Cappuccino Terrine

12 - 14 servings

CHOCOLATE MOUSSE

2 large egg yolks

2 tablespoons sugar

6 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped

2 tablespoons whipping cream

2 tablespoons (1/4 stick) unsalted butter, cut into small pieces, room temperature

1/2 cup chilled whipping cream

Cut 20 x 3 3/4 inch sheet of waxed paper. Place lengthwise in 9 x 5 x 3 inch glass loaf pan, pressing to fit and allowing paper to overlap ends.

Whisk yolks and sugar in medium bowl until slightly thickened, about 3 minutes. Melt chocolate with 2 tablespoons cream in heavy small saucepan over very low heat, stirring until smooth. Whisk into egg mixture. Add butter and whisk until melted. Let chocolate mixture stand until just cool but not set, approximately 5 minutes.

Meanwhile, whip 1/2 cup cream to peaks. Fold 1/4 into chocolate mixture to lighten. Gently fold in remaining cream. Spoon mousse into prepared pan, spreading evenly with back of spoon; do not overwork. Wipe pan sides clean. Freeze chocolate mousse while preparing caramel mousse.

CARAMEL MOUSSE

1/2 cup sugar

2 Tablespoons water

4 large egg yolks

3 tablespoons whipping cream

6 ounces imported white chocolate, melted, lukewarm

9 tablespoons unsalted butter, cut into small pieces, room temperature

1/2 cup chilled whipping cream

Stir sugar and water in heavy 1-quart saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until deep caramel color. (Note: You can VERY easily burn it! Be careful to pull it off soon after the color changes and move quickly. This is esp. true if using a glass pan! You might even do the yolks first.)

Meanwhile, beat yolks with electric mixer until slowly dissolving ribbon forms when beaters are lifted.

Remove caramel from heat. Mix in 3 tablespoons cream (mixture will bubble vigorously). Stir until smooth. Immediately beat caramel into yolks in steady stream. Continue beating until cool and thick, stopping occasionally to scrape down sides of bowl, about 8 minutes. Beat in melted white chocolate, then butter. Refrigerate until just beginning to firm, 4 - 5 minutes.

Meanwhile, whip 1/2 cup cream to peaks. Fold 1/4 into caramel mixture to lighten. Gently fold in remaining cream. Spoon 2 ¼ cups mousse over chocolate layer in pan (reserve remainder for another use- if any left), spreading evenly in pan with back of spoon. Wipe pan sides. Freeze while preparing coffee mousse.

COFFEE MOUSSE

1 1/4 cups whipping cream

2/3 cup espresso coffee beans

2 cinnamon sticks, broken in half

10 whole cloves

1/8 teaspoon freshly grated nutmeg

6 ounces imported white chocolate, finely chopped (optional: melt chocolate)

2 large egg yolks

2 tablespoons sugar

6 tablespoons (3/4 stick) unsalted butter, cut into small pieces, room temperature

1/3 cup chilled whipping cream

Bring first 5 ingredients to full boil in heavy medium saucepan. Remove from heat. Cover and let steep 1 hour. (You might want to do this before you start everything! Just don't let it over-steep.)

Bring coffee mixture to boil again. Strain into measuring cup. Return to saucepan and cook over medium heat until reduced to 1/2 cup, stirring constantly (up to 5 minutes or it might be already reduced this far by now). Remove from heat. Add white chocolate; stir until melted. Whisk yolks and sugar in medium bowl until slightly thickened, about 3 minutes. Whisk in chocolate mixture, then butter. Chill until cool and thick, stirring frequently, about 20 minutes.

Meanwhile, whip 1/3 cup cream to peaks. Fold ¼ into coffee mixture to lighten. Gently fold in remaining cream; do not overwork. Spoon mousse over caramel layer in pan, spreading evenly with back of spoon. Wipe pan sides clean. Cover terrine and refrigerate overnight.

CHOCOLATE GLAZE

7 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped

9 tablespoons unsalted butter

2 tablespoons light corn syrup

Melt chocolate and butter with corn syrup in heavy small saucepan over low heat, stirring until smooth. Cool until barely lukewarm. Pour 1/2 cup glaze over coffee mousse in pan, spreading evenly with back of spoon. Refrigerate until set, about 30 minutes.

Heat knife under warm water; wipe dry. Cut between pan sides and terrine. Dip terrine into pan of hot water 4 seconds to loosen. Immediately invert onto large, rimless platter. Peel off paper. Cut four 10 x 4-inch waxed paper strips. Slide waxed paper strips under edges of terrine. Refrigerate terrine while reheating chocolate glaze. Whisk remaining glaze over low heat until melted. Cool until just barely lukewarm. Pour glaze over top of terrine, allowing excess to run over sides. Quickly smooth glaze over top and sides with icing spatula, spreading glaze than runs onto paper over sides of terrine. Carefully remove waxed paper. Refrigerate at least 1 hour. (Can be prepared 2 days ahead. Wrap in plastic.)

COFFEE CRÈME ANGLAISE

1 3/4 cups half-and-half

1 1/4 cups milk

1/2 cup espresso coffee beans

6 tablespoons sugar

1 vanilla bean, split lengthwise

4 large egg yolks

2 tablespoons brandy

1/2 teaspoon finely ground espresso beans (optional)

Combine first 4 ingredients in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring to boil.

Whisk egg yolks to blend in medium bowl. Gradually whisk ½ of the cream mixture into the yolks. Return to saucepan and stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across; do not boil. Pour into bowl (I skip this one; I leave in pan to cool.). Cool 15 minutes. Strain into another bowl. Mix in brandy. Cover and refrigerate until well chilled. (Can be prepared 2 days ahead.) Stir 1/2 teaspoon ground espresso into crème anglaise before serving.

To serve: Heat long thin knife under warm water; wipe dry. Cut terrine into 1/2-thick slices, cutting straight down (do not saw) and cleaning knife between each cut. Arrange 1 slice on each plate. Spoon crème anglaise around each slice and serve.