Ingredients
-
-
11
-
4
-
6
-
4
-
4
-
1 3/4
-
-
4
-
5
-
2
-
-
-
1/2
-
Directions
Chocolate Peanut Butter Terrine,I made this a few years ago, from the godiva chocolate website. Absolutely 1000% fab, should have 10 stars cannot say enough about it,honestly speechless, Its only downfall is time and can be tricky. but if you choose to make it you will not be dissapointed.,This dessert is really worth the effort.
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Steps
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1
Done
|
Make the Chocolate Peanut Butter Mousse--------------------. |
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2
Done
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Lightly Grease the Bottom and Sides of a 9 1/4-by-5 1/4-by-2 3/4-Inch Metal Loaf Pan. |
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3
Done
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Line the Pan With Plastic Wrap So That the Plastic Extends About 2 Inches Beyond the Rim of the Pan. |
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4
Done
|
Place the Pan in the Freezer. |
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5
Done
|
Fill a Medium Saucepan One-Third of the Way With Water and Bring to a Simmer. |
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6
Done
|
Place the Chocolate, Butter and Peanut Butter in a Medium Metal Bowl Over the Simmering Water and Melt. |
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7
Done
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When Melted, Set the Chocolate Mixture Aside, Keeping It Warm. |
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8
Done
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in a 4 1/2-Quart Bowl of an Electric Mixer, Using the Wire Whip Attachment, Beat the Egg Yolks at Medium Speed Until Wellblended. |
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9
Done
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While Continuing to Beat, Add 2 Tablespoons of the Sugar in a Steady Stream. |
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10
Done
|
Remove the Bowl from the Mixer Stand and Place Over a Pot of Hot Water. |
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11
Done
|
(the Bottom of the Bowl Must Touch the Water.) Cook Over Medium-High Heat, Whisking Constantly Until the Mixture Is Thick and Tripled in Volume, and Registers 140 Degrees F For 3 to 5 Minutes on an Instant Read Thermometer. |
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12
Done
|
Remove the Bowl from the Heat and Whisk the Mixture Until It Is Room Temperature. |
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13
Done
|
Using a Large Rubber Spatula, Gently Fold in the Reserved Chocolate Mixture. |
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14
Done
|
in a Chilled Stainless Steel Medium Bowl, Using a Hand-Held Electric Mixer Set at Medium-High Speed, Whip the Cream and 2 Tablespoons of the Sugar Until Soft Peaks Begin to Form. |
|
15
Done
|
Using the Rubber Spatula, Gently Fold the Whipped Cream Into the Chocolate Mixture. |
