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L'Etoile's Chocolate Terrine
250 grams best-quality white chocolate (grams should be listed
on the package)
250 grams best-quality bittersweet dark chocolate
2 T. (2 packets) powdered gelatin
1 1/2 C. heavy cream (not whipped)
500 grams, or 2 C. egg whites, divided in half (you'll need about 16 eggs)
Cream of tartar
Grate white and dark chocolate separately into two large perfectly dry stainless
steel bowls. Melt both chocolates by either of the following methods: Pour about
2-3 inches of water into a large pot and bring to a simmer. Remove the pan from
the heat and let cool for 15 seconds. Set the bowl of chocolate in the hot
water. In about 5 minutes, stir the chocolate, which should be smooth and
melted. Alternatively, place bowls on bottom shelf of the oven under heating
element and watch carefully as chocolate melts. Stir until smooth. Set aside to
cool, but do not allow chocolate to harden.
Sprinkle gelatin powder over 6 tablespoons cold water and stir to dissolve. Let
sit for 3-5 minutes. Add gelatin to a saucepan along with the heavy cream. Bring
mixture to a boil, whisking to dissolve the gelatin. Set aside.
Prepare an 8-cup capacity container (the mold for the terrine) by coating it
with butter. Loaf pans are fine, although if you make the full recipe, you may
need to divide the batters in half and use 2 pans. Whip 250 grams (about 1 cup)
of the egg whites until stiff but not dry, adding a large pinch of cream of
tartar part way through. Fold half of the cream and the egg whites into the
white chocolate. Whip the other cup of egg whites in the same manner. Fold the
other half of the cream and the egg whites into the dark chocolate. Pour the
white chocolate mixture into the prepared mold. Carefully spoon the dark
chocolate mixture over top. Let chill overnight. To serve, unmold terrine and
cut into serving slices.
Makes about 14 servings.
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