Julee Rosso, Sheila Lukins

Triple Chocolate Terrine

Preparation info

  • 16

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

This is made of three ganaches—bittersweet, milk, and white chocolate—in layers.

Ingredients

  • 3 cups heavy or whipping cream
  • 7 ounces good-quality bittersweet chocolate, broken into 1<

Method

  1. Heat the cream almost to a simmer in a heavy medium-size saucepan. Remove the cream from the heat, and divide it among three mixing bowls in these amounts: 1¼ cups, 1 cup, ¾ cup.
  2. Stir the bittersweet chocolate into the 1¼ cups cream, whisking until smooth. Stir the milk chocolate into the 1