Smooth, creamy texture, melts in your mouth!
- 44 ounce bittersweet chocolate finely chopped
- 1/2 cup unsalted butter
- 1 1/2 cups smooth peanut butter
- 16 each egg yolks
- 1 cup sugar
- 7 cups heavy cream
- 4 ounce bittersweet chocolate
- 5 tbls unsalted butter
- 2 tsp light corn syrup
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*Melt the butter, chocolate & peanut butter over a double boiler. Whisk until smooth. Set bowl aside. But keep the saucepan of water on the stove.
*Place the yolks & 2 tbs of sugar in a mixing bowl, whisk until combined. Place the bowl over the same double boiler and whisk until thick. Remove from the heat. In 3 additions stir in the reserved chocolate mixture.
*Whip the cream with the remaining sugar until soft peaks form. In three additions, fold the cream into the chocolate mixture with a rubber spatula. Spread the mixture into the food plastic wrap lined terrine mold, tap it on the counter to get rid of bubbles.
Refrigerate for at least 2 hours, then unmold.
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Melt chocolate, butter, and corn syrup in a double boiler. Whisk until smooth. Spread the glaze over the terrine with the help of a spatula.
