Low Carb Salted Chocolate Terrine Food

THREE LAYERED CHOCOLATE TERRINE

Steps:

• Chop the chocolate into small pieces and place in three seperate bowls.
• Heat the cream to boiling point and pour 1 1/4 cups over the semisweet dark chocolate.
• Pour 1 cup over the milk chocolate.
• And 3/4 cup over the white chocolate.
• Whisk each chocolate until smooth.
• Cover each bowl with plastice wrap and cool to room temperature.
• Refrigerate until thick, but not hardened, about 2 1/2 hours.
• Line a 9-inch round springform pan with plastic wra or foil leaving a 1-inch overhang around the top of the pan.
• Remove the semisweet chocolate mixture from the fridge and beat using an electric mixer until thick, soft peaks.
• Pour into the prepared pan, cover with plastic wrap and freeze for 5 minutes.
• Remove the plastice wrap and repeat with the other chocolates.
• Cover the pan wit plastic wrap and freeze overnight.
• Remove the Terrine from the freezer 15 minutes before serving.
• Just before serving remove the sides of the pan, peel off the foil or plastic, and cut and enjoy.

TRIPLE CHOCOLATE TERRINE

Steps:

• Since the flavor of these layers depends entirely on the chocolate, please use the best brand you can afford- I like Callebaut, but you can also use Lindt, Tobler, Valrhona or Ghiardelli.
• Using a standard loaf pan, line it with plastic wrap so that the plastic extends beyond the sides of the pan by at least 3 inches on each side.
• For the dark chocolate layer: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
• Stir until smooth.
• Whisk in the yolk and mix well.
• Set aside.
• Whip the whites and cream of tartar until soft peaks form.
• Sprinkle in the sugar, beating on high until stiff, but not dry.
• Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
• Beat the cream until it holds it shape (not stiff) then scrape on top of the whites.
• Fold everything together gently until no streaks of white appear.
• Turn the mousse into your prepared mold, spreading until it is an even layer.
• Place in the freezer.
• Make the milk chocolate layer: melt the chocolate and coffee in the microwave on 30% (low) power for about 2 minutes.
• Stir until smooth and completely melted.
• (Milk chocolate burns very easily. Do not attempt to melt it at a higher temperature.) Set aside to cool slightly.
• Whip the cream until soft peaks form- not too stiff.
• Fold very carefully into the milk chocolate- it will seem very soft.
• Scrape on top of the dark chocolate layer, smoothing to an even layer.
• Put in the freezer.
• Make the white chocolate layer: place the chocolate and 2 tbl.
• water in a heatproof bowl.
• Microwave on low (30% power) for about 2 minutes.
• Stir until very smooth and completely melted.
• Let cool slightly.
• Whip the cream until soft peaks form- not too stiff.
• Fold very carefully into the chocolate- it, too, will seem very soft.
• Scrape on top of the milk chocolate layer, smoothing to an even layer.
• Now- gently, gently tap the pan a couple of times on the counter to allow all the layers to settle against one another.
• Carefully wrap the excess plastic up over the mousse.
• Put the entire thing in the freezer for at least 4 hours, preferably overnight.
• It also freezes well for a month prior to serving.
• To serve: Take the pan from the freezer, and set in a pan of hot water for 10 seconds.
• Carefully unwrap the plastic from the top, then unmold onto a cutting board, pulling on the plastic wrap to help release it.
• Peel the plastic from the mousse and discard.
• Slice the mousse into 8 slices (this is done more easily with a knife you run under hot water then wipe dry quickly and cut while the knife is still warm) and carefully arrange on individual plates.
• Serve immediately.
• Serving suggestions: raspberry sauce and a few berries and a sprig of mint, or be really decadent and serve it with a drizzle of hot fudge sauce and a sprig of mint or both.

TERRINE WITH SPINACH AND CARROTS

Steps:

• Preheat oven to 350.
• Grease a 9x5 inch loaf pan very well.
• Sprinkle the parmesan into the pan and tap the sides to evenly coat.
• Turn the pan unside down and shake off excess cheese.
• For the spinach mixture, coarsely chop the spinach.
• Put the spinach in a pot of boiling water for 1 minute.
• Drain and wring out excess water.
• Set aside.
• Mix the cottage and cream cheeses together with a mixer until there are no lumps of cream cheese.
• Add eggs, flour, salt, pepper, cheddar, and spinach.
• Mix well and set aside.
• For carrot mixture, put them in a pot of boiling water for 3 minutes, remove and set aside.
• Blend eggs, shallot, ginger, salt and pepper with a mixer.
• Add flour, jack cheese, and half anf half.
• Blend well.
• Add carrots and stir to combine.
• To assemble, spoon half of the spinach mixture into the loaf pan, then carefully all of the carrot mixture.
• Put the remaining spinach mixture on top.
• Smooth the top evenly with a spatula.
• Bake 50-60 minutes or until puffed but not yet browned.
• Cool 1 hour and turn out onto a platter.
• Refrigerate for 2 hours.
• Slice into 1 inch pieces and serve garnished with parsley sprigs.

CHOCOLATE MARBLE TERRINE

Steps:

• Butter a 1 1/2-quart terrine mold or loaf pan and line with plastic wrap.
• For the Dark Chocolate Mousse, cut chocolate and butter into small pieces and combine in a bowl.
• In a medium saucepan, bring about 2 inches of water to a simmer.
• Remove pan from heat.
• Set the bowl of chocolate over the hot water and stir until chocolate has melted.
• Cool, and then add the cream, 2 tablespoons at a time, stirring well.
• Stir in the cognac.
• Cover mixture with plastic and let stand at room temperature until firm and cool, at least 2 hours.
• Do not refrigerate.
• For the White Chocolate Mousse, follow the procedure above, substituting white chocolate for the semisweet.
• For the Chocolate Sauce, cut chocolate into small pieces.
• In a saucepan, combine sugar, corn syrup, and 1 cup water, and bring to a boil.
• Remove from heat and stir in chocolate.
• Let chocolate mixture stand 2 minutes, and then whisk until smooth.
• Set aside to cool.
• Recipe can be prepared to this point a day ahead.
• For the meringue, in a medium saucepan, bring about 2 inches of water to a simmer.
• Combine egg whites and sugar in the bowl of an electric mixer or in a large bowl.
• Set bowl over the simmering water and gently whisk until egg whites are warm and sugar is dissolved, about 3 minutes.
• Remove bowl from simmering water, and using the whisk attachment of mixer, whip until meringue is cool and stiff peaks form, about 7 minutes.
• Set aside.
• Beat White Chocolate Mousse on medium speed until lightened in texture and color, about 3 minutes.
• Repeat with Dark Chocolate Mousse.
• Immediately fold 1/3 of the meringue into the Dark Chocolate Mousse; 2/3 of the meringue into the White Chocolate Mousse.
• Spoon the Dark Chocolate Mousse on top of the White Chocolate Mousse in one bowl.
• Using a spatula, marbleize the mixtures with about 6 turns of the spatula, being careful not to overmix.
• Gently pour mixture into the mold.
• Give mold several raps against a towel-covered surface to level the mousse, and then cover with plastic wrap.
• Refrigerate for 8 hours or up to 2 days.
• Just before serving: Wrap the mold in a hot, wet cloth.
• Invert pan onto a cutting board and cut into 1-inch-thick slices with warm, dry knife.
• Spoon Chocolate Sauce onto dessert plates and gently lay slices on top.

CHOCOLATE TERRINE WITH ALMONDS AND LADYFINGERS

Steps:

• Lightly oil 10x4x3-inch loaf pan,. Line pan with plastic wrap, allowing plastic to overhang pan sides by 4-inches. Stir chocolate and espresso in heavy medium saucepan over low heat until melted and smooth, Set aside,.
• Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in egg yolks one at a time, Stir in almonds and brandy and melted chocolate mixture,.
• Using clean dry beaters, beat egg whites and salt in medium bowl until soft peaks form,. Fold egg whites into chocolate mixture, then fold in ladyfingers.
• Transfer mixture to prepared pan. Tap pan against counter once; smooth off with off-set spatula. Cover with overhanging plasric wrap and refrigerate until firm, about 6 hours or overnight.
• Unwrap plastic from atop chocolate terrine, Place plate atop terrine, Invert terrine onto platter. Remove pan, leaving plastic covering chocolate terrine. Refrigerate until ready to serve.
• Remove plastic wrap from terrine, Using long sharp knife, cut terrine into thin slices. Transfer slices to plates and serve with whipped cream.