Frozen White Chocolate Terrine

1. 1

   In 2 very cold electric mixing bowls, add 2 cups of cream to each.

2. 2

   Add 1 cup of melted white chocolate to one bowl and 1 cup dark chocolate to the other.

3. 3

   Using an electric mixer, whip both bowls until cream is firm, velvety but still spreadable about 3 to 4 minutes.

4. 4

   Line a large loaf pan with parchment paper.

5. 5

   Spoon 1/2 of the white chocolate mixture evenly on the bottom of the pan.

6. 6

   Spoon 1/2 of the dark chocolate mixture over the white chocolate layer, spread evenly.

7. 7

   Top the dark chocolate layer with the remaining white chocolate mixture.

8. 8

   Cover the pan completely with plastic wrap and place in the freezer.

9. 9

   Freeze until the terrine is well set, about 2 hours.

10. 10

    Remove the terrine and unmold.

11. 11

    Using a hot knife, slice the terrine into 2-inch slices.

12. 12

    Place the remaining chocolate mixture in a pastry bag with a star tip.

13. 13

    Spoon a small pool of the sauce in the center of the plate.

14. 14

    Lay one piece of the terrine in the center of the sauce.

15. 15

    Pipe a small portion of the chocolate mixture off to the side of the terrine.

16. 16

    Garnish with the mint, powdered sugar, and chocolate cutouts.

* Per serving · 4 servings · Values may vary.

No additional tips available.