TRIPLE CHOCOLATE TERRINE
This is a variation on the popular Napolitana layered gelato cake. It is quite beautiful. The flavors and textures are excellent together. Do not worry if you do not have the correct size in the mold. You can simply use a bowl to layer the flavors, the taste will be identical.
Provided by Food Network
Categories dessert
Time 12h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Allow the cioccolato scuro gelato to "warm" up a bit at room temperature for about 15 minutes. You can use a kitchen mixer to soften your gelato, but make sure that you place the mixer bowl and paddle in the freezer for at least 15 minutes beforehand. Mix the gelato in a chilled bowl until soft but not melting.
- Take your clean, dry terrine and rub a tiny bit of oil over the entire interior surface using a clean paper towel. Make sure you get into the corners.
- Line the terrine using a large piece of plastic wrap, leaving at least 6 inches of wrap over the sides. Push into the corners and smooth the wrinkles using a clean dry paper towel. Place the terrine in the freezer for 15 minutes to chill.
- Remove the chilled terrine and working quickly, spoon the cioccolato scuro gelato into the bottom, filling it by one-third. Push the gelato down firmly into the corners using a small offset spatula. Level the surface, and then freeze for 1 hour.
- Repeat the process with the white chocolate gelato, freezing for 1 hour, and then repeat with the bacio gelato, freezing for 1 more hour, making sure each layer is firm before adding the next.
- After leveling the top, pour the chopped caramelized hazelnuts onto the surface. Take the plastic edges and cover the surface, pressing the nuts into the gelato. Freeze overnight.
- To serve, remove the terrine from the freezer and let stand for about 8 minutes. Using the plastic wrap, slowly lift the gelato out of the terrine. Unwrap the plastic and invert onto a serving tray. You can tip the terrine on its side to view the nuts.
- Run your knife under very hot water, wipe dry and slice the terrine. Do this before each slice. Serve it in slices, sandwiched between rectangular homemade sugar cookies or simply with some warm chocolate sauce.
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DG Digital
[email protected]Will definitely make again!
Nassiwa Jennifer
[email protected]A+ dessert!
Fawzia sofizada
[email protected]Easy to make and so good!
Nishan jung Thapa
[email protected]Delicious!
mim arfin
[email protected]This terrine was amazing! The chocolate flavor was rich and decadent, and the texture was smooth and creamy. I will definitely be making this again.
Lamia Akter
[email protected]I had some trouble getting the terrine to set properly. I think I may have over-mixed the batter. Other than that, the terrine was delicious.
Suharb Jan
[email protected]This terrine was a bit too rich for my taste. The chocolate flavor was a bit too intense for me. However, I think people who love chocolate would really enjoy this dessert.
Jessica Ishea
[email protected]I'm not a big fan of chocolate desserts, but I have to admit that this terrine was pretty darn good. The chocolate flavor was rich and decadent, but not too overpowering. The texture was also spot-on.
masum ahmed
[email protected]This was my first time making a terrine and I was pleasantly surprised at how easy it was. The recipe was clear and concise, and the terrine turned out perfectly. I will definitely be making this again!
Mk Bb
[email protected]I made this terrine for a dinner party and it was a huge hit! Everyone loved the rich chocolate flavor and the smooth, creamy texture. It was the perfect dessert to end a special meal.
Joseph Osadolor
[email protected]This triple chocolate terrine was an absolute delight! The combination of dark, milk, and white chocolate created a rich and complex flavor that was simply divine. The texture was smooth and creamy, and the terrine was beautifully presented. I highly