Best 4 White Chocolate Mint Terrine With Dark Chocolate Sauce Recipes

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Indulge in a symphony of flavors with the White Chocolate Mint Terrine with Dark Chocolate Sauce, a dessert that combines the refreshing taste of mint with the richness of chocolate. This delectable terrine features layers of creamy white chocolate mousse and refreshing mint ganache, encased in a dark chocolate shell. The accompanying dark chocolate sauce adds a decadent touch to each bite. Embark on a culinary journey as we unveil the secrets behind this exquisite creation, guiding you through each step of the recipe with precision and clarity. Discover the art of tempering chocolate, the delicate balance of flavors in the mousse and ganache, and the perfect pouring technique for the sauce. Elevate your dessert repertoire with this stunning white chocolate mint terrine, a masterpiece that will leave your taste buds tantalized and your guests in awe.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE CHOCOLATE MINT TERRINE WITH DARK CHOCOLATE SAUCE



White Chocolate Mint Terrine with Dark Chocolate Sauce image

Categories     Milk/Cream     Mixer     Chocolate     Dairy     Egg     Herb     Dessert     Freeze/Chill     Mint     Bon Appétit

Yield Makes 12 Servings

Number Of Ingredients 15

Terrine
6 large egg yolks
1/4 cup water
1/4 cup light corn syrup
8 ounces good-quality white chocolate (such as Baker's or Lindt), finely chopped
1 1/4 teaspoons peppermint extract
2 cups chilled whipping cream
Sauce
1/2 cup whipping cream
1/4 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 ounce unsweetened chocolate, chopped
3 tablespoons water
Fresh mint leaves

Steps:

  • For terrine: Line 9x5x2 1/2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches. Place in freezer. Whisk first 3 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160°F, about 4 minutes. Remove bowl from over water. Add white chocolate; whisk until melted and smooth. Mix in peppermint extract. Whisk until cool and thick, about 3 minutes.
  • Using electric mixer, beat cream in another large bowl until stiff peaks form. Fold cream into white chocolate mixture. Spoon mixture into prepared pan; smooth top. Cover and freeze overnight.
  • For sauce: Combine first 3 ingredients in heavy medium saucepan. Stir over medium heat until butter melts. Add both chocolates and whisk until smooth. Mix in 3 tablespoons water. Remove from heat; cool slightly. (Terrine and sauce can be made 1 week ahead. Keep terrine frozen. Cover and refrigerate sauce. Before serving, stir sauce over low heat just until warm.)
  • Turn frozen terrine out onto platter. Peel off plastic. Cut terrine into 3/4-inch-thick slices. Place 1 slice on each plate. Drizzle sauce over. Garnish with mint.

WHITE CHOCOLATE AND STRAWBERRY TERRINE WITH DARK CHOCOLATE SAUCE



White Chocolate and Strawberry Terrine with Dark Chocolate Sauce image

Categories     Sauce     Chocolate     Dessert     Strawberry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 18

Terrines
2 3/4 cups frozen unsweetened strawberries, thawed, drained
8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3/4 cup sugar
1/3 cup water
1 tablespoon light corn syrup
4 large eggs white
1/2 teaspoon cream of tartar
1 1/2 cups chilled whipping cream
1 teaspoon vanilla extract
1 tablespoon Grand Marnier
Dark Chocolate Sauce
1 cup half and half
1/2 cup sugar
1/4 cup unsweetened cocoa powder
3 tablespoons unsalted butter
1 teaspoon instant espresso powder
1 teaspoon vanilla extract

Steps:

  • Line bottom of 9x5x3-inch loaf pan (with 7-to 8-cup capacity) with aluminum foil, extending foil over shorter ends. Puree strawberries in processor. Transfer 1 1/4 cups puree to small bowl; reserve remaining puree for another use. Stir white chocolate in top of double boiler set over barely simmering water until melted. Remove pan from over water.
  • Combine sugar, water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 250°F, tilting pan if necessary to submerge bulb of thermometer and occasionally brushing down sides of pan with wet pastry brush, about 4 minutes.
  • Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
  • Gradually add boiling syrup to whites, beating until firm peaks form and meringue is cool, about 5 minutes. Fold white chocolate into meringue.
  • Beat cream and vanilla in large bowl until medium-firm peaks form; fold into white chocolate mixture. Transfer 4 cups white chocolate mousse to medium bowl. Fold 1 1/4 cups strawberry puree and Grand Marnier into 4 cups mousse.
  • Spread half of strawberry mousse in prepared pan. Chill remaining white chocolate mousse and remaining white chocolate mousse and remaining strawberry mousse. Freeze strawberry layer until almost firm , about 15 minutes.
  • Spread white chocolate mousse over strawberry layer. Freeze until almost firm, about 25 minutes.
  • Spread remaining berry mousse over white chocolate layer. Cover terrine with plastic and freeze overnight. (Can be prepared 4 days ahead. Keep frozen.)
  • Uncover terrine. Cut between foil and pan side to loosen terrine. Invert onto platter. Lift off pan and peel off foil. Serve with Dark Chocolate Sauce.
  • To make chocolate sauce:
  • Combine half and half, sugar, cocoa, butter and espresso powder in heavy small saucepan. Whisk over low heat until sugar dissolves and butter melts. Increase heat to medium and whisk until sauce just begins to simmer. Remove from heat. Mix in vanilla. Cool sauce.

DARK CHOCOLATE TERRINE



Dark Chocolate Terrine image

Provided by Ina Garten

Categories     dessert

Time 5h

Yield 10 servings

Number Of Ingredients 24

Vegetable oil, for greasing the pan
1/2 pound (2 sticks) unsalted butter
12 ounces bittersweet chocolate, such as Lindt, broken in bits
1 teaspoon instant coffee powder
1 cup sifted confectioners' sugar
1/3 cup unsweetened cocoa powder, such as Pernigotti
8 extra-large egg yolks, at room temperature
1 tablespoon Cognac or brandy
Pinch of kosher salt
3 extra-large egg whites, at room temperature
1 tablespoon granulated sugar
1/2 cup cold heavy cream
1 teaspoon pure vanilla extract
Orange Sauce, recipe follows
Freshly grated orange zest, for serving
Fleur de sel, for serving
4 extra-large egg yolks, at room temperature
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded whole milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons Cognac or brandy
1 tablespoon Grand Marnier liqueur
1/4 teaspoon grated orange zest

Steps:

  • Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
  • Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
  • Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
  • Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
  • To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.
  • Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
  • With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.

WHITE CHOCOLATE AND FRESH RASPBERRY TERRINE



White Chocolate and Fresh Raspberry Terrine image

Categories     Milk/Cream     Chocolate     Dairy     Fruit     Dessert     Raspberry     Brandy     Spring     Summer     Shower     Bon Appétit

Yield Serves 8

Number Of Ingredients 12

For terrine
Nonstick vegetable oil spray
18 ounces imported white chocolate (such as Tobler or Lindt), finely chopped
1/2 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces, room temperature
2 tablespoons framboise eau-de-vie (clear raspberry brandy)
1 pint (2 baskets) raspberries
For sauce
1 10-ounce package frozen raspberries in syrup
1 7-ounce ripe pear, halved, cored, cut into eighths
Mint leaves
2 tablespoons framboise eau-de-vie

Steps:

  • Make terrine:
  • Coat 7 1/2 x 3 3/4 x 2-inch (3 cup) loaf pan with nonstick vegetable oil spray. Line with 3x12-inch strip of waxed paper, pressing gently to fit and overlapping ends of pan.
  • Warm 1/3 of chocolate with cream in heavy small saucepan over low heat, stirring constantly with rubber spatula until melted and smooth. Add remaining chocolate in 2 batches, allowing second batch to melt completely before adding last third. Remove from heat occasionally to avoid overheating chocolate. Add 3 tablespoons butter and 1 tablespoon framboise. Stir until butter is just melted. Repeat with remaining butter and framboise. Remove from heat; let stand in warm area while assembling terrine layers.
  • Pour 2/3 cup chocolate mixture into prepared pan and freeze until set but not hard, about 15 minutes. Choose medium-size berries and arrange upside down in 9 crosswise rows of 3 berries each, spacing evenly and leaving border around edge of pan. Press gently into chocolate. Gently pour 1 cup chocolate mixture over berries in even layer. Freeze until set but not hard, about 20 minutes. Repeat layering with more berries to form second layer. Press gently into chocolate. Gently pour remaining chocolate mixture over. Smooth to form even layer. Refrigerate until firm. Cover and chill overnight. Reserve remaining berries for garnish. (Can be prepared 2 days ahead.)
  • Make sauce:
  • Combine raspberries with syrup and pear in heavy small saucepan. Stir to coat pear with syrup. Bring to simmer. Simmer until pear softens, about 10 minutes. Puree in blender until smooth. Strain puree through fine sieve. (Can be prepared 2 days ahead. Cover tightly and refrigerate.)
  • Run small sharp warm knife around top edge of terrine. If necessary dip bottom of terrine into warm water about 5 seconds. Using waxed paper as aid, gently unmold onto small cutting board. Peel off waxed paper. Use spatula to smooth surface if necessary.
  • Heat long thin knife under warm water. Dry knife and slice terrine into 1/8-inch-thick slices, cleaning and warming knife as necessary. Place 2 to 3 slices in center of each plate. Garnish one side of plate with reserved fresh berries and mint leaves. (Can be prepared 2 hours ahead. Cover; chill.)
  • Just before serving, mix framboise into sauce. Spoon 2 to 3 tablespoons sauce opposite berries. Let stand at room temperature 10 minutes.

Tips:

  • For the smoothest terrine, use high-quality white chocolate and dark chocolate that contains at least 70% cocoa solids.
  • Make sure the cream and milk are very cold before whipping them; this will help them to hold their shape better.
  • When folding the whipped cream and milk into the white chocolate mixture, do so gently to avoid deflating the cream.
  • Chill the terrine for at least 4 hours before serving; this will allow the flavors to meld and the terrine to set properly.
  • Serve the terrine with the dark chocolate sauce and some fresh mint leaves for garnish.

Conclusion:

This white chocolate mint terrine with dark chocolate sauce is a delicious and elegant dessert that is perfect for any special occasion. With its smooth and creamy texture, refreshing mint flavor, and rich dark chocolate sauce, this terrine is sure to impress your guests. So next time you are looking for a special dessert to make, give this recipe a try.

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