Triple your Valentine pleasure with this Triple Chocolate Espresso Terrine

This may look like a labor of love, but isn't that part of what Valentine's Day is all about? And, just think how much love you will bring when you serve this luscious, chocolate decadence to your sweetheart. Pair with a flute of Champagne or Moscato and let the love flow.

This recipe does take time, but it is not too difficult. And, given the delicious results, it is so worth making. The recipe was generously contributed by the Pastry Chef at David Burke Fromagerie, Stuart Marx.

Triple Chocolate Espresso Terrine

Espresso Gelee
Ingredients:

• 4 cups ground coffee
• 1 cup simple syrup
• 2 T instant espresso
• 1 cup Tia Maria

Directions:

1. Bring all ingredients to the boil & reduce for 5 minutes.  For each cup
2. of total liquid, add 2 sheets of bloomed gelatin.
3. Pour into terrine mold or loaf pan and let set-up for one hour.

Milk Chocolate Mousse:
Ingredients:

• 2 lb. 13 oz milk chocolate
• 13 egg yolks
• 1/2 cup simple syrup
• 1 1/2 quarts heavy cream
• 5 sheets of gelatin

Directions:

1. Whip 1 quart of heavy cream to soft peaks.  Bloom gelatin in cold water
2. and warm remaining cream in bowl set over hot water and whisk in gelatin
3. to melt.
4. Slowly incorporate mixture into whipped cream and whip to medium peaks,
5. then set aside.
6. Melt chocolate in bowl over water and set aside.
7. Whip egg yolks until pale yellow and add boiling simple syrup in steady
8. stream.  Whip until fluffy.
9. Fold egg mixture into chocolate until well combined and looks like soft
10. taffy.
11. Combine half of whipped cream and mix until smooth.  Fold in the rest of
12. the whipped cream.  Pour half of the mousse into the mold as the second
13. layer and let set for another hour.

Chocolate Ganache
Ingredients:

• 240 grams milk chocolate
• 240 grams dark chocolate
• 2 cups heavy cream
• 1 cup finely chopped chocolate chips

Directions:

1. Melt chocolate and cream together in a bowl over a hot water bath until
2. combined and smooth. 
3. Pour half of the ganache over the layer of chocolate mousse and cover with the chopped chocolate. 
4. Let set for another hour.

White Chocolate Mousse
Directions:
Use the above mousse recipe, replacing the milk chocolate with white
chocolate.  Pour over the layer of ganache and let set.
* For the 5th layer, pour the rest of the ganache over the white chocolate
mousse.

Espresso Mousse
Directions:
Use the white chocolate mousse recipe above, but this time add 6 Tbsp.
instant espresso to the cream and let melt before whipping.
Before pouring the last layer of Espresso Mousse, add 1 cup of finely
chopped roasted almonds on top.  Then cover with the mousse and let set overnight.
To serve, dip the mold in hot water for a minute and then turn out onto a
cutting board and slice with a hot knife.

Bon Appetit and Happy Valentine's Day!

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