Decadent Triple-Chocolate Terrines
One delicious chocolate flavor gives way to the next in these silky-smooth layered desserts.
||squares (1 oz/30 g each) white chocolate for baking, chopped
||cup (125 mL) milk chocolate morsels
||cup (125 mL) bittersweet chocolate morsels (at least 60% cocoa)
||(4-in./10-cm) vanilla bean, split in half lengthwise
||tsp (5 mL) unflavored gelatin
||tbsp (15 mL) water
||cups (625 mL) heavy whipping cream
|Place white chocolate, milk chocolate morsels and bittersweet chocolate morsels into three separate mixing bowls. Scrape pulp from vanilla bean using Petite Paring Knife; add pulp to white chocolate. Sprinkle gelatin over water in (1-cup/250-mL) Prep Bowl; let stand 5 minutes.|
|Heat cream in (1.5-qt./1.4-L) Saucepan over medium heat until Digital Pocket Thermometer registers 200°F (100°C); remove from heat. Add gelatin mixture; stir until gelatin is dissolved. Pour 1 cup (250 mL) of the cream mixture into bowl containing bittersweet chocolate. Pour 3/4 cup (175 mL) of the cream mixture into each of the bowls containing white and milk chocolates. Starting with white chocolate, whisk each chocolate mixture using Stainless Whisk until smooth. Cover bowls; refrigerate 2 hours or until chilled.|
|Starting with white chocolate mixture, beat each chocolate mixture on high speed of electric hand mixer just until soft peaks form. (Do not overmix.) Using Medium Scoop, place a level scoop of the bittersweet mousse into each well of the Silicone Floral Cupcake Pan; gently tap pan flat against countertop to level mousse. Top with a level scoop of the white chocolate mousse; spread evenly using Small Spreader. Place a level scoop of the milk chocolate mousse into each well; smooth tops. For easiest serving, cover with plastic wrap and freeze 4 hours or overnight. Invert frozen terrines onto serving platter; gently press on wells to release. Tent loosely with aluminum foil; refrigerate 2 hours or until thawed.|
Yield: 12 servings
Nutrients per serving: Calories 330, Total Fat 29 g, Saturated Fat 18 g, Cholesterol 75 mg, Carbohydrate 19 g, Protein 3 g, Sodium 30 mg, Fiber 1 g
U.S. Diabetic exchanges per serving: 1 starch, 6 fat (1 carb)
Cook's Tips: Using Petite Paring Knife, split the vanilla bean in half lengthwise; carefully scrape the pulp to add to the white chocolate mixture.
Make vanilla sugar with the leftover vanilla bean by placing one or two beans into 1 cup (250 mL) sugar and leaving it in a sealed jar for several weeks. Substitute it for granulated sugar in any baked good or add it to your favorite beverage to enhance the flavor.
The terrines can be made and kept frozen up to 3 days in advance.