White Chocolate Mint Terrine with Dark Chocolate Sauce
Elevate your dessert game with this decadent White Chocolate Mint Terrine with Dark Chocolate Sauce—a luxurious no-bake confection that’s as visually stunning as it is delicious. This creamy mint-infused white chocolate mousse is light yet indulgent, thanks to the incorporation of whipped cream and a hint of fresh mint. Layered in a terrine and chilled to perfection, it pairs beautifully with a velvety, bittersweet dark chocolate sauce for a dynamic contrast of flavors. The recipe is easier than it looks, requiring just 30 minutes of prep time before chilling, making it an impressive dessert for dinner parties or holiday celebrations. Serve this delightful treat in elegant slices, drizzled with warm chocolate sauce and garnished with fresh mint leaves, for an unforgettable finale to any meal.
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Recipe Information
Ingredients
- 300 grams White chocolate
- 20 grams Fresh mint leaves
- 500 milliliters Heavy cream (divided)
- 2 teaspoons Unflavored gelatin
- 3 tablespoons Cold water
- 150 grams Dark chocolate
- 2 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
Instructions
Line a 9x5-inch loaf pan with plastic wrap, leaving some overhang on all sides for easy removal later.
In a small bowl, sprinkle the unflavored gelatin over cold water to bloom. Let it sit for 5 minutes.
Chop the white chocolate into small pieces and place it in a heatproof bowl.
In a small saucepan, heat 250 milliliters of heavy cream with the fresh mint leaves over low heat. Allow the mixture to steep for about 10 minutes, stirring occasionally.
Strain the mint cream through a fine-mesh sieve to remove the mint leaves, then reheat gently until just warm but not boiling.
Pour the warm mint-infused cream over the chopped white chocolate. Let it sit for 1 minute to melt, then whisk until smooth.
Microwave the bloomed gelatin for 10 seconds to dissolve, then whisk it into the white chocolate mixture.
In a separate bowl, whip the remaining 250 milliliters of heavy cream until soft peaks form. Gently fold the whipped cream into the cooled white chocolate mixture until fully incorporated.
Pour the mousse mixture into the prepared loaf pan, smoothing the top with a spatula. Cover and refrigerate for at least 6 hours or overnight until set.
To prepare the dark chocolate sauce, combine dark chocolate, unsalted butter, granulated sugar, and 3 tablespoons of water in a heatproof bowl over a pot of simmering water. Stir until the mixture is fully melted and smooth.
Remove the sauce from the heat and stir in the vanilla extract. Let cool slightly before serving.
To serve, lift the terrine out of the loaf pan using the plastic wrap overhang. Slice into even portions using a sharp knife warmed under hot water and wiped dry after each cut.
Drizzle each slice with warm dark chocolate sauce and garnish with extra mint leaves, if desired. Serve immediately.
Nutrition Facts
Calories |
4513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.8 g | 446% | |
| Saturated Fat | 210.8 g | 1054% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 392 mg | 17% | |
| Total Carbohydrate | 308.6 g | 112% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 290.9 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1094 mg | 84% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2225 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
