Chocolate Mint Terrine

* Exported from MasterCook II *

Chocolate Mint Terrine

Recipe By : Godiva's Home Page
Serving Size : 10 Preparation Time :1:30
Categories : Chocolate Desserts And Sweets

Amount Measure Ingredient -- Preparation Method
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Ganache Coating:
6 Ounces Bittersweet Chocolate -- finely chopped
1/2 Cup Heavy Cream
1/4 Cup White Creme De Menthe
Dark Chocolate Mousse:
8 Ounces Bittersweet Chocolate
2 Tablespoons Unsalted Butter
1 Cup Heavy Cream
2 Large Eggs
3 Tablespoons Water -- divided
Pinch Salt
1/3 Cup Granulated Sugar
1 Teaspoon Unflavored Powdered Gelatin
Mint Mousse:
3/4 Cup Heavy Cream
1 Large Egg
1 Large Egg Yolk
Pinch Salt
1/3 Cup Granulated Sugar
1/4 Cup White Creme De Menthe
2 Teaspoons Unflavored Powdered Gelatin
2 Tablespoons Water
Garnish:
Mint Leaves

Make the ganache coating:
Place a 8 1/2-by-4 1/2-by-2 3/4-inch non-stick metal loaf pan in the freezer
while preparing the ganache coating.
Place the chocolate in a medium bowl. In a small saucepan, set over medium
heat, bring the cream to a gentle boil. Pour the hot cream over the
chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently
whisk until smooth. Stir in the creme de menthe.
Remove the pan from the freezer. Pour half of the ganache into the pan.
Quickly begin rotating the pan slowly, allowing the ganache to coat the
inside of the pan evenly over the bottom and sides. Allow any excess ganache
to drip back into the bowl. Return the pan to the freezer for 5 minutes.
Remove the pan from the freezer and, using a small metal spatula, spread
additional ganache over the sides of the pan only. Return the pan to the
freezer. Cover the remaining ganache with plastic wrap and reserve at room
temperature for glazing the terrine.
Make the dark chocolate mousse: Melt the chocolate with the butter. Set
aside to cool.
In a chilled, large bowl, using a hand-held electric mixer set at
medium-high speed, whip the cream until soft mounds start to form.
Refrigerate until needed.
In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment,
beat the eggs, 1 tablespoon of the water, and salt at medium speed until
blended. While continuing to beat, add 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 for 3 to 5 minutes, or until the granules of sugar have dissolved
and the egg mixture has reached 140 degrees F on an instant-read thermometer.
Return the bowl to the mixer stand and beat at medium-high speed until the
mixture is thick and pale yellow, about 8 minutes.
Place the remaining 2 tablespoons of water in a small heatproof cup.
Sprinkle the gelatin over the water and let it stand for 5 minutes to soften
the gelatin.
Place the cup with the softened gelatin in a saucepan with enough water to
come halfway up the side of the cup. Heat the gelatin mixture over hot, not
simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until
the gelatin granules dissolve completely and the mixture is clear. Remove the
pan from the heat. Leave the cup containing the gelatin mixture in the hot
water to keep the gelatin warm until ready to use.
Remove the egg mixture from the mixer stand and, using a large whisk,
quickly whisk the gelatin in by hand. Using a large rubber spatula, gently
fold one-third of the whipped cream into the egg mixture to lighten it. Fold
in the remaining whipped cream.
Remove the loaf pan from the freezer. Pour one-third of the chocolate mousse
into the pan and, using a small offset metal spatula, spread the mousse in an
even layer. Return the loaf pan to the freezer. Set the remaining chocolate
mousse aside in a cool place, but do not refrigerate.
Make the mint mousse:
In a chilled, large bowl, using a hand-held electric mixer set at
medium-high speed, whip the cream until soft mounds start to form.
Refrigerate until needed.
In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment,
beat the egg, yolk, and salt at medium speed until blended. While continuing
to beat, add the sugar in a steady stream. Beat in the creme de menthe.
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 for 3 to 5 minutes, or until the granules of sugar have
dissolved and the yolk mixture has reached 140 degrees F on an instant-read
thermometer. Return the bowl to the mixer stand and beat at medium-high speed
until the mixture is thick and pale yellow, about 8 minutes.
Place the 2 tablespoons water in a small cup. Sprinkle the gelatin over the
water and let it stand for 5 minutes to soften the gelatin.
Place the cup with the softened gelatin in a saucepan with enough water to
come halfway up the side of the cup. Heat the gelatin mixture over hot, not
simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until
the gelatin granules dissolve completely and the mixture is clear. Remove the
pan from the heat. Leave the cup containing the gelatin mixture in the hot
water to keep the gelatin warm until ready to use.
Remove the egg mixture from the mixer stand and, using a large whisk,
gradually whisk the gelatin in by hand. Using a large rubber spatula, gently
fold one-third of the whipped cream into the egg mixture to lighten it. Fold
in the remaining whipped cream.
Assemble the terrine:
Remove the loaf pan from the freezer. Pour half of the mint mousse over the
layer of chilled chocolate mousse and spread it level with a small offset
metal spatula. Place the pan in the freezer for 5 minutes.
Remove the pan from the freezer. Pour a thin layer of chocolate mousse over
the mint mousse layer and gently spread it in an even layer. Return the pan
to the freezer for 5 minutes. Pour the remaining mint mousse over the
chocolate layer and spread evenly. Return the pan to the freezer for 10
minutes. Remove the pan from the freezer and pour enough of the remaining
chocolate mousse over the mint mousse layer to fill the pan to the same level
as the ganache coating. Refrigerate the remaining chocolate mousse, reserving
it for garnish. Cover the pan with plastic wrap and place it in the freezer
for 1 hour. Refrigerate the terrine until ready to unmold.
Unmold and garnish the terrine:
Cut an 8 1/2-by-4 1/2-inch piece of stiff cardboard and cover with aluminum
foil. Cut a piece of parchment or waxed paper to fit the surface of the
exposed filling. Press the paper onto the filling to adhere. Dip the pan up
to the top rim in very hot water for 20 seconds. Remove the pan from the
water and immediately wipe dry. Place the foil-covered piece of cardboard
over the pan and carefully invert the pan. Gently remove the pan from the
terrine and smooth the sides and top with a small metal spatula. Place the
terrine in the freezer while preparing the glaze.
Place the bowl containing the reserved ganache over a pot of hot water. Cook
over medium heat, stirring the ganache with a wooden spoon, just until the
ganache is fluid.
Place the terrine on a wire rack set over a baking sheet. Pour the ganache
over the terrine, covering it completely. Refrigerate the terrine on the wire
rack for 5 to 10 minutes, until the glaze is set.
Fill a pastry bag fitted with a star tip (such as Ateco #5) with the
reserved chocolate mousse. Pipe a row of rosettes down the length of the top
of the terrine and around its base. Garnish with mint leaves. Refrigerate the
terrine until ready to serve.

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