Mint Truffle Ice Cream Terrine with Mint and Chocolate Sauces

By JanF1201

Ingredients

• Truffles and chocolate sauce:
• 1 1/2 cups heavy whipping cream
• 16 ounces bittersweet or semisweet chocolate, chopped
• 2 teaspoons pure peppermint extract
• Unsweetened cocoa powder
• 5 cups (2 1/2 pints) vanilla ice cream, slightly softened
• Mint sauce:
• 3/4 cup sugar
• 1/3 cup water
• 2 cups (lightly packed) fresh mint leaves

Details

Servings 12

Preparation

Step 1

For truffles and chocolate sauce:
Bring cream to simmer in heavy large saucepan; remove from heat. Add chocolate; let stand 1 minutes. 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 sayce can be made 2 days ahead)

Line 8 1/2x4 1 2/2 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 spread 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.