Cornucopia's Chocolate Truffle Terrine

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 "With its spectacular views of the city and the harbor and its avant garde decor, Cornucopia on the Wharf offers atmosphere, charm and an ever-evolving, always-daring menu -- a mix of New American Cuisine and traditional New England favorites. Sure to be a traditional New American favorite is pastry chef Elaine Speer's Chocolate Truffle Terrine. While the colorful mango sauce and toasted pistachio nuts give this dessert a light touch, there is ample chocolate impact -- creamy white chocolate ganache is spread between brandy-kissed layers of dark chocolate ganache flavored with crumbled amaretti cookies, and, once unmolded, the frozen terrine is frosted with more dark chocolate ganache."

Mango sauce:
3 large mangos, peeled, pitted and cut into pieces
3 tablespoons freshly squeezed lime juice
1 teaspoon brandy
A pinch cayenne pepper

Bittersweet chocolate ganache:
21 ounces Swiss dark chocolate, coarsely chopped
1 1/3 cups heavy cream
4 tablespoons unsalted butter, softened, cut into 1/2-inch cubes
1/4 cup brandy
3/4 cup crushed amaretti cookies

White chocolate ganache:
8 ounces Swiss white chocolate, coarsely chopped
1/3 cup plus 2 tablespoons heavy cream
1 tablespoon unsalted butter, softened, cut into 1/2-inch cubes

Assembly:
1/2 cup roasted chopped pistachios, divided

Make the mango sauce:
1. In a food processor fitted with the metal chopping blade, process the mangos 20 to 30 seconds, or until pureed. Strain the mangos into a medium saucepan. Add the lime juice. Cook over medium heat until boiling. Remove from the heat. Stir in the brandy and cayenne pepper. Refrigerate until serving.

Make the bittersweet chocolate ganache:
2. Line an 8-by-4-inch loaf pan with plastic wrap leaving a 2-inch overhang.
3.  In a food processor fitted with the metal chopping blade, process the dark chocolate for 30 to 35 seconds or until finely chopped.
4. In a small saucepan, over medium heat, bring the cream to a gentle boil. With the motor of the food processor running, pour the hot cream through the feed tube. Process for 15 to 25 seconds or until the chocolate is melted. With a spatula, scrape down the side of the bowl. Add the butter and brandy. Process until smooth and creamy. Add the crushed cookies. Process until combined. Scrape the bittersweet chocolate ganache into a large bowl. Reserve 1 cup of the ganache for frosting the outside of the terrine. (Cover with plastic wrap and store at room temperature.)

Make the white chocolate ganache:
5. Put the white chocolate in a medium bowl. In a small saucepan, over medium heat, bring the cream to a gentle boil. Pour the hot cream over the white chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Whisk in the butter.

Assemble the terrine:
6. Scrape 1 cup of the bittersweet chocolate ganache into the bottom of the prepared pan. Spread in an even layer. Freeze the loaf pan for 20 minutes or until the ganache is firm. Sprinkle 1/4 cup of the pistachios over the top. Gently press them into the chocolate ganache.
7. Scrape 1/2 of the white chocolate ganache (about 1/2 cup plus 2 tablespoons) over the bittersweet chocolate ganache layer and pistachios. Spread in an even layer. Freeze for 20 minutes or until firm.
8. Scrape 1 cup of the bittersweet chocolate ganache over the white chocolate. Freeze until set. Sprinkle the remaining 1/4 cup pistachios over it and press into the chocolate.
9. Spread the remaining white chocolate ganache over the pistachios. Freeze until set. Spread the remaining bittersweet chocolate ganache over the white chocolate ganache. Cover the top of the loaf pan and freeze the terrine 6
hours or overnight.

Unmold the terrine:
10. Place a platter over the top of the terrine. Invert the terrine onto the platter. Remove the pan. Carefully peel off the plastic wrap.
11. Using an offset metal cake spatula, frost the top and sides of the terrine with the reserved bittersweet chocolate ganache. (If necessary, gently warm the ganache to a spreading consistency.) Refrigerate the terrine 15 minutes or until the frosting is set.
12.  Using a long sharp knife, dipped in hot water and wiped dry, trim the ends of the terrine. Cut the terrine into 1/2-inch slices. (For best results, slice the terrine while still frozen.)
13. Thin the mango sauce with water to desired consistency. Spoon 2 tablespoons onto a dessert plate. Place a slice of terrine on the mango sauce. Garnish as desired.

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