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home > recipes > dessert > triple chocolate terrine with raspberry coulis
from UK Triple Chocolate Terrine With Raspberry Coulis This is just one recipe available for downloading from the UK Mastercook recipe archive - No Cups Here! All the recipes in the archive have UK ingredients and UK measures. Over 1700 recipes now online for you to download. Go have a look! - http://www.atoc.demon.co.uk/recipes/ Triple Chocolate Terrine With Raspberry Coulis Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chef On A Shoestring ***DARK CHOCOLATE MOUSSE*** 3 1/2 ounces dark chocolate 1/4 cup strong coffee 1 egg yolk -- beaten 3 1/2 floz cream -- lightly whipped ***MILK CHOCOLATE MOUSSE*** 3 1/2 ounces milk chocolate 1 dash rum 3 1/2 floz cream -- lightly whipped ***WHITE CHOCOLATE MOUSSE*** 3 1/2 ounces white chocolate 1 floz water 1/2 sachet gelatine 3 1/2 floz whipped cream ***RASPBERRY COULIS*** 2 ounces raspberries 1/2 tablespoon icing sugar water Dark chocolate mousse: Melt the chocolate, stir in the beaten egg yolks but do not over mix. Add the cream slowly. Milk chocolate mousse: Melt the chocolate and add a dash of rum. Mix in the lightly whipped cream. White chocolate mousse: Melt the chocolate. Heat the water, sprinkle some gelatine crystals into it and mix with a fork. If the crystals don't all dissolve, heat the gelatine mix very gently and cool a little before adding to the melted chocolate. Fold in the whipped cream. Line a mould with clingfilm, pour in the milk chocolate mousse and mix, then set in the fridge. Repeat with white chocolate mousse and then the dark chocolate mousse. Slice and cut out heart shapes. For the raspberry coulis, simmer the raspberries together with the icing sugar and a little water for five minutes. Push through a nylon sieve , discard the pips and allow to cool. Use the puree as the coulis. Note: This recipe is copyright Carlton Food Network. No Cups Here! has obtained permission to distribute this recipe in Mastercook format. It must NOT be posted elsewhere. Alan Hewitt

Triple Chocolate Terrine With Raspberry Coulis


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keyword: triple
keyword: chocolate
keyword: terrine
keyword: raspberry
keyword: coulis
ethnicity: french
recipes for dessert
recipes by alan
Email Address:
(posted August 22, 1997)


from UK

Triple
Chocolate Terrine With Raspberry Coulis

This is just one recipe available for downloading from the UK Mastercook recipe archive - No Cups Here! All the recipes in the archive have UK ingredients and UK measures. Over 1700 recipes now online for you to download. Go have a look! - http://www.atoc.demon.co.uk/recipes/

Triple
Chocolate Terrine With Raspberry Coulis

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chef On A Shoestring

***DARK
CHOCOLATE MOUSSE***
3 1/2 ounces dark
chocolate
1/4 cup
strong coffee
1
egg yolk -- beaten
3 1/2 floz
cream -- lightly whipped

***
MILK CHOCOLATE
MOUSSE***
3 1/2 ounces
milk chocolate
1
dash rum
3 1/2 floz
cream -- lightly whipped

***
WHITE
CHOCOLATE MOUSSE***
3 1/2 ounces
white
chocolate
1 floz water
1/2 sachet gelatine
3 1/2 floz whipped
cream

***
RASPBERRY COULIS***
2 ounces raspberries
1/2 tablespoon
icing sugar
water


Dark
chocolate
mousse: Melt the chocolate, stir in the beaten egg yolks but do not over mix. Add the cream slowly.

Milk chocolate
mousse: Melt the chocolate and add a dash of rum. Mix in the lightly whipped cream.

White
chocolate mousse: Melt the chocolate. Heat the water, sprinkle some gelatine crystals into it and mix with a fork. If the crystals don't all dissolve, heat the gelatine mix very gently and cool a little before adding to the melted chocolate. Fold in the whipped cream.

Line a mould with clingfilm, pour in the milk chocolate
mousse and mix, then set in the fridge. Repeat with white chocolate mousse and then the dark chocolate mousse. Slice and cut out heart shapes.

For the
raspberry coulis, simmer the raspberries together with the
icing sugar and a little water for five minutes. Push through a nylon sieve , discard the pips and allow to cool. Use the puree as the coulis.

Note: This recipe is copyright Carlton Food Network. No Cups Here! has obtained permission to distribute this recipe in Mastercook format. It
must NOT be posted elsewhere.

Alan Hewitt


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