Dark choc terrine two sauces 2

12 servings

Ingredients

Quantity Ingredient
- Judith Sutton

Directions

Continued:

Unmold the chocolate terrine:

Cover a 9½-by-5-inch cardboard rectangle with aluminum foil.

Remove

the terrine from the freezer and unwrap the pan. Dip the loaf pan into

very hot water for 2 to 3 seconds. Wipe the sides of the pan dry.

Put

the foil-covered rectangle on top of the chocolate terrine.

Invert the

loaf pan onto the cardboard rectangle and lift off the pan.

Freeze the

still-wrapped terrine while you prepare the glaze.

Make the chocolate glaze:

Place the chocolate in a medium bowl. In a small sauce pan, heat the

cream and corn syrup over medium heat until the mixture comes to a boil.

Pour the hot cream mixture over the chocolate. Let stand for 30 seconds

to melt the chocolate. Gently whisk until smooth. Stir in the vanilla.

Let cool to tepid.

Remove the plastic wrap from the chilled chocolate terrine. Place the

terrine on a wire rack set on a baking sheet. Spoon the tepid chocolate

glaze over the terrine, coating it completely. Let the glaze set for 2

to 3 minutes, then return the terrine to the freezer for at least 1

hour.

Make the milk chocolate sauce:

Put the chocolate in a medium bowl. In a small saucepan, over medium

heat, bring the half-and-half to a gentle boil. Pour the half-and-half

over the chocolate. Let stand for 30 seconds to melt the chocolate.

Gently whisk until smooth. Stir in the vanilla. Let cool to room temperature. (The sauce can be prepared up to 2 days ahead and kept

refrigerated. Rewarm in the top of a double boiler over hot, not simmering, water -- or in a microwave on MEDIUM [50%] power.) Make the dark chocolate sauce:

Place the chocolate in a medium bowl. In a small saucepan, heat the

cream and corn syrup over medium heat until the mixture comes to a boil.

Pour the hot cream mixture over the chocolate . Let stand for 30 seconds

to melt the chocolate. Gently whisk until smooth. Stir in the vanilla.

The sauce should be served slightly warm or at room temperature.

(The

sauce can be prepared up to 2 days ahead and kept refrigerated.

Rewarm

in the top of a double boiler over hot, not simmering, water -- or in a

microwave on MEDIUM [50%] power.) Thirty minutes before serving time, transfer the chocolate terrine to

the refrigerator.

To serve, spoon some of the dark chocolate sauce over half of each dessert plate. Spoon some of the milk chocolate sauce over the other

half of each plate. With a sharp thin-bladed knife, cut the terrine into

12 slices, wiping the blade clean between each slice. Lay the slices on

the dessert plates.

Submitted By CHARLENE DEERING On 03-13-95

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