into 8 slices (this is done more easily with a knife you run under hot water then wipe dry quickly and cut while the knife is still warm) and carefully arrange on individual plates.
• Serve immediately.
• Serving suggestions: raspberry sauce and a few berries and a sprig of mint, or be really decadent and serve it with a drizzle of hot fudge sauce and a sprig of mint or both.

Steps:

• For terrine: Line 9x5x2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches. Place in freezer.
• Whisk first 3 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160F, about 4 minutes. Remove bowl from water. Add white chocolate; whisk until melted and smooth. Mix in peppermint extract. Whisk until cool and thick, about 3 minutes.
• Using electric mixer, beat cream in another large bowl until stiff peaks form. Fold cream into white chocolate mixture. Spoon mixture into prepared pan; smooth top. Cover and freeze overnight.
• For sauce: Combine first 3 ingredients in medium saucepan. Stir over medium heat until butter melts. Add chocolate and whisk until smooth. Mix in 3 tblsps water. Remove from heat; cool slightly.
• Turn frozen terrine out onto platter. Peel off plastic. Cut terrine into ¾-inch-thick slices. Place 1 slice on each plate. Drizzle sauce over. Garnish with mint.