Triple Chocolate Terrine (Flavoured)

This triple chocolate delight will satisfy even the died-hard chocolate lover. Three layers of chocolate served up with crème anglaise or add a twist with a strawberry or raspberry sauce, confectioner's sugar or a chocolate sauce if you are up to it!

White chocolate:
4 oz white chocolate, chopped
1 Tbsp. White Creme de Cacao (optional)
¼ cup unsalted butter, softened
⅓ cup heavy cream

Milk chocolate:
4 oz milk chocolate, chopped
1 Tbsp. Godiva Chocolate liqueur (optional)
¼ cup unsalted butter, softened
⅓ cup heavy cream

Bittersweet chocolate:
4 oz bittersweet chocolate (66%-70%) chopped
1 Tbsp. Kahlua (optional)
¼ cup unsalted butter, softened
⅓ cup heavy cream

To Serve:
crème anglaise or your favourite sauce
fresh mint leaves

Chop each chocolate separately and place in separate heatproof bowls. Melt each bowl of chocolate over a pan of simmering water, being careful not to let any of the moisture get into the chocolate. Stir in the respective liqueurs if using. While still on the heat, add ¼ cup unsalted butter to each bowl. Stir each chocolate until smooth and then take the bowls off the heat and let cool to room temperature.

In a chilled bowl and using a chilled whisk, beat the heavy cream to soft peaks. Using a rubber spatula, fold ⅓ cup of the whipped cream into each bowl of melted chocolate.

Completely line the inside of an 8½″x4½″ loaf pan, leaving excess wrap hanging over the edges. You will use the extra to cover the top of the terrine while chilling, and to help ease it out of the pan. Smooth out as many of the wrinkles as possible.

Spoon the white chocolate mixture into the bottom of the loaf pan. Use an offset spatula to smooth it into an even layer. Then make a layer with the milk chocolate and smooth. Then add the bittersweet chocolate and spread evenly.

Cover with plastic wrap and refrigerate for about 4 hours.

About one hour before serving, remove the terrine from the refrigerator. Leave it wrapped until the mixture is at room temperature. Unwrap and cut into ½" thick slices. Put each slice on a desert plate and pour 2-3 Tbsp. of crème anglaise on the outside of each slice. If desired, top with a mint sprig.

Serve immediately.

Makes 8 servings.