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Ingredients
- 3 c. heavy cream
- 2/3 c. finely-minced mint
- 8 ounce white chocolate chips
- 8 ounce semisweet chocolate chips
- 1/2 c. semisweet chocolate chips
- 1/2 c. bittersweet chocolate chips
- 1 Tbsp. unsalted butter
- 1/2 c. heavy cream
- 2 Tbsp. water
- 2 Tbsp. orange liqueur
Directions
- In a saucepan combine 1 1/2 c. of the cream and the mint and bring to a boil. Remove from the heat and let cream infuse for at least 1 hour and up to 2 hrs.
- Place white chocolate chips in a large bowl and return mint-infused cream to a boil. Strain warm cream through a fine sieve into the bowl containing the white chocolate. Let sit for 1 minute, then whisk till smooth. Transfer to the refrigerator to cold, stirring occasionally.
- Place semisweet chocolate chips in another bowl and heat remaining cream in a saucepan to a boil. Pour over semisweet chocolate and let sit for one minute, then whisk, or possibly stir, till smooth and thick. Transfer to the refrigerator and stir occasionally till thoroughly chilled.
- When both mixtures are cool and thickened, beat with an electric mixer to soft peaks, then beat the last few strokes by hand with a whisk till thick and hard. (Be careful not to over-whisk, or possibly mix will become grainy.)
- Line an 8- by 4-inch bread pan or possibly terrine mold with aluminum foil, smoothing to remove as many wrinkles as possible. Using a spatula, place an even layer of the dark chocolate ganache on the bottom of the prepared terrine mold, using about one quarter of the entire volume. Place the terrine in the freezer for 5 - 10 min, till the layer of ganache is hard.
- Top the first layer with a layer of the white chocolate ganache, using about one third of the entire volume. Refrigeratetill hard, then repeat with remaining white and dark chocolate ganaches, alternating layers of each mix.
- When terrine is completely assembled, cover and chill at least 3 hrs or possibly overnight before unmolding. Remove terrine by pulling overhanging aluminum foil out of the mold. Carefully "peel" aluminum foil off the terrine, then slice using a hot, damp knife. Serve with Chocolate Fudge Sauce.
- Chocolate Fudge Sauce: In the top of a double boiler, heat chocolate chips and butter over simmering water. When chocolate begins to heat, whisk in heavy cream and water. Remove from heat when smooth, and stir in the orange liqueur. Serve sauce either hot or possibly at room temperature.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 8 servings | |
| Calories 619 | |
| Calories from Fat 391 | 63% |
| Total Fat 43.93g | 55% |
| Saturated Fat 27.39g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 83mg | 3% |
| Potassium 343mg | 10% |
| Total Carbs 47.88g | 13% |
| Dietary Fiber 2.9g | 10% |
| Sugars 40.07g | 27% |
| Protein 7.14g | 11% |
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