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Frozen Mocha Toffee-Crunch Terrine Recipe

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This recipe for Frozen Mocha Toffee-Crunch Terrine is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
19 chocolate wafer cookies
11 oz mascarpone or cream cheese, or a combination
1/2 cup sugar
1 T vanilla
1¼ cups heavy cream
1/2 cup toffee bits
1/3 cup semisweet chocolate chips, melted and cooled
1 T unsweetened cocoa powder
2 T instant-coffee granules
Directions:
Directions:
Line a 9x5 inch loaf pan with 2 sheets plastic wrap, with long sides overhanging by about 3 inches.
Arrange 3 wafers, flat side up, in a row in the bottom of the pan.
In a large bowl, beat mascarpone and sugar until light and fluffy. Stir in vanilla.
In another bowl, beat cream until it holds soft peaks.
In 3 additions, fold the whipped cream into the sweetened mascarpone with a rubber spatula.
In a bowl, mix 1⅓ cups mascarpone mixture with toffee bits.
In a separate bowl, mix another 1⅓ cups mascarpone mixture with toffee bits.
In a separate bowl, mix another 1⅓ cups mascarpone mixture with chocolate and cocoa powder.
Dissolve the coffee in 1 tsp hot water; stir into the remaining mascarpone mixture.
Spread coffee mixtue in prepared pan. Cover with 8 wafers, overlapping if necessary.
Spoon chocolate mixture into pan; cover with 8 wafers.
Spoon toffee mixture into pan.
Wrap pan with overhanging plastic; freeze at least 4 hours and up to 2 weeks.
To serve, invert onto a seving platter.
Remove plastic. Let terrine set 5 minutes; then cut into slices.
Number Of Servings:
Number Of Servings:
16 slices
Personal Notes:
Personal Notes:
Mascarpone is a soft mild Italian cream cheese
To make cutting easier..... run hot water over a sharp knife before cutting.

 

 

 

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