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Decadent Double Chocolate and Strawberry Terrine
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Preparation:
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40 minutes
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Serves:
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8 to 10
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Ingredients
300 g (10.5 oz) package of frozen Arctic Gardens strawberries, defrosted and drained
White Chocolate Mousse:
3 tbsp (45 ml) water
1-1/2 tsp (7 ml) unflavoured gelatine, dissolved in 2 tbsp (30 ml) cold water for 1 minute
170 g (6 oz) white chocolate, coarsely chopped (6 squares)
2 egg yolks
1 cup (250 ml) Sealtest or Ultra’cream Country Style 35% cream
Dark Chocolate Mousse:
170 g (6 oz) semi-sweet dark chocolate (6 squares)
1/4 cup (60 ml) espresso or strong coffee
1-1/2 tsp (7 ml) unflavoured gelatine, dissolved in 2 tbsp (30 ml) cold water for 1 minute
3 tbsp (45 ml) water
1/2 cup (125 ml) Sealtest butter; cold, cubed
2 egg yolks
1 cup (250 ml) Sealtest or Ultra’cream 35% whipping cream, whipped
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Preparation
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1.
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Line a 23 cm x 13 cm ( 9-1/4" x 5-1/4" ) loaf pan with plastic wrap, draping extra over sides.
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White Chocolate Mousse:
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1.
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In a medium saucepan, bring water to a boil.
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2.
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Remove from heat and add gelatine, stirring until dissolved.
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3.
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Beat in yolks one at a time.
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4.
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In a bowl, lightly whip 35% whipping cream.
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5.
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Fold in chocolate mixture.
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6.
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Turn into prepared loaf pan and refrigerate until set, about 1 hour.
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7.
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Spread strawberries evenly over white chocolate mousse.
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Dark Chocolate Mousse:
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1.
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In top of double boiler or in microwave oven, melt dark chocolate with coffee.
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2.
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Add gelatine, stirring until dissolved.
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3.
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Add butter and stir until smooth.
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4.
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Beat in yolks one at a time.
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5.
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Fold in whipped cream. Spread evenly over strawberries.
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6.
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Cover with plastic wrap, refrigerate 4 hours or until set.
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Suggestion:
Unmould on a serving plate and decorate with shavings of white and dark chocolate.
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