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1
For terrine: Line 9x5x2 1/2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches.
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2
Place in freezer.
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3
Whisk first 3 ingredients in large metal bowl.
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4
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160F, about 4 minutes.
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5
Remove bowl from over water.
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6
Add white chocolate; whisk until melted and smooth.
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7
Mix in peppermint extract.
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Whisk until cool and thick, about 3 minutes.
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9
Using electric mixer, beat cream in another large bowl until stiff peaks form.
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10
Fold cream into white chocolate mixture.
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11
Spoon mixture into prepared pan; smooth top.
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12
Cover and freeze overnight.
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13
For sauce: Combine first 3 ingredients in heavy medium saucepan.
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14
Stir over medium heat until butter melts.
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15
Add both chocolates and whisk until smooth.
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16
Mix in 3 tablespoons water.
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17
Remove from heat; cool slightly.
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18
(Terrine and sauce can be made 1 week ahead.
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Keep terrine frozen.
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20
Cover and refrigerate sauce.
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21
Before serving, stir sauce over low heat just until warm.)
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22
Turn frozen terrine out onto platter.
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23
Peel off plastic.
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24
Cut terrine into 3/4-inch-thick slices.
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25
Place 1 slice on each plate.
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26
Drizzle sauce over.
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27
Garnish with mint.
