Dark and White Chocolate Terrine with Raspberry Sauce

Instructions

1. Line an oiled 15“ loaf pan with plastic wrap or 2 smaller 8" loaf pans.
2. Dark chocolate mousse layer: Melt chocolate and butter and stir until smooth. combined well.
3. Separate eggs, reserving 2 whites for chocolate mousse and other whites for white chocolate mousse. Beat yolks with ¼ cup sugar until it forms a ribbon.
4. Whisk in melted and slightly cooled chocolate mixture until well combined. Place chocolate mousse mixture in a large bowl.
5. Beat cream until it holds a soft peak and fold gently into chocolate. Beat egg whites with 1 TBSP sugar until it holds soft peaks. Fold whites into chocolate and cream mixture.
6. Pour half of the mousse carefully into prepared pan or pans. Place in freezer until hardened. Reserve the other half, remainder of the mousse, until after you layer white chocolate mousse. Place the bowl with the mousse until needed.
7. For Italian meringue :Place sugar, cream of tartar and water in a saucepan. Cook over medium heat until sugar is dissolved and mixture comes to a boil. Increase heat to high and boil without stirring until syrup reaches soft boil stage 234-240 degrees.
8. Beat egg whites with salt until they form soft peaks. While beating, pour hot syrup into whites. When all syrup is added, beat at high speed for 3 minutes until very thick. Congratulations, you just made Italian meringue! Add chopped white chocolate and fold in.
9. Next make the whipped cream. Add kirsch or almond extract to cream and whip to soft peaks. Fold cream into cooled meringue mixture. The white chocolate mousse layer will be crunchy with small bits of white chocolate. That is how you want it. Using a spatula, spread this mixture over first frozen layer of chocolate mousse. Place the pans in the freezer again until white chocolate layer hardens.
10. Remove bowl with remaining dark chocolate mousse from the fridge. Allow it to soften. When white chocolate layer is firm, pour the remainder of the dark chocolate mousse into the pan as the third layer and spread gently with a spatula.
11. The final layer is the ganache which will form a thick sturdy base for the terrine. Chocolate ganache layer:Melt chocolate and cream in heavy bottomed pot. When completely smooth and melted, slowly whisk in 2 oz of butter. Allow to cool. When last chocolate mousse layer is firm, spread cooled ganache evenly on top of the terrine. Return to freezer to harden.
12. When ready to serve, unmold the terrine by using the plastic wrap to gently pull terrine from the loaf pan. Wrap in plastic wrap and return to freezer until ready to serve. To serve, slice the frozen terrine about ½” - 3/4" thick. Place raspberry sauce or your favorite tart mixed fruit sauce on the plate and place a slice of terrine on top. Garnish with a sprig of fresh mint and/or fresh fruit and serve immediately.

• Servings : 14-16 servings
• Ready in : 120 Minutes
• Recipe Type : All Recipes, Sweets