Mint-Truffle Ice Cream Terrine With Mint And Chocolate Sauces
 
mint-chocolate truffles frozen in vanilla ice cream create a polka-dot 
dessert. 
 
  truffles and chocolate sauce
1-1/2 cup  heavy whipping cream
16 oz.  bittersweet or semisweet chocolate, chopped
2 tsp  pure peppermint extract
  unsweetened cocoa powder
 
5 cup  (2 1/2 pints) vanilla ice cream, slightly softened
 
  mint sauce
3/4 cup  sugar
1/3 cup  water
2 cup  (lightly packed) fresh mint leaves
 
for truffles and chocolate sauce: 
bring cream to simmer in heavy large saucepan; remove from heat. add 
chocolate; let stand 1 minute. whisk until mixture is smooth. whisk in 
extract. freeze until firm, about 4 hours, or chill overnight. 
line baking sheet with foil. drop scant 1 tablespoon chocolate mixture 
for each of 16 truffles onto prepared sheet. dust hands with cocoa; 
roll chocolate mounds into rounds. cover and freeze truffles. cover and 
chill remaining chocolate mixture for sauce. (truffles and sauce can be 
made 2 days ahead.) 
 
line 8 1/2x4 1/2x2 1/2-inch metal loaf pan with plastic wrap, leaving 
long overhang. spread 1/3 of ice cream (about 1 2/3 cups) over bottom 
of prepared pan. press 8 truffles in random pattern (and spaced apart) 
into ice cream layer. spread 1/2 of remaining ice cream over. press 
remaining 8 truffles in random pattern (and spaced apart) into second 
ice cream layer. spread remaining ice cream over. cover terrine with 
plastic wrap overhang. freeze at least 6 hours and up to 2 days. 
 
for mint sauce: 
bring sugar and 1/3 cup water to boil in small saucepan, stirring until 
sugar dissolves. pour syrup into blender; cool 10 minutes. add mint 
leaves to syrup and puree until smooth. transfer sauce to bowl; cool. 
(can be made 1 day ahead. cover and chill. whisk to blend before 
using.) 
 
stir chocolate sauce over low heat until warm. transfer to pitcher. 
turn ice cream terrine out onto platter; peel off plastic. cut terrine 
crosswise into slices; arrange on plates. drizzle chocolate sauce and 
mint sauce around terrine. 
 
test-kitchen tip: make quick work of softening the ice cream by 
microwaving it in ten-second intervals on the lowest power setting. 
 
makes 12 servings. 
 
 
-- 
(ID: 1148) Mirror: rec.food.recipes: Sun, Oct 2, 2005


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