| 1 | 1 cup milk 2 tablespoons granulated sugar |
| 2 | ds salt 2 tb vegetable oil 1 tb dark rum 1 tb vanilla extract 1 ?c heavy cream chocolate glaze: 8 oz semisweet chocolate, finely ~chopped ?c plus 2 tb heavy cream 2 tb light corn syrup 1 ts vanilla extract milk chocolate sauce: 6 oz milk chocolate, finely ~chopped ?c half-and-half 1 ts vanilla extract dark chocolate sauce: 6 oz bittersweet chocolate, -finely chopped 2/3 c heavy cream 2 tb light corn syrup 2 ts vanilla extract make the dark chocolate mousse: lightly grease the bottom and sides of a 9 ?by-5 ?by-2 ?inch metal loaf pan. |
| 3 | Line the pan with plastic wrap so that the plastic extends about 1 inch beyond the rim of the pan. |
| 4 | Place the chocolate in a food processor fitted with the metal chopping blade. |
| 5 | Process for 30 to 45 seconds, until finely chopped. |
| 6 | In a small saucepan, combine the milk, sugar and salt. |
| 7 | Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the mixture comes to a gentle boil. |
| 8 | With the motor of the food processor running, pour the hot milk mixture through the feed tube. |
| 9 | Process for 15 to 25 seconds, until the chocolate is completely melted. |
| 10 | Scrape down the sides of the work bowl. |
| 11 | Add the oil, rum and vanilla and process for 15 to 25 seconds, until the mixture is smooth and creamy. |
| 12 | Scrape the chocolate mixture into a large bowl. |
| 13 | Let the chocolate mixture stand for a few minutes, until tepid. |
| 14 | In the chilled 4 ?quart bowl of a heavy-duty electric mixer, using the wire whip attachment, whip the cream at medium-high speed until soft mounds barely start to form and the cream is still pourable. |
| 15 | Do not overwhip the cream. |
| 16 | Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it. |
| 17 | Fold in the remaining whipped cream. |
| 18 | Do not overfold the mousse, or it will become grainy. |
| 19 | Scrape the chocolate mousse into the prepared loaf pan and smooth the top with the rubber spatula. |
| 20 | Wrap the loaf pan in plastic wrap and aluminum foil. |
| 21 | Freeze the terrine for at least 6 hours or overnight, until firm. |
| 22 | (the terrine can be prepared ahead to this point and kept frozen for up to 1 month. |
| 23 | ) continued....... |
| 24 | recipe by : |
