---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Peanut Butter Terrine
Categories: Desserts
Yield: 6 Servings
----------------------------------TERRINE----------------------------------
11 oz Bittersweet chocolate;
- finely chopped
4 tb Unsalted butter
6 tb Smooth peanut butter
4 lg Egg yolks
4 tb Granulated sugar; divided
1 3/4 c Heavy cream
-----------------------------------GLAZE-----------------------------------
4 oz Bittersweet chocolate;
- finely chopped
5 tb Unsalted butter
2 ts Light corn syrup
----------------------------------GARNISH----------------------------------
Sweetened whipped cream
1/2 c Unsalted nuts; toasted &
- coarsely chopped *
Chocolate curls
* To roast peanuts:
Position a rack in the center of the oven and preheat to 350°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.
Chocolate Peanut Butter Mousse:
Lightly grease the bottom and sides of a 9-1/4 x 5-1/4 x 2-3/4"
metal loaf pan. Line the pan with plastic wrap so that the plastic
extends about 2" beyond the rim of the pan. Place the pan in the
freezer.
Fill a medium saucepan 1/3rd 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.
In a 4-1/2 qt bowl of an electric mixer, using the wire whip
attachment, beat the egg yolks at medium speed until well blended.
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°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.
Using a large rubber spatula, gently fold in the reserved chocolate
mixture.
In a chilled stainless steel medium bowl, using a hand-held
electric mixer set at medium-high speed, whip the cream and 2 tb
sugar until soft peaks begin to form.
Using the rubber spatula, gently fold the whipped cream into the
chocolate mixture.
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
4 hours until set.
Unmold The Terrine:
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:
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 to
10 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:
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.
Sprinkle with toasted peanuts over the top and sides of the
terrine.
Garnish with sweetened whipped cream and chocolate curls.
Recipe by Emily Luchetti
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!
Recipe FROM: <
http://www.godiva.com>
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