Title: Chocolate Mint Terrine 1
Categories: Dessert Check
Yield: 10 Servings

		GANACHE COATING:
6	oz	BITTERSWEET CHOCOLATE, FINELY CHOPPED
1/2	c	HEAVY CREAM
1/4	c	WHITE CREME DE MENTHE
		DARK CHOCOLATE MOUSSE:
8	oz	BITTERSWEET CHOCOLATE
2	tb	UNSALTED BUTTER
1	c	HEAVY CREAM
2		LARGE EGGS
3	tb	WATER, DIVIDED
	ds	SALT
1/3	c	GRANULATED SUGAR
1	ts	UNFLAVORED POWDERED GELATIN
		MINT MOUSSE:
3/4	c	HEAVY CREAM
1		LARGE EGG PLUS 1 LARGE EGG YOLK
	ds	SALT
1/3	c	GRANULATED SUGAR
1/4	c	WHITE CREME DE MENTHE
2	ts	UNFLAVORED POWDERED GELATIN
2	tb	WATER
		GARNISH:
		MINT LEAVES (OPTIONAL)

Make the ganache coating:

Place a 8 1/2-by-4 1/2-by-2 3/4-inch non-stick metal loaf pan in the freezer while preparing the ganache coating.

Place the chocolate in a medium bowl. In a small saucepan, set over medium heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the creme de menthe.

Remove the pan from the freezer. Pour half of the ganache into the pan. Quickly begin rotating the pan slowly, allowing the ganache to coat the inside of the pan evenly over the bottom and sides. Allow any excess ganache to drip back into the bowl. Return the pan to the freezer for 5 minutes. Remove the pan from the freezer and, using a small metal spatula, spread additional ganache over the sides of the pan only. Return the pan to the freezer. Cover the remaining ganache with plastic wrap and reserve at room temperature for glazing the terrine.

Make the dark chocolate mousse:

Melt the chocolate with the butter according to the instructions given in the Chocolate Key. Set aside to cool. In a chilled, large bowl, using a hand-held electric mixer set at medium-high speed, whip the cream until soft mounds start to form. Refrigerate until needed. In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment, beat the eggs, 1 tablespoon of the water, and salt at medium speed until blended. While continuing to beat, add the sugar in a steady stream. Remove the bowl from the mixer stand and place over a pot of hot water. (The bottom of the bowl must touch the water.) Cook over medium-high heat, whisking constantly for 3 to 5 minutes, or until the granules of sugar have dissolved and the egg mixture has reached 140 degrees F on an instant-read thermometer. Return the bowl to the mixer stand and beat at medium-high speed until the mixture is thick and pale yellow, about 8 minutes.

Place the remaining 2 tablespoons of water in a small heatproof cup. Sprinkle the gelatin over the water and let it stand for 5 minutes to soften the gelatin.

Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture over hot, not simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat. Leave the cup containing the gelatin mixture in the hot water to keep the gelatin warm until ready to use.

Remove the egg mixture from the mixer stand and, using a large whisk, quickly whisk the gelatin in by hand. Using a large rubber spatula, gently fold one-third of the whipped cream into the egg mixture to lighten it. Fold in the remaining whipped cream.

Remove the loaf pan from the freezer. Pour one-third of the chocolate mousse into the pan and, using a small offset metal spatula, spread the mousse in an even layer. Return the loaf pan to the freezer. Set the remaining chocolate mousse aside in a cool place, but do not refrigerate.

Continued.......

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