Chocolate Peanut Butter Terrine Food

FROZEN PEANUT BUTTER AND CHOCOLATE TERRINE

Steps:

• Line a 9x5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies., In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among 3 bowls., To 1 portion of cheese mixture, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To second portion, stir in melted chocolate and cocoa; add to loaf pan. Sprinkle with remaining cookies. To third portion, stir in peanut butter. Spread over top., Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.

CHOCOLATE TERRINE

Steps:

• Preheat oven to 350 degrees F.
• In a medium-sized bowl, fitted into a saucepan, covering but not touching barely simmering water, melt chocolate and butter.
• Add the coffee and sugar and continue to whisk to dissolve the sugar. Continue cooking until very hot approximately 120 degrees F.
• Remove from the heat and whisk in the eggs. Pour into foil-lined loaf pan and bake in a water bath for 40 minutes.
• Let cool, then chill overnight. Turn out the next day and serve in slices.

CHOCOLATE-PEANUT BUTTER TERRINE WITH SUGARED PEANUTS

Steps:

• To make the terrine:
• Spray an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with nonstick spray. Line the sprayed pan with plastic wrap, allowing a 1 1/2-inch overhang on all sides.
• In a stainless-steel bowl, combine the chocolate, butter, and peanut butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth.
• Combine the egg yolks and sugar in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until thick, about 1 minute. Remove the bowl from the mixer stand. Using a wooden spoon, stir in the chocolate mixture in 3 equal additions. The mixture will be quite thick.
• In a separate bowl, whisk the cream until it starts to thicken. Using a spatula, fold the cream into the chocolate mixture in 4 equal additions. Spread the batter in the prepared pan. Cover with the plastic wrap overhanging the sides and refrigerate until firm, at least 4 hours.
• To unmold the terrine, fold back the plastic wrap and invert the pan onto a wire rack. Pull on a corner of the plastic wrap to release the terrine from the pan. Lift off the pan and carefully remove the plastic wrap. Line a baking sheet with parchment paper and place the rack in it. Return the terrine to the refrigerator while you make the glaze.
• To make the chocolate glaze:
• In a stainless-steel bowl, combine the chocolate, butter, and corn syrup. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water, and heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth. The glaze should be pourable but not so thin that it will run off the terrine. If the glaze is too thin, let it sit at room temperature for about 30 minutes.
• Slowly pour the glaze evenly over the top of the terrine, allowing it to stream evenly down the sides. With an offset spatula, spread the glaze to cover the terrine smoothly and completely. Refrigerate until the glaze is set, about 30 minutes.
• While the glaze is setting, make the sugared peanuts:
• Preheat the oven to 350°F. In a bowl, whisk the egg white until frothy. Whisk in the sugar. Add the peanuts and mix until they are evenly coated with the egg white mixture.
• Spread the peanuts in a single layer on a rimmed baking sheet and place in the oven. Toast the nuts, stirring them every 5 minutes, until dry and golden brown, 15 to 20 minutes.
• To serve:
• Transfer the terrine to a serving platter and arrange the sugared peanuts on top. Cut the terrine with a hot, dry knife.

DARK CHOCOLATE TERRINE

Steps:

• Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
• Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
• Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
• Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
• To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.
• Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.

CHOCOLATE PEANUT BUTTER TERRINE

Steps:

• Make the chocolate peanut butter mousse--------------------.
• Lightly grease the bottom and sides of a 9 1/4-by-5 1/4-by-2 3/4-inch metal loaf pan.
• Line the pan with plastic wrap so that the plastic extends about 2 inches beyond the rim of the pan.
• Place the pan in the freezer.
• Fill a medium saucepan one-third of the way with water and bring to a simmer.
• Place the chocolate, butter and peanut butter in a medium metal bowl over the simmering water and melt.
• When melted, set the chocolate mixture aside, keeping it warm.
• 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.
• While continuing to beat, add 2 tablespoons of the sugar in a steady stream.
• Remove the bowl from the mixer stand and place over a pot of hot water.
• (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.
• Remove the bowl from the heat and whisk the mixture until it is room temperature.
• Using a large rubber spatula, gently fold in the reserved chocolate mixture.
• 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.
• Using the rubber spatula, gently fold the whipped cream into the chocolate mixture.
• Carefully scrape the mousse/terrine mixture into the prepared terrine pan.
• Smooth the top with the rubber spatula.
• Tap the pan on the counter to eliminate any air bubbles.
• Cover the top of the terrine with the plastic wrap overhang.
• Refrigerate for at least four hours until set.
• Unmold the terrine------------------------.
• Unfold the plastic wrap from the top of the chilled terrine, and use it to lift the terrine out of the loaf pan.
• Invert the terrine onto a rack set on top of a cookie sheet.
• Remove the plastic wrap from the terrine.
• Glaze the terrine------------------.
• Melt the chocolate and butter.
• Whisk in the corn syrup.
• Remove the melted chocolate from the double boiler and let cool for about 5 told minutes so it can thicken slightly.
• Pour the glaze over the terrine, spreading it evenly over the entire terrine using an offset metal cake spatula.
• Refrigerate until set, about 15 minutes.
• To serve--------------------.
• Slice the terrine with a hot, dry knife into 9 even slices, and then again in half making a total of 18 pieces.
• Place 3 pieces of terrine on each dessert plate.
• Sprinkle with toasted peanuts over the top and sides of the terrine.
• Garnish with sweetened whipped cream and chocolate curls.

BANANA CHOC & PEANUT BUTTER ICE CREAM TERRINE

Steps:

• Line a 21cm x 11cm loaf pan with plastic wrap, allowing extra to hang over the sides. Place half of the vanilla ice cream into a bowl. Allow to soften slightly. Blend the banana and lemon juice until pureed. Fold through the ice cream until well combined. Spread into the base of the pan. Freeze for 1 hour or until firm.
• Place the chocolate ice cream in a bowl. Allow to soften slightly. Swirl the peanut butter through the ice cream. Spread over the banana ice cream layer. Freeze for 1 hour or until firm.
• Place the remaining vanilla ice cream in a bowl. Allow to soften slightly. Use your hands to roughly crush the biscuits into the bowl. Fold the biscuits through the ice cream. Spread over the chocolate ice cream layer. Cover with plastic wrap. Freeze for at least 4 hours or overnight to firm.
• To serve, invert onto a chopping board or serving platter. Remove the plastic wrap and cut into slices to serve.