- 16
Ingredients
- 19 chocolate wafer cookies
- 11 oz. mascarpone or cream cheese, or a combination
- 1/2 C. sugar
- 1 T. vanilla extract
- 1 1/4 C. heavy cream
- 1/2 C. toffee bits
- 1/3 C. semisweet chocolate chips, melted and cooled
- 1 T. unsweetened cocoa powder
- 2 T. instant-coffee granules
Preparation
Step 1
1. Line a 9-by-5-inch loaf pan with 2 sheets of plastic wrap, with long sides overhanging by about 3 inches. Arrange 3 wafers, flat side up, in a row in the bottom of the pan.
2. In a large bowl, beat the mascarpone and sugar until light and fluffy. Stir in the vanilla. In another bowl, beat the cream until it holds soft peaks. In three additions, fold the whipped cream into the sweetened mascarpone with a rubber spatula.
3. In a bowl, mix 1 1/3 C. mascarpone mixture with toffee bits. In a separate bowl, mix another 1 1/3 C. mascarpone mixture with the chocolate and cocoa. Dissolve the coffee in 1 tsp. hot water; stir into the remaining mascarpone mixture.
4. Spread coffee mixture in prepared pan. Cover with 8 wafers, overlapping if necessary. Spoon chocolate mixture into pan; cover with 8 wafers. Spoon toffee mixture into pan.
5. Wrap pan with overhanging plastic; freeze at least 4 hours and up to 2 weeks. To serve, invert onto a serving platter. Remove plastic. Let terrine sit 5 minutes, then cut into slices.