Triple Chocolate Terrine with Raspberry Coulis Recipe
This gorgeous dessert tastes as good as it looks. Sweet, ruby-red raspberry coulis is the perfect accompaniment to show off both the colors and the flavors of this show-stopping terrine.
Ingredients
| Terrine | ||
| 7 | ounces | bittersweet chocolate, finely chopped |
| 6 1/2 | ounces | milk chocolate, finely chopped |
| 5 | ounces | white chocolate, finely chopped |
| 3 | cups | whipping cream |
| Raspberry Coulis | ||
| 1 | 10-ounce package | frozen raspberries, thawed |
| 1 | tablespoon | lemon juice |
| 1/2 | cup | water |
| 1 | tablespoon | cornstarch |
| 1/4 | cup | granulated sugar |
| ~ | mint leaves, for garnish | |
| ~ | fresh berries, for garnish | |
| Note: Use best quality chocolate such as Scharfenberger or Valrhona. |
Directions
- Place the chopped chocolate in three separate bowls.
- In a medium saucepan, bring the cream to a boil. (Watch closely since unattended cream can boil over in an instant.)
- Immediately pour 1 1/4 cups of hot cream over the bittersweet chocolate, 1 cup over the milk chocolate, and 3/4 cup over the white chocolate. Whisk each mixture until smooth.
- Allow each bowl of chocolate to cool, then cover it with plastic wrap and refrigerate until thick but not hard—About 2 hours.
- Line an 8-inch bread pan with plastic wrap or foil, leaving a 1-inch overhang around top edges of pan.
- Remove the bittersweet ganache from the refrigerator and beat it with an electric mixer until thick, soft peaks form.
- Spread the mixture into the prepared pan, smooth with a spatula, cover with a fresh sheet of plastic wrap, and freeze for 5 minutes.
- Remove from freezer, remove the plastic wrap and repeat steps 6 and 7 with the milk chocolate and then the white chocolate, freezing for 5 minutes between layers.
- Cover the final white chocolate layer with plastic wrap and freeze overnight.
- Make the raspberry coulis: In a blender or food processor, puree raspberries. Using a spatula, push the puree through a fine mesh strainer to remove the seeds.
- In a medium saucepan combine the strained raspberry puree, lemon juice, water, cornstarch, and sugar. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute.
- Cool, cover with plastic wrap, and refrigerate until ready to use.
- To serve the terrine: Remove from the freezer 15 minutes before serving. Just prior to serving, lift the terrine out of the pan, peel of the plastic wrap, and slice.
- Pour a pool of raspberry coulis on each plate and place a slice of terrine on top. Garnish with fresh mint and berries.
Preparation Time:
Under 60 minutes plus cooling and downtime.
Tips and Techniques
