Triple Chocolate Terrine Recipe
layered white, milk, dark chocolate
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Ingredients
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Chocolate Layers
Garnish
Method
Preparation of Chocolate Layers
Prepare Dark Chocolate Layer
Melt the dark chocolate with 200 ml of heavy cream and 50 g of butter in a heatproof bowl over simmering water. Stir until smooth and well combined. Remove from heat and let cool slightly.
Prepare Milk Chocolate Layer
In another bowl, melt the milk chocolate with 200 ml of heavy cream and 25 g of butter. Stir until smooth and well combined. Remove from heat and let cool slightly.
Prepare White Chocolate Layer
In a third bowl, melt the white chocolate with the remaining 200 ml of heavy cream and 25 g of butter. Stir in vanilla extract and powdered sugar until smooth. Remove from heat and let cool slightly.
Assembly
Layering the Terrine
In a loaf pan lined with parchment paper, pour the dark chocolate layer first and spread it evenly. Refrigerate for 30 minutes to set slightly. Next, add the milk chocolate layer and refrigerate for another 30 minutes. Finally, pour the white chocolate layer on top and smooth it out. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.
Serving
Serve the Terrine
Carefully remove the terrine from the loaf pan by lifting the parchment paper. Slice into pieces and dust with cocoa powder. Garnish with chocolate shavings and fresh berries if desired.