Elegant dessert for the holidays

CHOCOLATE TERRINE

For the mousse:

9 oz. semi-sweet chocolate                               3 oz. unsweetened chocolate

1 cup (2 sticks) unsalted butter                         3 cups whipping cream

9 Tbls. sugar                                                    1 ½ tsp. vanilla

6 egg yolks                                                      

For the glaze:

3 oz. unsweetened chocolate                             For Serving – (very soft whipped cream)

½ cup (1 stick) unsalted butter                          ¼ cup sugar

                                                                      1 ½ tsp. vanilla

Mousse:

Cut the two types of chocolate and the butter into small pieces to facilitate melting and place in the top of a double boiler. Melt the chocolate and butter slowly over simmering water, stirring frequently. As soon as the last lump of chocolate is melted, remove from the heat and set aside at room temperature to cool.

In a large mixing bowl, beat the cream until it reaches soft peaks. Gradually add the sugar and vanilla and beat until very stiff. Set aside.

Stir the egg yolks into the chocolate, which will become shiny and thicken slightly as yolks are absorbed. Fold the whipped cream into the chocolate until no streaks are left.

Line an 8 cup loaf pan (also could use 8x8 glass dish or 7x11 pan) with saran wrap, pressing the film against the sides and bottom of the pan and over the sides, being certain to cover all the exposed surfaces to insure that the terrine un-molds easily.

Pour the chocolate mixture into the terrine**, smooth the top with a spatula, and refrigerate overnight. To un-mold, invert the terrine onto a decorative serving plate. Peel off the plastic wrap and return the terrine to the refrigerator while the glaze is prepared.

For the glaze:

Melt the chocolate and butter, cut into small pieces, in the top of a double boiler set over simmering water, stirring occasionally. Allow the glaze to cool until it is just slightly warm to the touch. Spoon the glaze over the terrine, allowing it to drip down and spoon it onto the sides of the terrine. Refrigerate, uncovered, until serving time.

Very soft whipped cream, for serving:

Beat cream until thickened but quite loose. Add sugar & vanilla and beat until thick but still runny and not at all stiff, just before it reaches the soft peak stage.

Serving Suggestions:

Put a thin slice of the chocolate terrine on a dessert plate and serve with the whipped cream on the side 

OR

Put a puddle of the soft whipped cream on a dessert place and place a thin slice of the terrine on top 

OR

Put a thin slice of the chocolate terrine on a dessert plate and drizzle with soft whipped cream

**A terrine is a glazed earthenware cooking dish with vertical sides and a tightly fitting lid, generally oblong or oval.