“UNLESS YOUR NAME ENDS IN BASKIN OR ROBBINS, I REALLY CAN’T FIT YOU INTO MY SCHEDULE RIGHT NOW.” Uniek Swain
If you are in the mood for a cool, creamy treat; you will not have to run to Baskin-Robbins to get it! Nor will this fast and easy dessert take any time out of your schedule! This is as creamy as a mousse with the chill of an ice cream. And if you can whip cream and melt chocolate, then you have the makings for this elegant and special dessert. . . . .
. . . . I served this with a Raspberry Chambord Coulis and some fresh raspberries. It is sooooo good! Light, sweet and creamy. A perfect dessert for a warm spring or summer evening!
Yields: 8-10 servings
Level of Difficulty: easy
TRIPLE CHOCOLATE TERRINE:
- 6 ounces of white chocolate, chopped
- 6 ounces of milk chocolate, chopped
- 6 ounces of bittersweet chocolate, chopped
- 2 1/2 cups of whipping cream divided (3/4 cup for the white chocolate, 3/4 cup for the milk chocolate and 1 cup for the dark chocolate)
OPTIONAL: 3 Tablespoons of Chambord liquor to be added to the dark chocolate mixture
Layer a 9 x 5 inch loaf pan with plastic wrap, allowing the sides to overhang the pan a bit.
Whip 3/4 cup of whipping cream until soft peaks form and then set it aside. Melt your white chocolate chips or chunks in a large glass bowl set over a pan of simmering water. When the chocolate is completely melted, remove the bowl from the heat and quickly fold in the whipped cream until no chocolate streaks can be seen. Pour the white chocolate into the bottom of the loaf pan and refrigerate.
Whip another 3/4 cup of whipping cream until soft peaks form and set it aside. Melt the milk chocolate chips or chunks in another large glass bowl set over a pan of simmering water. When the chocolate is completely melted, remove the bowl from the heat and quickly fold in the whipped cream until no chocolate streaks can be seen. Pour the milk chocolate mixture on top of the white chocolate and return the pan to the refrigerator.
Whip the remaining 1 cup of whipping cream (along with the 3 Tablespoons of Chambord if you want to add a raspberry flavor to the dark chocolate layer) until soft peaks form and set it aside. Melt the dark chocolate chips or chunks in another glass bowl set over a pan of simmering water. When the chocolate is completely melted, remove the bowl from the heat and quickly fold in the whipped cream until no chocolate streaks can be seen. Pour this on top of the white/milk chocolate layers, lightly fold over the plastic wrap, and refrigerate for at least 8 hours or preferably overnight.
NOTES: I made this and let it sit overnight. I also put it into the freezer the next day for a few hours in the hope that it would give me more time when photographing it. It never actually froze, and it returned to a very creamy texture shortly after removing it from the freezer. Also, the bittersweet chocolate layer did not turn very much darker than the milk chocolate layer. But there was still a distinct difference in the flavor! After removing the terrine from the refrigerator, I was surprised that it held it’s shape beautifully when turned over onto a serving platter. This is what it looked like:
RASPBERRY CHAMBORD COULIS:
- 6 ounces of fresh raspberries
- 1/2 cup of sugar
- 1-2 Tablespoons of Chambord to taste
Puree all of these ingredients in a blender until liquified. Strain through a fine mesh strainer. Cover and refrigerate until you are ready to use it.
To serve, spoon a bit of raspberry coulis onto a serving plate. Cut a slice of terrine and place on top of the raspberry sauce. Serve with fresh raspberries. (You will have to wipe the knife between cuts to have each slice look clean!)
Recipe adapted from The Art of the Dessert.