Chocolate Peanut Butter Terrine Recipe

How to Make Chocolate Peanut Butter Terrine

1. **Make the Chocolate Peanut Butter Mousse:**
2. 1.1 Fill a medium saucepan one-third full with water and bring to a simmer.
3. 1.2 In a medium metal bowl set over the simmering water (double boiler), melt 8 ounces (225g) of semi-sweet chocolate, 4 tablespoons (1/2 stick) unsalted butter, and 1/2 cup (115g) creamy peanut butter, stirring until smooth. Set aside to keep warm.
4. **Prepare the Pan:** Lightly grease a 9 1/4 x 5 1/4 x 2 3/4-inch metal loaf pan. Line the pan with plastic wrap, extending about 2 inches beyond the rim. Place the pan in the freezer.
5. **Prepare the Egg Yolk Mixture:** In a 4 1/2-quart bowl of an electric mixer fitted with the wire whip attachment, beat 4 large egg yolks at medium speed until well blended. Gradually add 1/4 cup granulated sugar, continuing to beat until pale and thick.
6. **Cook the Egg Yolks:** Remove the bowl from the mixer stand and place it over a pot of simmering water. Cook, whisking constantly, until the mixture thickens, triples in volume, and reaches 140°F (60°C) on an instant-read thermometer (3-5 minutes). Remove from heat and whisk until room temperature.
7. **Combine Chocolate and Egg Yolks:** Gently fold the warm chocolate mixture into the cooled egg yolk mixture using a large rubber spatula.
8. **Whip the Cream:** In a chilled stainless steel bowl, beat 1 1/2 cups (355ml) heavy cream and 2 tablespoons granulated sugar with a hand-held electric mixer until soft peaks form.
9. **Fold in Whipped Cream:** Gently fold the whipped cream into the chocolate mixture.
10. **Assemble the Terrine:** Carefully scrape the mousse into the prepared pan. Smooth the top, tap the pan to remove air bubbles, and cover with the overhanging plastic wrap.
11. **Chill:** Refrigerate for at least 4 hours, or preferably overnight, until set.
12. **Unmold the Terrine:** Unfold the plastic wrap. Invert the terrine onto a rack set over a cookie sheet. Remove the plastic wrap.
13. **Make the Glaze:** Melt 4 ounces (115g) semi-sweet chocolate and 2 tablespoons unsalted butter in a double boiler. Whisk in 2 tablespoons light corn syrup. Remove from heat and cool for 5 minutes to thicken slightly.
14. **Glaze and Chill:** Pour the glaze over the terrine, spreading evenly. Refrigerate for 15 minutes until set.
15. **Serve:** Slice the terrine with a hot, dry knife into 18 even pieces. Arrange 3 pieces per plate. Sprinkle with toasted peanuts and garnish with sweetened whipped cream and chocolate curls.