White Chocolate Mint Terrine With Dark Chocolate Sauce

• 6 large egg yolks
• 14 cup water
• 14 cup light corn syrup
• 8 ounces best-quality white chocolate, finely chopped
• 1 14 teaspoons peppermint extract
• 2 cups chilled whipping cream
• 12 cup whipping cream
• 14 cup dark corn syrup
• 14 cup butter
• 9 ounces best-quality bittersweet chocolate or 9 ounces semisweet chocolate, chopped
• 3 tablespoons water
• fresh mint leaves

1. For terrine: Line 9x5x2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches.
2. Place in freezer.
3. Whisk first 3 ingredients in large metal bowl.
4. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160F, about 4 minutes.
5. Remove bowl from water.
6. Add white chocolate; whisk until melted and smooth.
7. Mix in peppermint extract.
8. Whisk until cool and thick, about 3 minutes.
9. Using electric mixer, beat cream in another large bowl until stiff peaks form.
10. Fold cream into white chocolate mixture.
11. Spoon mixture into prepared pan; smooth top.
12. Cover and freeze overnight.
13. For sauce: Combine first 3 ingredients in medium saucepan.
14. Stir over medium heat until butter melts.
15. Add chocolate and whisk until smooth.
16. Mix in 3 tblsps water.
17. Remove from heat; cool slightly.
18. Turn frozen terrine out onto platter.
19. Peel off plastic.
20. Cut terrine into 3/4-inch-thick slices.
21. Place 1 slice on each plate.
22. Drizzle sauce over.
23. Garnish with mint.

egg yolks, water, light corn syrup, white chocolate, peppermint, chilled whipping cream, whipping cream, corn syrup, butter, bittersweet chocolate, water, mint leaves

Taken from www.food.com/recipe/white-chocolate-mint-terrine-with-dark-chocolate-sauce-95922 (may not work)