Best Chocolate Terrine Recipes

WHITE CHOCOLATE PRALINE ICE CREAM TERRINE WITH BLACKBERRY-RASPBERRY SAUCE

Steps:

• For praline:
• Line rimmed baking sheet with foil. Stir sugar, 1/2 cup water, and cream of tartar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Add nuts; stir with wooden spoon until coated with syrup. Continue to cook until syrup is deep amber color, gently pushing nuts into syrup, about 3 minutes longer. Immediately scrape mixture out onto prepared baking sheet, spreading as thinly as possible with metal spatula. Let praline stand until cool and firm, about 1 hour. Break praline into irregular pieces. Set aside a few pieces for garnish. Coarsely chop remaining praline. (Can be made 3 days ahead. Store airtight at room temperature.)
• For terrine:
• Whisk yolks in bowl to blend. Bring cream, milk, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk cream mixture into yolks; return to saucepan and stir constantly until mixture thickens slightly and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil). Transfer custard to 4-cup measuring cup; cool slightly.
• Place white chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water; stir just until chocolate is melted and smooth. Remove bowl from over water. Gradually whisk warm custard into melted chocolate. Mix in vanilla. Cover and chill custard at least 4 hours and up to 1 day.
• Process custard in ice cream maker. Transfer ice cream to container; cover and freeze at least 6 hours or overnight.
• Line 9x5x3-inch loaf pan with double layer of plastic wrap, leaving 4-inch overhang. Spread 1/3 of ice cream over bottom of prepared loaf pan; sprinkle with half of chopped praline. Spread half of remaining ice cream over; sprinkle with remaining chopped praline. Spread remaining ice cream over. Fold plastic wrap over to cover. Freeze overnight. (Can be made 3 days ahead. Keep frozen.)
• Invert terrine onto platter; remove plastic wrap. Serve terrine with sauce and garnish with reserved praline pieces.

WHITE CHOCOLATE AND STRAWBERRY TERRINE WITH DARK CHOCOLATE SAUCE

Steps:

• Line bottom of 9x5x3-inch loaf pan (with 7-to 8-cup capacity) with aluminum foil, extending foil over shorter ends. Puree strawberries in processor. Transfer 1 1/4 cups puree to small bowl; reserve remaining puree for another use. Stir white chocolate in top of double boiler set over barely simmering water until melted. Remove pan from over water.
• Combine sugar, water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 250°F, tilting pan if necessary to submerge bulb of thermometer and occasionally brushing down sides of pan with wet pastry brush, about 4 minutes.
• Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
• Gradually add boiling syrup to whites, beating until firm peaks form and meringue is cool, about 5 minutes. Fold white chocolate into meringue.
• Beat cream and vanilla in large bowl until medium-firm peaks form; fold into white chocolate mixture. Transfer 4 cups white chocolate mousse to medium bowl. Fold 1 1/4 cups strawberry puree and Grand Marnier into 4 cups mousse.
• Spread half of strawberry mousse in prepared pan. Chill remaining white chocolate mousse and remaining white chocolate mousse and remaining strawberry mousse. Freeze strawberry layer until almost firm , about 15 minutes.
• Spread white chocolate mousse over strawberry layer. Freeze until almost firm, about 25 minutes.
• Spread remaining berry mousse over white chocolate layer. Cover terrine with plastic and freeze overnight. (Can be prepared 4 days ahead. Keep frozen.)
• Uncover terrine. Cut between foil and pan side to loosen terrine. Invert onto platter. Lift off pan and peel off foil. Serve with Dark Chocolate Sauce.
• To make chocolate sauce:
• Combine half and half, sugar, cocoa, butter and espresso powder in heavy small saucepan. Whisk over low heat until sugar dissolves and butter melts. Increase heat to medium and whisk until sauce just begins to simmer. Remove from heat. Mix in vanilla. Cool sauce.

ALMOND ICE CREAM TERRINE WITH CHOCOLATE TRUFFLES AND RASPBERRY SAUCE

Steps:

• Make truffles:
• Bring cream and butter to boil in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in amaretto. Pour into small bowl. Freeze until firm enough to form into balls, about 50 minutes.
• Line baking sheet with foil. Using teaspoon, scoop out level teaspoonfuls of chocolate mixture. Drop onto baking sheet. Freeze until firm, about 20 minutes. Using hands, roll chocolate into balls; return to baking sheet and freeze. (Can be made 1 week ahead. Cover and keep frozen.)
• Make ice cream:
• Combine cream, milk and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add chopped almonds. Cover and let steep 2 hours.
• Pour cream mixture through fine strainer set over bowl; discard solids in strainer. Return cream mixture to same saucepan. Bring to simmer. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Cool slightly. Mix in almond extract. Transfer to bowl and chill custard until cold, at least 3 hours or overnight.
• Line 9x5x3-inch glass loaf dish with plastic wrap, overlapping sides by 2 inches. Process custard in ice cream maker according to manufacturers instructions. Transfer ice cream to prepared dish. Press truffles into ice cream, spacing apart. Cover terrine and freeze until firm, at least 8 hours or overnight.
• Make sauce:
• Puree thawed raspberries in processor. Pour through strainer set over bowl, pressing with back of spoon to extract as much liquid as possible. Discard solids in strainer. Whisk sugar and amaretto into sauce. Cover and chill. (Terrine and sauce can be prepared 2 days ahead. Keep terrine frozen. Keep sauce refrigerated.)
• Turn terrine out onto platter. Peel off plastic. Cut terrine into 3/4-inch-thick slices. Serve with sauce and fresh berries.

WHITE & DARK CHOCOLATE TERRINE

Steps:

• Brush a 2lb loaf tin (about 22 x 11 x 6cm) with oil, line completely with cling film (the oil will help it to stick to the sides), then line the base with a strip of baking parchment. Gently melt the white chocolate in a heatproof bowl over a pan of barely simmering water, then remove from the heat and leave to cool a little. Using an electric whisk, beat in 200ml of the cream until the mixture is just holding its own shape. Set aside while you make the dark layer.
• Melt the dark chocolate as you did the white, then remove from the heat and cool for 1 min. Little by little, stir the remaining cream into the melted chocolate until you have a smooth, thick ganache. Whisk the egg whites to soft peaks, stir a third into the ganache to loosen it, then fold in the rest.
• To assemble, spoon just under half of the dark mixture into the loaf tin and smooth the surface. Spoon over the white chocolate and smooth, then gently spoon the remaining dark chocolate mixture over the top, being careful not to disturb the white layer, again smoothing the surface. Cover and chill for at least 2 hrs. If you're making the terrine the day before, let it sit at room temperature for 1 hr before serving.
• To serve, turn the tin upside down onto a serving plate and use the edges of cling film to ease out the terrine. Remove the cling film and baking parchment and serve with the Star anise biscuits (see Goes well with, right).

WHITE CHOCOLATE MINT TERRINE WITH DARK CHOCOLATE SAUCE

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.

CHOCOLATE-PEANUT BUTTER TERRINE WITH SUGARED PEANUTS

Steps:

• To make the terrine:
• Spray an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with nonstick spray. Line the sprayed pan with plastic wrap, allowing a 1 1/2-inch overhang on all sides.
• In a stainless-steel bowl, combine the chocolate, butter, and peanut butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth.
• Combine the egg yolks and sugar in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until thick, about 1 minute. Remove the bowl from the mixer stand. Using a wooden spoon, stir in the chocolate mixture in 3 equal additions. The mixture will be quite thick.
• In a separate bowl, whisk the cream until it starts to thicken. Using a spatula, fold the cream into the chocolate mixture in 4 equal additions. Spread the batter in the prepared pan. Cover with the plastic wrap overhanging the sides and refrigerate until firm, at least 4 hours.
• To unmold the terrine, fold back the plastic wrap and invert the pan onto a wire rack. Pull on a corner of the plastic wrap to release the terrine from the pan. Lift off the pan and carefully remove the plastic wrap. Line a baking sheet with parchment paper and place the rack in it. Return the terrine to the refrigerator while you make the glaze.
• To make the chocolate glaze:
• In a stainless-steel bowl, combine the chocolate, butter, and corn syrup. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water, and heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth. The glaze should be pourable but not so thin that it will run off the terrine. If the glaze is too thin, let it sit at room temperature for about 30 minutes.
• Slowly pour the glaze evenly over the top of the terrine, allowing it to stream evenly down the sides. With an offset spatula, spread the glaze to cover the terrine smoothly and completely. Refrigerate until the glaze is set, about 30 minutes.
• While the glaze is setting, make the sugared peanuts:
• Preheat the oven to 350°F. In a bowl, whisk the egg white until frothy. Whisk in the sugar. Add the peanuts and mix until they are evenly coated with the egg white mixture.
• Spread the peanuts in a single layer on a rimmed baking sheet and place in the oven. Toast the nuts, stirring them every 5 minutes, until dry and golden brown, 15 to 20 minutes.
• To serve:
• Transfer the terrine to a serving platter and arrange the sugared peanuts on top. Cut the terrine with a hot, dry knife.

FROZEN NOUGAT TERRINE WITH BITTERSWEET CHOCOLATE SAUCE AND RASPBERRY-FIG SAUCE

Steps:

• Line 9 x 5 x 2 3/4-inch metal loaf pan with plastic wrap, leaving overhang. Pour 1 tablespoon cold water into small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir white chocolate in top of double boiler set over simmering water (do not allow bottom of pan to touch water) until melted. Remove chocolate from over water.
• Whisk egg yolks, 2 tablespoons honey, Grand Marnier and 3 tablespoons water in large metal bowl to blend. Set over saucepan of gently boiling water (do not allow bottom of bowl to touch water) and whisk until mixture thickens and thermometer registers 160°F, about 3 minutes. Remove bowl from over water; add gelatin mixture and whisk until dissolved.
• Stir remaining 1 tablespoon water and 4 tablespoons honey in small pan over low heat until honey dissolves. Increase heat and boil until candy thermometer reaches 220°F, tilting pan to submerge thermometer bulb, about 2 minutes.
• Meanwhile, using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat hot honey syrup into whites. Continue beating until whites are cool and very stiff, about 4 minutes. Fold white chocolate into yolk mixture; then fold whites into yolk mixture in 3 additions. Beat cream and vanilla in medium bowl until medium-firm peaks form. Fold cream and nuts into mousse. Transfer mixture to prepared pan; smooth top. Cover with plastic; freeze overnight. (Can be made 1 week ahead. Keep frozen.)
• Freeze oval platter 15 minutes. Uncover terrine. Place platter on pan. Invert terrine onto platter; peel off plastic. Spoon chocolate sauce onto center of plates. Slice terrine; place atop sauce. Spoon Raspberry-Fig Sauce over center of terrine slices and serve immediately.

TRIPLE CHOCOLATE TERRINE

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.

CHOCOLATE TERRINE

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.

WHITE CHOCOLATE AND FRESH RASPBERRY TERRINE

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.

CHOCOLATE PEANUT BUTTER TERRINE

Steps:

• Make the chocolate peanut butter mousse--------------------.
• Lightly grease the bottom and sides of a 9 1/4-by-5 1/4-by-2 3/4-inch metal loaf pan.
• Line the pan with plastic wrap so that the plastic extends about 2 inches beyond the rim of the pan.
• Place the pan in the freezer.
• Fill a medium saucepan one-third of the way with water and bring to a simmer.
• Place the chocolate, butter and peanut butter in a medium metal bowl over the simmering water and melt.
• When melted, set the chocolate mixture aside, keeping it warm.
• In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment, beat the egg yolks at medium speed until wellblended.
• While continuing to beat, add 2 tablespoons of 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 until the mixture is thick and tripled in volume, and registers 140 degrees F for 3 to 5 minutes on an instant read thermometer.
• Remove the bowl from the heat and whisk the mixture until it is room temperature.
• Using a large rubber spatula, gently fold in the reserved chocolate mixture.
• In a chilled stainless steel medium bowl, using a hand-held electric mixer set at medium-high speed, whip the cream and 2 tablespoons of the sugar until soft peaks begin to form.
• Using the rubber spatula, gently fold the whipped cream into the chocolate mixture.
• Carefully scrape the mousse/terrine mixture into the prepared terrine pan.
• Smooth the top with the rubber spatula.
• Tap the pan on the counter to eliminate any air bubbles.
• Cover the top of the terrine with the plastic wrap overhang.
• Refrigerate for at least four hours until set.
• Unmold the terrine------------------------.
• Unfold the plastic wrap from the top of the chilled terrine, and use it to lift the terrine out of the loaf pan.
• Invert the terrine onto a rack set on top of a cookie sheet.
• Remove the plastic wrap from the terrine.
• Glaze the terrine------------------.
• Melt the chocolate and butter.
• Whisk in the corn syrup.
• Remove the melted chocolate from the double boiler and let cool for about 5 told minutes so it can thicken slightly.
• Pour the glaze over the terrine, spreading it evenly over the entire terrine using an offset metal cake spatula.
• Refrigerate until set, about 15 minutes.
• To serve--------------------.
• Slice the terrine with a hot, dry knife into 9 even slices, and then again in half making a total of 18 pieces.
• Place 3 pieces of terrine on each dessert plate.
• Sprinkle with toasted peanuts over the top and sides of the terrine.
• Garnish with sweetened whipped cream and chocolate curls.

CHOCOLATE CARAMEL TERRINE

Steps:

• Oil a 900g loaf tin and line with a double layer of baking parchment. Put the cream, cocoa, 200g caramel and a pinch of salt in a pan set over a medium heat and bring to the boil, whisking occasionally to combine. Tip the chocolate into a medium heatproof bowl and pour over the hot cream mixture. Leave to sit for 1 min, then stir everything together until the chocolate is melted and smooth. Leave to cool slightly for 5-10 mins.
• Beat the mascarpone into the cooled chocolate mixture using an electric whisk for 3-4 mins until smooth, glossy and the whisk leaves a trail behind in the mixture.
• To assemble the terrine, press the top halves of the caramel wafers into the bottom of the tin, cut-side up, trimming to fit if needed.
• Beat the remaining caramel with a whisk to loosen it, then spread half over the wafers in the tin. Spoon half the chocolate mixture over the top, then arrange the remaining wafer halves over the chocolate layer. Cover with the remaining caramel, ensuring everything is evenly covered, then top with the rest of the chocolate mixture. Cover the terrine with a strip of baking parchment, then freeze for at least 6 hrs, or overnight.
• Remove the terrine from the freezer 10 mins before serving, then turn out onto a chilled dish or serving plate. Dust generously with cocoa powder before cutting into slices.

FROZEN CHOCOLATE PEANUT BUTTER TERRINE

Steps:

• 1. Coat a 9x5-inch loaf pan with baking spray. I used a canola spray. 2. Line the pan with a long piece of waxed paper. Make sure there is enough wax paper to hang over each end of the length of the pan. Press the paper to the sides of the pan allowing the oil to adhere the paper to the sides. 3. In a medium bowl, whip 1 ¼ cups of the heavy cream with an electric mixer until stiff peaks form. Set aside. 4. Melt chocolate – you can do this in the microwave at 30 second intervals, or over a double boiler. I used the microwave. 5. Stir peanut butter into the hot melted chocolate until the peanut butter has melted and the mixture is consistent. Let mixture cool slightly. 6. Gently fold together chocolate mixture and whipped cream. Pour into prepared pan. 7. Whip remaining heavy cream, gradually adding the ¼ cup sugar and vanilla. Beat until stiff peaks form. 8. Top chocolate layer with sweetened whipped cream. Spread evenly with an off-set spatula. Cover whipped cream with peanuts; gently press them into the whipped cream with your fingertips. Pick up the loaf pan and drop it once on the counter to settle the layers. 9. Wrap tightly in plastic. Freeze for 3 hours. 10. To remove the chocolate loaf from pan, use a dish towel soaked in hot water to warm the sides and bottom of the pan. Lift chocolate loaf out by gently tugging on the wax paper. Slice about 1 1/2 inch thick with a large chef’s knife, wiping the knife clean between slices.

CHOCOLATE TERRINE (CHOCOLATE MOUSSE IN CHOCOLATE SPONGE CAKE)

Steps:

• Preheat oven to 350 degrees.
• Butter and flour two 10 inch-by-15-inch jelly-roll pans.
• To make the mousse, melt chocolate and butter over hot water, beat egg yolks into chocolate and butter, and add cognac.
• Beat egg whites to soft peaks and add sugar slowly. Continue to beat till stiff but not dry. Add stiffly beaten whites to chocolate mixture and beat together with a whisk.
• Whip cream almost to stiff peaks and fold into chocolate mixture. Chill for at least one hour.
• To make the sponge cake, sift flour and cocoa twice. Whisk together eggs and sugar over simmering water until sugar begins to dissolve and mixture is warm. Add vanilla.
• Whip at high speed until thick and light, and mixture forms a ribbon when poured from a spoon.
• Sift one-third of the dry ingredients over the eggs and sugar, and fold in with a rubber spatula until combined. Repeat with remaining flour and cocoa, one third at a time.
• Divide the batter equally between the two pans and bake until cake tester is clean in the center, or about 20 minutes. Remove from oven and cool.
• When cake has cooled, cut the sponge cake to line completely a pate mold or a straight-sided bread pan, about three inches by four inches by 10 inches. Cut each piece slightly larger than the pan. Simply press the fresh cake against the bottom and sides of the pan, making sure the corners and seams are sealed with cake. Chill until ready for filling. Save the scraps for later use; you should have two pieces large enough to use as layers inside the terrine.
• To make the ganache, chop chocolate into coinsize pieces. Bring one cup of the cream to a boil and pour over chocolate. Stir until chocolate is completely dissolved and ganache is smooth and shiny.
• To assemble, fill chocolate terrine with alternating layers of chocolate mousse, ganache and a sheet of chocolate sponge cake, ending with chocolate sponge cake to form a cover and seal the terrine, reserving enough chocolate ganache to cover the outside. This will come later. Rap the pan sharply several times while assembling and again afterwards. Allow the terrine to chill overnight.
• To make chocolate curls, melt the semisweet chocolate slowly over hot water, making sure the bottom of the bowl does not touch the water. When completely melted, spread the chocolate about one-eighthinch thick on a baking sheet with a metal spatula. Chill completely.
• When chilled, remove from refrigerator and let chocolate begin to warm. Holding the metal spatula at a 45-degree angle to the baking sheet, begin to move the spatula across the sheet, loosening the chocolate. If the chocolate has reached the proper temperature, it will slide up the spatula as you move along the sheet, curling as you go. If it cracks, it is too cold. Let it warm up and try again. If it sticks to the spatula, it is too warm. Regrigerate for a moment or two. Refrigerate the curls.
• When the terrine has chilled thoroughly, turn it out by placing an appropriate-size platter (a rectangular bread board will do) upside down on top of the terrine. Then turn it over. The terrine should drop right out. If it does not, let it sit on the platter, and tap the top and sides with the heel of your hand.
• Remelt the remaining ganache over hot water, stirring occasionally until smooth and shiny again. If it seems too thick to pour, add several tablespoons of cream.
• Starting at one end and moving toward the other, pour the ganache over the terrine, letting it run down the sides. Smooth the sides and top with a narrow frosting spatula and let the terrine set in the refrigerator for several minutes.
• Garnish the entire terrine with curls in any way you like. The curls will stick to the ganache. Refrigerate until one-half hour to one hour before serving.

CHOCOLATE ALMOND TERRINE WITH RASPBERRY PUREE

Steps:

• Line an 8 by 4-inch loaf pan with plastic wrap. In a small bowl, combine the egg yolks and 1/2 cup of the cream. In a large heatproof bowl, combine the chocolate, 1/2 cup of the corn syrup, and the butter. Place the bowl in a large skillet of simmering water. Cook and stir over low heat until the chocolate and butter are melted and smooth. Add the egg yolk mixture, raise the heat to medium, and cook for 3 minutes, stirring constantly. Cool to room temperature.
• In a medium bowl, beat the remaining 1 1/2 cups cream, the powdered sugar, and the vanilla and almond extracts with an electric mixer until soft peaks form. Fold into the chocolate mixture until no streaks remain. Pour into the prepared loaf pan. Cover and chill overnight.
• Puree the raspberries in a blender container or food processor workbowl; press through a sieve to remove the seeds. Stir in the remaining 1/4 cup of corn syrup and the liqueur. To serve, invert the terrine and cut into 5/8-inch slices. Pool some of the puree onto each dessert place. Place a slice of the terrine over the puree. Garnish with fresh raspberries and mint leaves.

TRIPLE CHOCOLATE TERRINE

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.

FROZEN PEANUT BUTTER AND CHOCOLATE TERRINE

Steps:

• Line a 9x5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies., In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among 3 bowls., To 1 portion of cheese mixture, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To second portion, stir in melted chocolate and cocoa; add to loaf pan. Sprinkle with remaining cookies. To third portion, stir in peanut butter. Spread over top., Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.

CHOCOLATE-COVERED MINT ICE CREAM TERRINE

Steps:

• Make ice cream:
• Blend together cream, milk, and mint in a blender just until minutest is finely chopped.
• Bring cream mixture to a boil in a heavy medium saucepan, then let stand off heat 5 minutes. Whisk together egg yolks and sugar, then slowly add cream mixture, whisking to combine. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spatula, until custard thickens slightly and registers 175°F on an instant-read thermometer (do not let boil).
• Immediately strain custard thourough a fine-mesh sieve set over a metal bowl, pressing on and then discarding solids. Quick-chill custard by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 20 minutes.
• Freeze custard in ice cream maker.
• Lightly oil terrine, then line long sides and bottom with a sheet of parchment paper, leaving at least 2 inches of overhang on each side.
• Pack terrine with ice cream, smoothing top with offset spatula, then cover with parchment overhang. Freeze until completely firm, at least 3 hours. make chocolate coating while terrine is freezing: Finely chop chocolate (preferably in a food processor).
• Bring water, cream, sugar, and cocoa to a boil in a small heavy saucepan, whisking until sugar is dissolved. Remove from heat and stir in crème de menthe and chocolate, stirring gently with whisk until chocolate is melted and smooth. Cool to room temperature (chocolate should still be liquid; do not chill), about 20 minutes.
• Put a 12- by 9-inch piece of parchment on a small baking sheet (if using other than 12- by 2- by 2-inch terrine, adjust dimensions of parchment accordingly), holding it down with dabs of chocolate under each corner. Spread chocolate evenly over parchment with cleaned offset spatula, leaving a 1/2-inch border on all sides. Chill on baking sheet until set, about 1 hour.
• Coat terrine:
• Remove terrine from freezer and open flaps of parchment. Run a hot knife along short sides to loosen, then invert terrine onto a sheet of plastic wrap. Remove mold and discard parchment. Remove terrine from plastic wrap and arrange lengthwise on its side on set chocolate so that bottom of ice cream is 1 1/2 inches from a long edge of chocolate. Roll up ice cream tightly in coating (still on parchment) until edges of chocolate meet, then press together so that excess chocolate and parchment are standing up like a seam (you will trim it off later).
• Immediately freeze terrine until chocolate is firm, at least 1 hour. Starting from seam, peel parchment off both sides of terrine. Trim excess chocolate from seam with kitchen shears and trim open ends with a knife. Invert terrine onto a platter and peel parchment off top.

CHERRY CHOCOLATE TERRINE

Steps:

• Up to one month before: melt the chocolate and half the butter in a bowl over a pan of gently simmering water. (Or melt in the microwave on Medium for 3 minutes.) When melted, stir with a wooden spoon until you have a smooth consistency, then allow to cool slightly.
• The day before: line 2 x 1.7 litre terrine or loaf tins with cling film. In a very large bowl, big enough to take all the terrine ingredients, beat the rest of the butter with 200g/8oz sugar using an electric hand whisk. It should become smooth. Now stir in the cocoa until you have a smooth chocolatey paste.
• Wash your beaters, then whisk the double cream until it forms soft peaks but no further. Underwhipped is better than overwhipped for this recipe. Wash the beaters again, then whisk the egg whites to form soft peaks.
• Stir in 125ml/4fl oz of the cherry brandy (save the rest for the syrup) and the cooled melted chocolate and butter into the cocoa butter paste. Stir in the cherries, then finally fold in your gently whipped cream, followed by the egg whites, until evenly mixed. Pour into the terrines and gently bang on a hard surface to settle. (You can prepare and freeze this up to a month ahead, or overnight.)
• Pour the remaining cherry brandy and the remaining 100g/4oz sugar into a small heavy-based saucepan and bring to the boil. Reduce by about two thirds to make a syrup, then allow to cool.
• Take the terrines out of the freezer and tip them on to a board. Line the tins with fresh cling film. As soon as the terrines are soft enough to slice but still firm, after 10-15 minutes, cut each one into 10 slices using a sharp knife so you get a lovely clean line with clear segments of cherries.Return the slices to the tins, interleafing each slice with greaseproof to keep them separate (see left). The last slice may not fit exactly, but don't worry. Cover and return to the freezer.
• One hour before serving: transfer to the fridge to take the chill off. Just before serving, lay a slice of the terrine on a spoonful of mascarpone, then drizzle each plate with syrup.

FROZEN PEANUT BUTTER AND CHOCOLATE TERRINE

Steps:

• Line a 9x5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies., In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among 3 bowls., To 1 portion of cheese mixture, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To second portion, stir in melted chocolate and cocoa; add to loaf pan. Sprinkle with remaining cookies. To third portion, stir in peanut butter. Spread over top., Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.