Smooth, creamy texture, melts in your mouth!
*Melt the butter, chocolate & peanut butter over a double boiler. Whisk until smooth. Set bowl aside. But keep the saucepan of water on the stove.
*Place the yolks & 2 tbs of sugar in a mixing bowl, whisk until combined. Place the bowl over the same double boiler and whisk until thick. Remove from the heat. In 3 additions stir in the reserved chocolate mixture.
*Whip the cream with the remaining sugar until soft peaks form. In three additions, fold the cream into the chocolate mixture with a rubber spatula. Spread the mixture into the food plastic wrap lined terrine mold, tap it on the counter to get rid of bubbles.
Refrigerate for at least 2 hours, then unmold.
Melt chocolate, butter, and corn syrup in a double boiler. Whisk until smooth. Spread the glaze over the terrine with the help of a spatula.
by Chef Ulrich Koepf