Chocolate-Rum Terrine
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Chocolate-Rum Terrine

By November 16, 2015

This is a big production number: a bittersweet chocolate terrine, glazed with shiny chocolate and sauced with chocolate laced with rum, brandy, and cognac, is served with scoops of three chocolate mousses! The white chocolate mousse is flavored with citrus; the milk chocolate mousse gets a touch of coffee and Bailey’s Irish Cream, and the dark chocolate mousse is flavored with more coffee and Tia Maria. Remember that any part of this could stand alone -- the glazed terrine would be wonderful by itself with its sauce; the mousses could be served separately or together. The really nice thing is that each part is made separately, then refrigerated, so the only last-minute steps are warming the sauce and dishing out the portions.

Ingredients

Instructions

To make the terrine: Preheat the oven to 350 F. Butter a 12-by-4-by-4-inch ovenproof terrine or two standard loaf pans and line the bottom with buttered waxed paper or parchment paper. Combine the chocolate, coffee paste or candy, and coffee. Melt together in the top of a double boiler over barely simmering water; when smooth, stir in the butter. Beat the egg yolks in a separate bowl until light and fluffy, gradually adding the flour, sugar, and rum as you beat. Stir the egg yolk mixture into the melted chocolate. Beat the egg whites in a clean bowl until foamy; sprinkle in the salt and beat to firm peaks. Fold a large spoonful of the beaten whites into the chocolate batter, then gently fold the batter and egg whites together. Pour into the prepared terrine. Set the terrine in a larger pan and pour hot water to reach halfway up the sides of the terrine. Bake 90 minutes, or until firm. Cool to room temperature. Invert, remove from the terrine, and peel off the paper. Wrap with plastic wrap and chill in the refrigerator for up to 2 days.

To prepare the white chocolate mousse: Soften the gelatin in the milk, then combine with the white chocolate. Melt together in the top of a double boiler over barely simmering water. Add the lemon juice, zest, and Grand Marnier. Place the pan in a large bowl filled with ice and stir the mixture until cooled and thick. Beat the egg whites in a clean bowl until firm peaks form. In another bowl, whip the cream into soft peaks. Fold a large spoonful of the beaten whites into the chocolate mixture, then gently fold the chocolate and egg whites together. Repeat to fold in the whipped cream. Place in a bowl, cover with plastic wrap, and chill in the refrigerator.

To prepare the milk chocolate mousse: Combine the chocolate and coffee. Melt together in the top of a double boiler over barely simmering water. Beat the egg yolks in a separate bowl until light in color and slightly thickened. Stir the yolks into the melted chocolate, then add the Bailey’s and lemon juice. Place the pan in a large bowl filled with ice and stir the mixture until cooled and thick. Beat the egg whites in a clean bowl until firm peaks form. In another bowl, whip the cream into soft peaks. Fold a large spoonful of the beaten whites into the chocolate mixture, then gently fold the chocolate and egg whites together. Repeat to fold in the whipped cream. Place in a bowl, cover with plastic wrap, and chill in the refrigerator.

To prepare the dark chocolate mousse: Combine the chocolate and coffee. Melt together in the top of a double boiler over barely simmering water. Beat the egg yolks in a separate bowl until light in color and slightly thickened. Stir the yolks into the melted chocolate, then add the Tia Maria. Place the pan in a large bowl filled with ice and stir the mixture until cooled and thick. Beat the egg whites in a clean bowl until firm peaks form. In another bowl, whip the cream into soft peaks. Fold a large spoonful of the beaten whites into the chocolate mixture, then gently fold the chocolate and egg whites together. Repeat to fold in the whipped cream. Place in a bowl, cover with plastic wrap, and chill in the refrigerator.

To make the glaze and sauce: Combine the sugar, cocoa, and water in a heavy saucepan. Bring to a low boil, then reduce the heat and simmer, stirring frequently, for 10 to 15 minutes, until the mixture is thick enough to coat the back of a spoon. Remove from heat and stir in the butter. Reserve 1 cup for glazing the terrine. Add the rum, brandy, and cognac to the remaining chocolate mixture. Let cool to room temperature. Unwrap the chilled terrine and pour the reserved glaze over it. Refrigerate briefly until the glaze is set.

To serve: On each serving plate, place 1 slice of terrine. Spoon sauce around the slices. Place a small scoop of each mousse across each terrine slice. Garnish with the berries, whipped cream, and mint leaves.

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