TERRINE - VALRHONA CHOCOLATE WITH AVOCADO PUREE, STRAWBERRIES AND MINT

By akselden

Ingredients

• DARK CHOCOLATE LAYERS:
• 7 sheets gelatin (available in baking supply or specialty stores)
• 3 C. dark chocolate, chopped
• 4 T. butter, preferably French
• 1/4 C. granulated sugar
• 2 1/4 C. heavy cream
• MILK CHOCOLATE LAYERS:
• 7 sheets gelatin
• 1 1/2 C. milk chocolate, chopped
• 2 T. butter, preferably French
• 3 T. granulated sugar
• 2 1/4 C. heavy cream
• AVOCADO PUREE:
• 2 avocados
• 1/2 C. sugar
• juice of 1 lime
• 1/4 C. plain, whole milk yogurt
• cooking oil spray
• for garnish: chopped strawberries and
• pieces of mint

Details

Servings 12

Preparation

Step 1

DARK CHOCOLATE LAYERS:
1. Soak gelatin in cold water for 4 minutes. Remove and squeeze out excess water. Put gelatin and chocolate pieces in medium bowl. Bring butter, sugar and cream to a boil in saucepan. Pour over chocolate and stir with spatula until smooth. Strain through fine mesh sieve and keep warm in heated double boiler. Do not continue to boil water, just reheat periodically and stir mixture to keep it smooth.

MILK CHOCOLATE LAYERS:
2. Soak gelatin in cold water for 4 minutes. Remove and squeeze out excess water. Put gelatin and chocolate pieces in medium bowl. Bring butter, sugar and cream to boil in saucepan. Pour over chocolate and stir with spatula until smooth. Strain through fine-mesh sieve and keep warm in heated double boiler. Do not continue to boil water, just reheat periodically and stir mixture to keep it smooth.

AVOCADO PUREE:
3. Combine first four ingredients in blender and blend until smooth.

4. To assemble: Line 40-ounce terrine mold with plastic wrap, smoothing to eliminate air pockets. Note: This is easier if mold is sprayed first with cooking oil spray.

5. Begin to layer with 1 C. of dark chocolate, smoothing completely to fill terrine evenly. Refrigerate for at least 30 minutes.

6. Alternate with 1 C. milk chocolate following same procedure. Continue layering and refrigerating until all chocolate is used, making at least 5 layers. Refrigerate overnight.

7. To serve. Using a hot knife, slice terrine and place in center of plate. Allow to come to room temperature for best texture. Remaining terrine will keep in refrigerator for up to two weeks if tightly wrapped in plastic wrap and foil. Garnish with diced strawberries, piped dots of avocado puree and pieces of mint.

Note: A sprinkle of Maldon salt adds a nice crunch.