Ingredientes para White Chocolate Mint Terrine With Dark Chocolate Sauce
- Egg Yolks
- 3 tablespoons water
- 1/2 cup light corn syrup
- 12 ounces white chocolate, finely chopped
- 1 teaspoon peppermint extract
- Whipping Cream
- Dark Corn Syrup
- 2 tablespoons unsalted butter
- Bittersweet Chocolate
- Fresh Mint Leaves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this White Chocolate Mint Terrine With Dark Chocolate Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer White Chocolate Mint Terrine With Dark Chocolate Sauce
- **Prepare the Terrine:** Line a 9x5x2-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides.
- Place the lined loaf pan in the freezer while you prepare the white chocolate mixture.
- **Make the White Chocolate Mixture:** In a large metal bowl, whisk together 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water.
- **Cook the Sugar Mixture:** Set the bowl over a saucepan of simmering water (double boiler). Whisk constantly until a candy thermometer registers 160°F (about 4 minutes).
- **Remove from Heat & Add Chocolate:** Remove the bowl from the water. Add 12 ounces finely chopped white chocolate and whisk until completely melted and smooth.
- **Add Flavoring & Cool:** Stir in 1 teaspoon peppermint extract. Whisk until the mixture cools and thickens slightly (about 3 minutes).
- **Whip the Cream:** In a separate large bowl, beat 2 cups heavy cream with an electric mixer until stiff peaks form.
- **Combine & Freeze:** Gently fold the whipped cream into the cooled white chocolate mixture. Spoon the mixture into the prepared loaf pan and smooth the top.
- **Freeze:** Cover the pan tightly and freeze overnight.
- **Make the Dark Chocolate Sauce:** In a medium saucepan, combine 2 tablespoons unsalted butter and 4 ounces finely chopped dark chocolate.
- **Melt & Combine:** Stir over medium heat until the butter melts and the chocolate is smooth. Stir in 3 tablespoons of water.
- **Cool the Sauce:** Remove from heat and let cool slightly.
- **Unmold & Slice:** Turn the frozen terrine out onto a platter and carefully peel off the plastic wrap.
- **Serve:** Cut the terrine into 1/2-inch-thick slices. Place one slice on each plate and drizzle generously with the dark chocolate sauce. Garnish with fresh mint sprigs.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
60g
Fat
91g
Carbs
7g
