Ingredients:
6 large egg yolks
1/4 cup water
1/4 cup light corn syrup
8 ounces best-quality white chocolate, finely chopped
1 1/4 teaspoons peppermint extract
2 cups chilled whipping cream
1/2 cup whipping cream
1/4 cup dark corn syrup
1/4 cup butter
9 ounces best-quality bittersweet chocolate or 9 ounces semisweet chocolate, chopped
3 tablespoons water
fresh mint leaves
Directions:
For terrine: Line 9x5x2-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 160F, about 4 minutes. Remove bowl from 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 medium saucepan. Stir over medium heat until butter melts. Add chocolate and whisk until smooth. Mix in 3 tblsps water. Remove from heat; cool slightly.
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.
Servings: 12
Time preparation: 20 min.
Time total: 35 min.