Triple Chocolate Terrine
Ingrediënten
Ingredients for 2 terrine pans For the Dark Mousse
- 7.5 oz 210 g Bittersweet chocolate
- 3 Egg yolks
- 2 oz 60g Simple syrup (see p-40)
- ¼ cup 60 ml Heavy cream
- 1¼ cup 300 ml Whipped cream
- 2 tbsp 3cl Grand Marnier
For the Milk Chocolate
- Mousse
- 7.5 oz 210 g Milk chocolate
- 3 Egg yolks
- 2 oz 60g Simple syrup (see p.40)
- ¼ cup 60 ml Heavy cream
- 3 Sheets gelatin
- ¼ cup 300 ml Whipped cream
- 2 tbsp 3cl Rum
For the White Mousse
- 7.5 oz 210g White chocolate
- 3 Egg yolks
- 2 oz 60g Simple syrup (see p.40)
- ¼ cup 60 ml Heavy cream
- 3 Sheets gelatin
- 1¼ cup 300 ml Whipped cream
- 2 tbsp 3cl Bacardi
Instructies
- For the dark mousse, melt the bittersweet chocolate and mix with egg yolks, simple syrup, and whipping cream.
- Fold in whipped cream and flavor with Grand Marnier.
- Fill terrine pans with the mousse and chill for half an hour.
- In the meantime, melt the milk chocolate and mix with egg yolks, simple syrup, and whipping cream.
- Add water to the gelatin, remove excess water, dissolve in slightly warmed rum, and stir into the chocolate mixture.
- Fold in whipped cream.
- Spread on top of the first layer in the terrine pans and chill another half hour.
- Now melt the white chocolate and mix with egg yolks, simple syrup, and whipping cream.
- Add water to the gelatin, remove excess water, dissolve in slightly warmed Bacardi, and stir into the chocolate mixture.
- Fold in whipped cream.
- Fill in the third layer in the terrine pan and for best results, let chill overnight.
Notes / Tips / Wine Advice:
Garnish Recommendation:
fresh fruit and fruit purée
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