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LOCATION: Recipes >> Dessert Recipes >> Chocolate Terrine 04

Print this Recipe    Chocolate Terrine 04

Layered Chocolate Terrine

1 package cook-&-serve vanilla pudding mix, 6 serving-size
1 tablespoon instant coffee crystals
1 3/4 cups milk
6 ounces sweet baking chocolate, cut up
1 tablespoon creme de cacao, optional
2 3-oz packages ladyfingers (24 total), split
1/2 cup whipping cream, whipped
1/2 cup chopped toasted almonds

3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1 cup whipping cream
1/2 teaspoon vanilla
raspberries and almonds, optional

Combine pudding mix and coffee crystals in a large saucepan. Stir
in milk. Cook and stir over medium heat till boiling. Remove from
heat; add chocolate. Stir till chocolate is melted. If desired,
stir in creme de cacao. Transfer to a large bowl. Cover with
plastic wrap; cool for 45 minutes. Meanwhile, line a 9x5x3-inch
loaf pan with clear plastic wrap. Line bottom and sides with some
of the split ladyfingers, trimming as necessary to fit. Stir
filling gently just till smooth. Fold in whipped cream and almonds.
Spoon half of filling into the ladyfinger-lined pan. Top with a
layer of ladyfingers. Repeat layers with remaining filling and
ladyfingers. Cover and chill overnight. To serve, uncover loaf
and invert onto serving plate. Remove plastic wrap. If desired
garnish with Chocolate Whipped Cream, raspberries, and almonds.
Slice to serve.

Makes 12 servings.

Chocolate Whipped Cream: Combine 3 tablespoons sugar and 2 tablespoons
unsweetened cocoa powder. Add to 1 cup whipping cream and 1/2
teaspoon vanilla in a bowl. Beat with an electric mixer on medium
speed till stiff peaks form (tips stand straight).

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