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Triple Chocolate Terrine

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      Title: TRIPLE CHOCOLATE TERRINE
 Categories: Desserts, Chocolate
      Yield: 16 Servings
 
      3 c  Heavy or whipping cream
      7 oz Good quality bittersweet
           -chocolate, 1-in pieces
      6 oz Good-quality milk chocolate,
           -1-inch pieces
      4 oz Good-quality white
           -chocolate, 1-inch pieces
    1/2    Vanilla bean
      2 c  Chocolate Fudge Sauce
 
  Calories     per serving:             Number of Servings: 16 Fat
  grams per serving:
  :           Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS  +++*
  
  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
 
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