TRIPLE CHOCOLATE TERRINE
Regi Dean's Recipes 08/22/99
Desserts
The New Basics Cookbook
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-1-inch pieces	
Chocolate Fudge Sauce	2 c
-chocolate, 1-in pieces	
-chocolate, 1-inch pieces	
Good quality bittersweet	7 oz
Good-quality milk chocolate,	6 oz
Good-quality white	4 oz
Heavy or whipping cream	3 c
Vanilla bean	1/2
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 16 Servings
 Number of Servings: 16 Fat

1.  Heat the cream almost to a simmer in a heavy medium-size saucepan.
Remove the cream from the bowl, and divide it among three mixing
bowls in these amounts: 1-1/4 c, 1 c., 3/4 c.
2.  Stir the bittersweet chocolate into the 1-3/4 c. cream, whisking
until smooth.  Stir the milk chocolate into the 1 c. cream, whisking
until smooth.  Stir the white chocolate into the 3/4 c. cream, and
add the seeds from the vanilla bean; stir until smooth.  Cover the
three bowls loosely and refrigerate until the mixtures are thick but
still pourable, 3 hours.
3.  Line a 8-1/2 x 4-1/2 in. loaf pan with aluminum foil. Leave some
foil above the edge of the pain.
4.  Transfer the white chocolate mixture to a mixer bowl, and beat
until it forms soft peaks--be careful not to overbeat it. Beat the
last two or three strokes by hand; the mixture should be thick and
firm. Scrape it into the prepared pan, smooth the top, and chill it
in the freezer for 5 minutes.
5.  Repeat the beating process with the milk chocolate mixture and
spread it over the white chocolate mixture in the loaf pan. Smooth
the top, and freeze for 5 minutes.
6.  Repeat again with the bittersweet chocolate. Spread it over the
milk chocolate mixture, smooth the top, and cover with plastic wrap.
Refrigerate until firm, 3 hours.
7.  Lift up the foil to unmold the terrine.  Remove the foil and cut
the terrine into 1/2-in. thick slices. Spoon a pool of chocolate
sauce onto each plate, and arrange a slice on top. Let stand 5
minutes before serving.
Source:  "The New Basics Cookbook," Julee Rosso & Sheila Lukins