Triple Chocolate Terrine
Indulge in layers of pure decadence with this irresistible Triple Chocolate Terrine—a show-stopping no-bake dessert that’s as elegant as it is indulgent. Featuring velvety layers of dark, milk, and white chocolate mousse, each folded with whipped cream for a light yet luscious texture, this dessert is a chocolate lover's dream. A touch of vanilla enhances the rich chocolate flavors, while a hint of gelatin ensures every layer holds its shape beautifully. Perfectly smooth and layered to perfection, this terrine is chilled overnight in a loaf pan for easy slicing, making it an ideal make-ahead dessert for special occasions. Serve each slice with a dusting of cocoa powder for a sophisticated finish that’s sure to wow your guests.
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Recipe Information
Ingredients
- 200 grams Dark chocolate
- 200 grams Milk chocolate
- 200 grams White chocolate
- 600 ml Heavy cream
- 10 grams Gelatin powder
- 50 ml Cold water
- 1 teaspoon Vanilla extract
- 1 tablespoon Unsweetened cocoa powder
- 1 small amount Cooking spray or butter (for greasing)
Instructions
Grease an 8x4 inch loaf pan lightly with cooking spray or butter, and line it with plastic wrap or parchment paper, ensuring it hangs over all sides for easy removal.
Sprinkle the gelatin powder over 50ml of cold water in a small bowl and let it bloom for 5 minutes.
In a heatproof bowl set over a pot of simmering water (double boiler), melt the dark chocolate until smooth. Remove from heat.
In a small saucepan, gently heat 200ml of the heavy cream until warm (do not boil). Stir in one-third of the bloomed gelatin until fully dissolved.
Gradually whisk the warm cream mixture into the melted dark chocolate, stirring until smooth and glossy. Allow to cool slightly.
In a separate bowl, whip 200ml of the heavy cream until soft peaks form. Fold the whipped cream gently into the dark chocolate mixture.
Pour the dark chocolate mousse into the prepared loaf pan, spreading it evenly. Tap the pan on the counter to remove air bubbles. Place it in the freezer for 15 minutes to set.
Repeat steps 3 to 6 with the milk chocolate, incorporating another third of the bloomed gelatin into warmed cream, folding in whipped cream, and layering it over the dark chocolate mousse. Return to the freezer for 15 minutes to set.
For the final layer, repeat steps 3 to 6 with the white chocolate, dissolving the remaining gelatin into warmed cream, and folding in whipped cream. Pour the white chocolate mousse over the milk chocolate layer and smooth the surface.
Cover the terrine tightly with plastic wrap and refrigerate for at least 6 hours, or overnight, to fully set.
To serve, carefully lift the terrine out of the pan using the overhanging plastic wrap or parchment paper. Slice with a sharp warm knife, cleaning the blade between each cut for clean slices.
Dust the terrine lightly with unsweetened cocoa powder for garnish, if desired. Serve chilled.
Nutrition Facts
Calories |
5314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 390.2 g | 500% | |
| Saturated Fat | 230.9 g | 1154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 360.6 g | 131% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 330.8 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 912 mg | 70% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 2818 mg | 60% | |
*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.
