---------- Recipe via Meal-Master (tm) v8.05

     Title: Chocolate Peanut Butter Terrine
Categories: Desserts
     Yield: 6 Servings

----------------------------------TERRINE----------------------------------
    11 oz Bittersweet chocolate,              4 lg Egg yolks
          -finely chopped                     4 tb Granulated sugar, divided
     4 tb Unsalted butter                 1 3/4 c  Heavy cream
     6 tb Smooth peanut butter

-----------------------------------GLAZE-----------------------------------
     4 oz Bittersweet chocolate,              5 tb Unsalted butter
          -finely chopped                     2 ts Light corn syrup

----------------------------------GARNISH----------------------------------
          Sweetened whipped cream                  -coarsely chopped*
   1/2 c  Unsalted nuts, toasted and               Chocolate curls

 *To roast peanuts, position a rack in the center of the oven and preheat to
 350 degrees F. Spread peanuts in a single layer on a baking sheet and roast
 5 to 8 minutes, or until fragrant. Transfer the nuts to another baking
 sheet and cool completely.

 Make the chocolate peanut butter mousse:

 1. Lightly grease the bottom and sides of a 9 1/4-by-5 1/4-by-2 3/4-inch
 metal loaf pan. Line the pan with plastic wrap so that the plastic extends
 about 2 inches beyond the rim of the pan. Place the pan in the freezer. 2.
 Fill a medium saucepan one-third of the way with water and bring to a
 simmer. Place the chocolate, butter and peanut butter in a medium metal
 bowl over the simmering water and melt. When melted, set the chocolate
 mixture aside, keeping it warm. 3. In a 4 1/2-quart bowl of an electric
 mixer, using the wire whip attachment, beat the egg yolks at medium speed
 until wellblended. While continuing to beat, add 2 tablespoons of 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 until the mixture is thick and
 tripled in volume, and registers 140 degrees F for 3 to 5 minutes on an
 instant read thermometer. Remove the bowl from the heat and whisk the
 mixture until it is room temperature. 4. Using a large rubber spatula,
 gently fold in the reserved chocolate mixture. 5. In a chilled stainless
 steel medium bowl, using a hand-held electric mixer set at medium-high
 speed, whip the cream and 2 tablespoons of the sugar until soft peaks begin
 to form. 6. Using the rubber spatula, gently fold the whipped cream into
 the chocolate mixture. 7. Carefully scrape the mousse/terrine mixture into
 the prepared terrine pan. Smooth the top with the rubber spatula. Tap the
 pan on the counter to eliminate any air bubbles. Cover the top of the
 terrine with the plastic wrap overhang. Refrigerate for at least four hours
 until set.

 Unmold the terrine:

 1. Unfold the plastic wrap from the top of the chilled terrine, and use it
 to lift the terrine out of the loaf pan. Invert the terrine onto a rack set
 on top of a cookie sheet. Remove the plastic wrap from the terrine.

 Glaze the terrine:

 1. Melt the chocolate and butter according to the directions in the
 Chocolate Melting Tips. Whisk in the corn syrup. Remove the melted
 chocolate from the double boiler and let cool for about 5 told minutes so
 it can thicken slightly. Pour the glaze over the terrine, spreading it
 evenly over the entire terrine using an offset metal cake spatula.
 Refrigerate until set, about 15 minutes.

 To serve:

 1. Slice the terrine with a hot, dry knife into 9 even slices, and then
 again in half making a total of 18 pieces. Place 3 pieces of terrine on
 each dessert plate. 2. Sprinkle with toasted peanuts over the top and sides
 of the terrine. 3. Garnish with sweetened whipped cream and chocolate
 curls.

 Emily Luchetti spent ten years at Star's Restaurant in San Francisco,
 creating desserts and breads spectacular enough to complement Jeremiah
 Tower's, outstanding cuisine. Now Luchetti has decided to devote all of her
 time to working on her second dessert book, but she leaves behind this
 extremely rich terrine combining the classic pairing of peanut butter and
 chocolate whipped into a light mousse. Chill and cover it with the rich
 chocolate glaze for a slice of Americana!

 Reprinted From the Godiva Chocolate website: http://www.godiva.com

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