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Title: Chocolate Mint Terrine - Glorious Liqueurs
Categories: Dessert
Yield: 12 Servings
| 1 | lb | Bittersweet chocolate, cut |
| Up | ||
| OR | ||
| 3/4 | lb | Bittersweet chocolate AND |
| 1/4 | lb | Milk chocolate |
| 1/4 | c | Unsalted butter |
| 3 | c | Heavy cream, divided |
| 2 | Egg yolks, lightly beaten | |
| 1/2 | c | Green or white creme de |
| Menthe | ||
| 1/4 | c | Sugar |
| 8 | French petit beurre cookies, | |
| Broken up | ||
| Few drops green food | ||
| Coloring, optional | ||
| Mint Creme Anglaise* | ||
| Fresh mint sprigs, optional |
In heatproof bowl, combine chocolate, butter and 1 cup heavy cream. Place over simmering water and heat, stirring, until chocolate and butter melt. Remove from heat and cool slightly. Beat in the egg yolks and 1/4 cup creme de menthe. Let cool.
Oil a loaf pan with tasteless oil and line with tin foil. Oil foil. Set aside.
In a cold bowl, with cold beaters, beat remaining cream with sugar and remaining creme de menthe until soft peaks form.
Reserve 1/2 cup of the chocolate mixture. Fold in the cookies, then half the whipped cream. Pour half into pan.
If desired, tint remaining whipped cream a delicate green. Spoon the whipped cream over the chocolate in the pan, drizzle with reserved chocolate mixture; top with remaining cookie mixture, smoothing top. Cover and freeze at least 8 hours or overnight.
To unmold, run a knife around edge and set pan in a larger pan of hot water for no more than 30 seconds. Unmold, remove foil and return to pan until serving time.
To serve, slice into very thin slices. Serve with Mint Creme Anglaise and garnish with fresh mint sprigs, if desired.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
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