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Triple Chocolate Terrine

Deel op Facebook Print Recipe

Ingredients

Ingredients for 2 terrine pans For the Dark Mousse

  • 7.5 oz 210 g Bittersweet chocolate
  • 3 Egg yolks
  • 2 oz 60g Simple syrup (see p-40)
  • ¼ cup 60 ml Heavy cream
  • 1¼ cup 300 ml Whipped cream
  • 2 tbsp 3cl Grand Marnier

For the Milk Chocolate

  • Mousse
  • 7.5 oz 210 g Milk chocolate
  • 3 Egg yolks
  • 2 oz 60g Simple syrup (see p.40)
  • ¼ cup 60 ml Heavy cream
  • 3 Sheets gelatin
  • ¼ cup 300 ml Whipped cream
  • 2 tbsp 3cl Rum

For the White Mousse

  • 7.5 oz 210g White chocolate
  • 3 Egg yolks
  • 2 oz 60g Simple syrup (see p.40)
  • ¼ cup 60 ml Heavy cream
  • 3 Sheets gelatin
  • 1¼ cup 300 ml Whipped cream
  • 2 tbsp 3cl Bacardi

Instructions

  • For the dark mousse, melt the bittersweet chocolate and mix with egg yolks, simple syrup, and whipping cream.
  • Fold in whipped cream and flavor with Grand Marnier.
  • Fill terrine pans with the mousse and chill for half an hour.
  • In the meantime, melt the milk chocolate and mix with egg yolks, simple syrup, and whipping cream.
  • Add water to the gelatin, remove excess water, dissolve in slightly warmed rum, and stir into the chocolate mixture.
  • Fold in whipped cream.
  • Spread on top of the first layer in the terrine pans and chill another half hour.
  • Now melt the white chocolate and mix with egg yolks, simple syrup, and whipping cream.
  • Add water to the gelatin, remove excess water, dissolve in slightly warmed Bacardi, and stir into the chocolate mixture.
  • Fold in whipped cream.
  • Fill in the third layer in the terrine pan and for best results, let chill overnight.

Notes & Wine Advice

Garnish Recommendation:
fresh fruit and fruit purée
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Course; Chocolate / Dessert
Cuisine; Austria / European