Dark choc terrine two sauces 1

12 servings

Ingredients

Quantity Ingredient
18 ounces BITTERSWEET CHOCOLATE, SUCH AS CALLEBAUT, COARSELY CHOPPED
1 cup MILK
2 tablespoons GRANULATED SUGAR
8 ounces SEMISWEET CHOCOLATE, FINELY CHOPPED
¾ cup PLUS 2 TB HEAVY CREAM
6 ounces MILK CHOCOLATE, FINELY CHOPPED
6 ounces BITTERSWEET CHOCOLATE, FINELY CHOPPED
⅔ cup HEAVY CREAM
dash SALT
2 tablespoons VEGETABLE OIL
1 tablespoon DARK RUM
1 tablespoon VANILLA EXTRACT
1½ cup HEAVY CREAM
2 tablespoons LIGHT CORN SYRUP
1 teaspoon VANILLA EXTRACT
½ cup HALF-AND-HALF
1 teaspoon VANILLA EXTRACT
2 tablespoons LIGHT CORN SYRUP
2 teaspoons VANILLA EXTRACT

Directions

DARK CHOCOLATE MOUSSE

CHOCOLATE GLAZE

MILK CHOCOLATE SAUCE

DARK CHOCOLATE SAUCE

Make the dark chocolate mousse: Lightly grease the bottom and sides of a 9¼-by-5 ¼-by-2 ¾-inch

metal loaf pan. Line the pan with plastic wrap so that the plastic extends about 1 inch beyond the rim of the pan.

Place the chocolate in a food processor fitted with the metal chopping

blade. Process for 30 to 45 seconds, until finely chopped.

In a small saucepan, combine the milk, sugar and salt. Cook over medium

heat, stirring with a wooden spoon, until the sugar dissolves and the

mixture comes to a gentle boil. With the motor of the food processor

running, pour the hot milk mixture through the feed tube. Process for 15

to 25 seconds, until the chocolate is completely melted. Scrape down the

sides of the work bowl. Add the oil, rum and vanilla and process for 15

to 25 seconds, until the mixture is smooth and creamy. Scrape the chocolate mixture into a large bowl. Let the chocolate mixture stand for

a few minutes, until tepid.

In the chilled 4 ½-quart bowl of a heavy-duty electric mixer, using

the wire whip attachment, whip the cream at medium-high speed until soft

mounds barely start to form and the cream is still pourable. Do not

overwhip the cream.

Using a large rubber spatula, gently fold one-third of the whipped cream

into the tepid chocolate mixture to lighten it. Fold in the remaining

whipped cream. Do not overfold the mousse, or it will become grainy.

Scrape the chocolate mousse into the prepared loaf pan and smooth the

top with the rubber spatula. Wrap the loaf pan in plastic wrap and aluminum foil. Freeze the terrine for at least 6 hours or overnight,

until firm. (The terrine can be prepared ahead to this point and kept

frozen for up to 1 month.)

Continued.......

Submitted By CHARLENE DEERING On 03-13-95

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