*  Exported from  MasterCook II  *
 
                           Chocolate Mint Terrine
 
 Recipe By     : Godiva’s Home Page
 Serving Size  : 10   Preparation Time :1:30
 Categories    : Chocolate                        Desserts And Sweets
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Ganache Coating:
    6      Ounces        Bittersweet Chocolate -- finely chopped
      1/2  Cup           Heavy Cream
      1/4  Cup           White Creme De Menthe
                         Dark Chocolate Mousse:
    8      Ounces        Bittersweet Chocolate
    2      Tablespoons   Unsalted Butter
    1      Cup           Heavy Cream
    2      Large         Eggs
    3      Tablespoons   Water -- divided
                         Pinch Salt
      1/3  Cup           Granulated Sugar
    1      Teaspoon      Unflavored Powdered Gelatin
                         Mint Mousse:
      3/4  Cup           Heavy Cream
    1      Large         Egg
    1      Large         Egg Yolk
                         Pinch Salt
      1/3  Cup           Granulated Sugar
      1/4  Cup           White Creme De Menthe
    2      Teaspoons     Unflavored Powdered Gelatin
    2      Tablespoons   Water
                         Garnish:
                         Mint Leaves
 
 Make the ganache coating:
  Place a 8 1/2-by-4 1/2-by-2 3/4-inch non-stick metal loaf pan in the freezer
 while preparing the ganache coating.
  Place the chocolate in a medium bowl. In a small saucepan, set over medium
 heat, bring the cream to a gentle boil. Pour the hot cream over the
 chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently
 whisk until smooth. Stir in the creme de menthe.
  Remove the pan from the freezer. Pour half of the ganache into the pan.
 Quickly begin rotating the pan slowly, allowing the ganache to coat the
 inside of the pan evenly over the bottom and sides. Allow any excess ganache
 to drip back into the bowl. Return the pan to the freezer for 5 minutes.
  Remove the pan from the freezer and, using a small metal spatula, spread
 additional ganache over the sides of the pan only. Return the pan to the
 freezer. Cover the remaining ganache with plastic wrap and reserve at room
 temperature for glazing the terrine.
 Make the dark chocolate mousse: Melt the chocolate with the butter.  Set
 aside to cool.
  In a chilled, large bowl, using a hand-held electric mixer set at
 medium-high speed, whip the cream until soft mounds start to form.
 Refrigerate until needed.
  In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment,
 beat the eggs, 1 tablespoon of the water, and salt at medium speed until
 blended. While continuing to beat, add 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 for 3 to 5 minutes, or until the granules of sugar have dissolved
 and the egg mixture has reached 140 degrees F on an instant-read thermometer.
 Return the bowl to the mixer stand and beat at medium-high speed until the
 mixture is thick and pale yellow, about 8 minutes.
  Place the remaining 2 tablespoons of water in a small heatproof cup.
 Sprinkle the gelatin over the water and let it stand for 5 minutes to soften
 the gelatin.
  Place the cup with the softened gelatin in a saucepan with enough water to
 come halfway up the side of the cup. Heat the gelatin mixture over hot, not
 simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until
 the gelatin granules dissolve completely and the mixture is clear. Remove the
 pan from the heat. Leave the cup containing the gelatin mixture in the hot
 water to keep the gelatin warm until ready to use.
  Remove the egg mixture from the mixer stand and, using a large whisk,
 quickly whisk the gelatin in by hand. Using a large rubber spatula, gently
 fold one-third of the whipped cream into the egg mixture to lighten it. Fold
 in the remaining whipped cream.
  Remove the loaf pan from the freezer. Pour one-third of the chocolate mousse
 into the pan and, using a small offset metal spatula, spread the mousse in an
 even layer. Return the loaf pan to the freezer. Set the remaining chocolate
 mousse aside in a cool place, but do not refrigerate.
 Make the mint mousse:
  In a chilled, large bowl, using a hand-held electric mixer set at
 medium-high speed, whip the cream until soft mounds start to form.
 Refrigerate until needed.
  In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment,
 beat the egg, yolk, and salt at medium speed until blended. While continuing
 to beat, add the sugar in a steady stream. Beat in the creme de menthe.
 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 for 3 to 5 minutes, or until the granules of sugar have
 dissolved and the yolk mixture has reached 140 degrees F on an instant-read
 thermometer. Return the bowl to the mixer stand and beat at medium-high speed
 until the mixture is thick and pale yellow, about 8 minutes.
  Place the 2 tablespoons water in a small cup. Sprinkle the gelatin over the
 water and let it stand for 5 minutes to soften the gelatin.
  Place the cup with the softened gelatin in a saucepan with enough water to
 come halfway up the side of the cup. Heat the gelatin mixture over hot, not
 simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until
 the gelatin granules dissolve completely and the mixture is clear. Remove the
 pan from the heat. Leave the cup containing the gelatin mixture in the hot
 water to keep the gelatin warm until ready to use.
  Remove the egg mixture from the mixer stand and, using a large whisk,
 gradually whisk the gelatin in by hand. Using a large rubber spatula, gently
 fold one-third of the whipped cream into the egg mixture to lighten it. Fold
 in the remaining whipped cream.
 Assemble the terrine:
 Remove the loaf pan from the freezer. Pour half of the mint mousse over the
 layer of chilled chocolate mousse and spread it level with a small offset
 metal spatula. Place the pan in the freezer for 5 minutes.
  Remove the pan from the freezer. Pour a thin layer of chocolate mousse over
 the mint mousse layer and gently spread it in an even layer. Return the pan
 to the freezer for 5 minutes. Pour the remaining mint mousse over the
 chocolate layer and spread evenly. Return the pan to the freezer for 10
 minutes. Remove the pan from the freezer and pour enough of the remaining
 chocolate mousse over the mint mousse layer to fill the pan to the same level
 as the ganache coating. Refrigerate the remaining chocolate mousse, reserving
 it for garnish. Cover the pan with plastic wrap and place it in the freezer
 for 1 hour. Refrigerate the terrine until ready to unmold.
 Unmold and garnish the terrine:
 Cut an 8 1/2-by-4 1/2-inch piece of stiff cardboard and cover with aluminum
 foil. Cut a piece of parchment or waxed paper to fit the surface of the
 exposed filling. Press the paper onto the filling to adhere. Dip the pan up
 to the top rim in very hot water for 20 seconds. Remove the pan from the
 water and immediately wipe dry. Place the foil-covered piece of cardboard
 over the pan and carefully invert the pan. Gently remove the pan from the
 terrine and smooth the sides and top with a small metal spatula. Place the
 terrine in the freezer while preparing the glaze.
  Place the bowl containing the reserved ganache over a pot of hot water. Cook
 over medium heat, stirring the ganache with a wooden spoon, just until the
 ganache is fluid.
  Place the terrine on a wire rack set over a baking sheet. Pour the ganache
 over the terrine, covering it completely. Refrigerate the terrine on the wire
 rack for 5 to 10 minutes, until the glaze is set.
  Fill a pastry bag fitted with a star tip (such as Ateco #5) with the
 reserved chocolate mousse. Pipe a row of rosettes down the length of the top
 of the terrine and around its base. Garnish with mint leaves. Refrigerate the
 terrine until ready to serve.
 
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