Mint Truffle Ice Cream Terrine With Mint And Chocolate Sauces Recipes

Steps:

• Make ice cream:
• Blend together cream, milk, and mint in a blender just until minutest is finely chopped.
• Bring cream mixture to a boil in a heavy medium saucepan, then let stand off heat 5 minutes. Whisk together egg yolks and sugar, then slowly add cream mixture, whisking to combine. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spatula, until custard thickens slightly and registers 175°F on an instant-read thermometer (do not let boil).
• Immediately strain custard thourough a fine-mesh sieve set over a metal bowl, pressing on and then discarding solids. Quick-chill custard by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 20 minutes.
• Freeze custard in ice cream maker.
• Lightly oil terrine, then line long sides and bottom with a sheet of parchment paper, leaving at least 2 inches of overhang on each side.
• Pack terrine with ice cream, smoothing top with offset spatula, then cover with parchment overhang. Freeze until completely firm, at least 3 hours. make chocolate coating while terrine is freezing: Finely chop chocolate (preferably in a food processor).
• Bring water, cream, sugar, and cocoa to a boil in a small heavy saucepan, whisking until sugar is dissolved. Remove from heat and stir in crème de menthe and chocolate, stirring gently with whisk until chocolate is melted and smooth. Cool to room temperature (chocolate should still be liquid; do not chill), about 20 minutes.
• Put a 12- by 9-inch piece of parchment on a small baking sheet (if using other than 12- by 2- by 2-inch terrine, adjust dimensions of parchment accordingly), holding it down with dabs of chocolate under each corner. Spread chocolate evenly over parchment with cleaned offset spatula, leaving a 1/2-inch border on all sides. Chill on baking sheet until set, about 1 hour.
• Coat terrine:
• Remove terrine from freezer and open flaps of parchment. Run a hot knife along short sides to loosen, then invert terrine onto a sheet of plastic wrap. Remove mold and discard parchment. Remove terrine from plastic wrap and arrange lengthwise on its side on set chocolate so that bottom of ice cream is 1 1/2 inches from a long edge of chocolate. Roll up ice cream tightly in coating (still on parchment) until edges of chocolate meet, then press together so that excess chocolate and parchment are standing up like a seam (you will trim it off later).
• Immediately freeze terrine until chocolate is firm, at least 1 hour. Starting from seam, peel parchment off both sides of terrine. Trim excess chocolate from seam with kitchen shears and trim open ends with a knife. Invert terrine onto a platter and peel parchment off top.

Steps:

• 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.
• 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.

Steps:

• Heat the dark chocolates and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth. The mixture will have a slight marshmallow texture. Stir in the mint extract to your taste.
• Remove from the heat, and then cover and refrigerate until completely cool, at least 2 hours.
• Once chilled, roll in teaspoon-size balls, and then dip into the melted milk chocolate coating, using a fork to let the excess chocolate drip off.
• Color the decorators sugar with a small amount of green food coloring and sprinkle on top of the truffles.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
• Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
• Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
• Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
• Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
• Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
• Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.

Steps:

• Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.
• Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.
• Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.
• Whisk the egg yolks and caster sugar until thick and pale - about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.
• Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened - about 3-4 mins. Take care it doesn't get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold - it's a good idea to leave it overnight.
• Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don't have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.

Steps:

• Bring the cream just to the boil in a pan. Turn off the heat and stir in the chocolate. Stir until melted, then add the peppermint. Cool, then chill until the mixture is solid, about 2-3 hrs.
• Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands, then roll in icing sugar. They will keep chilled for 3 days or freeze for up to 1 month.

Steps:

• For terrine: Line 9x5x2 1/2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches. Place in freezer. Whisk first 3 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160°F, about 4 minutes. Remove bowl from over water. Add white chocolate; whisk until melted and smooth. Mix in peppermint extract. Whisk until cool and thick, about 3 minutes.
• Using electric mixer, beat cream in another large bowl until stiff peaks form. Fold cream into white chocolate mixture. Spoon mixture into prepared pan; smooth top. Cover and freeze overnight.
• For sauce: Combine first 3 ingredients in heavy medium saucepan. Stir over medium heat until butter melts. Add both chocolates and whisk until smooth. Mix in 3 tablespoons water. Remove from heat; cool slightly. (Terrine and sauce can be made 1 week ahead. Keep terrine frozen. Cover and refrigerate sauce. Before serving, stir sauce over low heat just until warm.)
• Turn frozen terrine out onto platter. Peel off plastic. Cut terrine into 3/4-inch-thick slices. Place 1 slice on each plate. Drizzle sauce over. Garnish with mint.