Chocolat Suchard
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La Belle Cuisine - More Chocolate Treats

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Chocolatier's Chocolate Mint Terrine

"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

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Alcool De Menthe Ricqles
Cappiello, Leonetto
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 Chocolatier

 
Chocolate Passion
Atelier Nouvelles Images
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Yield: 10 servings

Ganache Coating:
6 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1/4 cup white crème 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 plus 1 large egg yolk
Pinch salt
1/3 cup granulated sugar
1/4 cup white crème de menthe
2 teaspoons unflavored powdered gelatin
2 tablespoons water

Garnish:
Mint leaves (optional)

Make the ganache coating:
1. 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.
2. 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 crème de menthe.
3. 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:
4. Melt the chocolate with the butter according to the instructions given in the Chocolate Key. Set aside to cool.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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:
11. 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.
12. 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 crème 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.
13. 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.
14. 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.
15. 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:
16. 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.
17. 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:
18. 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.
19. 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.
20. 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.
21. 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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