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This elegant dessert combines four great flavors - raspberry and 3 kinds of chocolate - into a creamy, light-tasting luscious delight!

Triple Chocolate Terrine

3 cups heavy cream, divided use

7 ounces bittersweet chocolate, chopped

1 cup milk chocolate chips

4 ounces white chocolate, chopped

1 (4-inch) vanilla bean, split

 

Chocolate Fudge Sauce (recipe follows)

Raspberry Sauce (recipe follows)

Garnishes: fresh mint leaves, fresh or frozen raspberries

1. Heat cream in a heavy saucepan over medium heat until very hot; do not boil. Remove from heat.
2. Pour 1 1/4 cups hot cream into a bowl; add bittersweet chocolate, stirring until smooth. Set aside.
3. Pour 1 cup hot cream into a bowl; add milk chocolate, stirring until smooth. Set aside.
4. Pour remaining 3/4 cup hot cream into a bowl; add white chocolate, stirring until smooth. Set aside.
5. Scrape pulp from vanilla bean, discarding bean; stir pulp into white chocolate mixture. Cover each bowl; refrigerate 3 hours to chill.
6. Line an 8 1/2 x 4 1/2 x 3-inch loaf pan with aluminum foil, allowing foil to overlap sides of pan; set aside.
7. Beat white chocolate mixture at high speed with an electric mixer until soft peaks form (Do Not Overbeat). Spoon into prepared pan; set aside.
8. Beat milk chocolate mixture at high speed with an electric mixer until soft peaks form (Do Not Overbeat). Spoon over white chocolate mixture; set aside.
9. Beat bittersweet chocolate mixture at high speed with an electric mixer until soft peaks form (Do Not Overbeat). Spoon over milk chocolate mixture. Cover and refrigerate 8 hours.
10. Lift terrine using aluminum foil; remove foil and smooth surface with a knife. (Terrine will be soft.) Cut into 8 slices. Spoon Chocolate Fudge Sauce and Raspberry Sauce onto individual plates; place a slice of terrine on sauces. Garnish, if desired.

Makes 8 servings.

Chocolate Fudge Sauce:

 

1 cup semisweet chocolate chips

1 tablespoon butter

1/2 teaspoon vanilla extract

3/4 cup heavy cream

1. Combine chocolate chips and butter in a heavy saucepan; place over medium-low heat and cook, stirring constantly, until chocolate melts. Stir in vanilla; gradually add cream, stirring until smooth. Cook, stirring constantly, about 5 minutes.
2. Remove from heat and cool.

Makes about 1 1/3 cups.

Raspberry Sauce:

 

1 (10-ounce) package frozen raspberries, thawed and undrained

1 tablespoon cornstarch

1 tablespoon light corn syrup

1. Place raspberries in a wire-mesh strainer; press with back of spoon against the sides of the strainer to squeeze out juice. Discard pulp and seeds remaining in strainer.
2. Combine raspberry juice, cornstarch and corn syrup in a small saucepan; place over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minutes, stirring constantly.
3. Remove from heat and cool. Chill.

Makes 1/2 cup.