Dark Choc Terrine Two Sauces 2

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Servings: 12 Difficulty: Advanced
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International-style classic sauce that brings home-style flavor to your table
Dark Choc Terrine Two Sauces 2 recipe image
Dark Choc Terrine Two Sauces 2 recipe image
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Dark Choc Terrine Two Sauces 2

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 4095.0

Description

This International sauce features To melt the chocolate. Gently whisk until smooth. Stir in the. It delivers sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. vanilla.
  2. Let cool to tepi Remove the plastic wrap from the chilled chocolate terrine.
  3. Place the terr return the terrine to the freezer for at least 1 hour.
  4. Make the milk chocolate sauce: Put the chocolate in a medium bowl.
  5. In a small saucepan, over medium heat, bring the half-and-half to a gentle boil.
  6. Pour the half-and-half over the chocolate.
  7. Let stand for 30 seconds to melt the chocolate.
  8. Gently whisk unt smooth.
  9. Stir in the vanilla.
  10. Let cool to room temperature.
  11. (The sauce can b prepared up to 2 days ahead and kept refrigerated.
  12. Rewarm in the top of a double boiler over hot, not simmering, water -- or in a microwave on MEDIUM [50%] power.)
  13. Make the dark chocolate sauce:
  14. Place the chocolate in a medium bowl.
  15. In a small saucepan, heat the cream a corn syrup over medium heat until the mixture comes to a boil.
  16. Pour the hot cream mixture over the chocolate .
  17. Let stand for 30 seconds to melt the chocolate.
  18. Gently whisk until smooth.
  19. Stir in the vanilla.
  20. The sauce should 2 days ahead and kept refrigerated.
  21. Rewarm in the top of a double boiler ov hot, not simmering, water -- or in a microwave on MEDIUM [50%] power.) Thi refrigerator.
  22. To serve, spoon some of the dark chocolate sauce over half of each dessert plate.
  23. Spoon some of the milk chocolate sauce over the other half of each plate.
  24. With a sharp thin-bladed knife,
  25. cut the terrine into 12 slices, wipi the blade clean between each
  26. slice .
  27. Lay the slices on the dessert plates.
  28. Judith Sutton

Nutrition Facts

Servings 12

Amount Per Serving
Calories 4095.0kcal
% Daily Value *
Total Fat 225.0g347%
Saturated Fat 135.0g675%
Cholesterol 0.0mg0%
Sodium 180.0mg8%
Total Carbohydrate 442.5g148%
Dietary Fiber 82.5g330%
Sugars 345.0g
Protein 37.5g75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, choc, chocolate, dark, gently, international, melt, microwave, sauce, sauces, simmering, smooth, stir, terrine, title, two, vegan, whisk
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