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1
Make the chocolate peanut butter mousse--------------------.
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2
Lightly grease the bottom and sides of a 9 1/4-by-5 1/4-by-2 3/4-inch metal loaf pan.
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3
Line the pan with plastic wrap so that the plastic extends about 2 inches beyond the rim of the pan.
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4
Place the pan in the freezer.
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5
Fill a medium saucepan one-third of the way with water and bring to a simmer.
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6
Place the chocolate, butter and peanut butter in a medium metal bowl over the simmering water and melt.
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7
When melted, set the chocolate mixture aside, keeping it warm.
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8
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.
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9
While continuing to beat, add 2 tablespoons of the sugar in a steady stream.
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10
Remove the bowl from the mixer stand and place over a pot of hot water.
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11
(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.
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12
Remove the bowl from the heat and whisk the mixture until it is room temperature.
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13
Using a large rubber spatula, gently fold in the reserved chocolate mixture.
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14
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.
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15
Using the rubber spatula, gently fold the whipped cream into the chocolate mixture.
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16
Carefully scrape the mousse/terrine mixture into the prepared terrine pan.
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17
Smooth the top with the rubber spatula.
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18
Tap the pan on the counter to eliminate any air bubbles.
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19
Cover the top of the terrine with the plastic wrap overhang.
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20
Refrigerate for at least four hours until set.
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21
Unmold the terrine------------------------.
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22
Unfold the plastic wrap from the top of the chilled terrine, and use it to lift the terrine out of the loaf pan.
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23
Invert the terrine onto a rack set on top of a cookie sheet.
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24
Remove the plastic wrap from the terrine.
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25
Glaze the terrine------------------.
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26
Melt the chocolate and butter.
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27
Whisk in the corn syrup.
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28
Remove the melted chocolate from the double boiler and let cool for about 5 told minutes so it can thicken slightly.
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29
Pour the glaze over the terrine, spreading it evenly over the entire terrine using an offset metal cake spatula.
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30
Refrigerate until set, about 15 minutes.
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31
To serve--------------------.
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32
Slice the terrine with a hot, dry knife into 9 even slices, and then again in half making a total of 18 pieces.
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33
Place 3 pieces of terrine on each dessert plate.
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34
Sprinkle with toasted peanuts over the top and sides of the terrine.
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35
Garnish with sweetened whipped cream and chocolate curls.
