Dark Choc Terrine Two Sauces (2/2)

Dark Choc Terrine Two Sauces (2/2) Ingredients

Instructions for Dark Choc Terrine Two Sauces (2/2)

E ***** Continued: Unmold the chocolate terrine: Cover a 9 1/2-by-5-inch cardboard rectangle with aluminum foil. Remove the terrine from the freezer and unwrap the pan. Dip the loaf pan into very hot water for 2 to 3 seconds. Wipe the sides of the pan dry. Put the foil-covered rectangle on top of the chocolate terrine. Invert the loaf pan onto the cardboard rectangle and lift off the pan. Freeze the still-wrapped terrine while you prepare the glaze. Make the chocolate glaze: Place the chocolate in a medium bowl. In a small sauce pan, heat the cream and corn syrup over medium heat until the mixture comes to a boil. Pour the hot cream mixture over the chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla. Let cool to tepid. Remove the plastic wrap from the chilled chocolate terrine. Place the terrine on a wire rack set on a baking sheet. Spoon the tepid chocolate glaze over the terrine, coating it completely. Let the glaze set for 2 to 3 minutes, then return the terrine to the freezer for at least 1 hour. Make the milk chocolate sauce: Put the chocolate in a medium bowl. In a small saucepan, over medium heat, bring the half-and-half to a gentle boil. Pour the half-and-half over the chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla. Let cool to room temperature. (The sauce can be prepared up to 2 days ahead and kept refrigerated. Rewarm in the top of a double boiler over hot, not simmering, water -- or in a microwave on MEDIUM [50%] power. ) Make the dark chocolate sauce: Place the chocolate in a medium bowl. In a small saucepan, heat the cream and corn syrup over medium heat until the mixture comes to a boil. Pour the hot cream mixture over the chocolate . Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla. The sauce should be served slightly warm or at room temperature. (The sauce can be prepared up to 2 days ahead and kept refrigerated. Rewarm in the top of a double boiler over hot, not simmering, water -- or in a microwave on MEDIUM [50%] power. ) Thirty minutes before serving time, transfer the chocolate terrine to the refrigerator. To serve, spoon some of the dark chocolate sauce over half of each dessert plate. Spoon some of the milk chocolate sauce over the other half of each plate. With a sharp thin-bladed knife, cut the terrine into 12 slices, wiping the blade clean between each slice. Lay the slices on the dessert plates. - Judith Sutton Recipe By : From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChocolateCuisine: Uncategorized

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