The Cellar Club at The Biltmore Hotel, Coral Gables, Florida

Chocolate Espresso Terrine
Serves 4

Valrhona Chocolate Sauce
12 oz ‘Chocolat Noel’ chocolate,
chopped
16 oz. heavy cream
1/2 vanilla bean, scraped

Valrhona Mousse
4 1/2 sheets gelatin
9 1/2 oz. chocolate sauce (see above)
16 oz whipped heavy cream
2 oz superfine sugar

Espresso Mousse

Espresso Mix
4 1/2 oz cream
3 oz fresh espresso
2 oz espresso extract
4 1/2 sheets gelatin
16 oz whipped heavy cream
2 oz super fine sugar

Nut Mixture
Hazelnut
Coco Nibs

PREPARATION
Valrhona Chocolate Sauce
Place chocolate in a large bowl. Heat the cream and the vanilla and make a ganache by pouring the heated cream over
chocolate. Reserve.

Valrhona Mousse
Add bloomed gelatin sheets to warm chocolate sauce. Whip cream and with sugar and fold in. Reserve.

Espresso Mix
Heat cream, espresso, extract and add bloomed gelatin sheets. Whip cream and with sugar and fold in. Reserve.

ASSEMBLE
Cover terrine mold with plastic wrap. Fill molds, alternating layers with Valrhona and Espresso mousse, and freeze until served. Chop nuts in food processor and toast. Unfreeze terrine and serve, garnishing with toasted nut mixture.

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Assistant Pastry Chef Amor Echevaria