Tuesday, May 15, 2012

Mint-Truffle Ice Cream Terrine with Mint and Chocolate Sauces

This was my favorite polka dot dessert and it didn't even make it to the party. I started making it the night before, but I didn't finish assembling it until the morning of the party and it didn't harden enough to be ready. It's chocolate truffles frozen in a loaf of vanilla ice cream. I like it because it's unique and also because of the rich, chocolatey truffles embedded in the ice cream. Those bites with the truffles are really good. R-E-A-L-L-Y good! I'd like to try a different flavor of ice cream next time because vanilla is my least favorite flavor. Maybe a coconut sorbet. Coconut and mint and chocolate? Sounds good to me.  

I found this recipe at Bon App├ętit. I have a note about the chocolate sauce below the recipe. The recipe also calls for a mint sauce made from fresh mint, so it's green. I wasn't sure if kids would want to try it so I didn't make any. With fresh mint, I'm sure it would be really good though. For this photo I just used purchased chocolate syrup because the homemade chocolate sauce wasn't drizzling pretty for a photo.
Mint-Truffle Ice Cream Terrine with Mint and Chocolate Sauces
Truffles and chocolate sauce
1 1/2 c. heavy whipping cream
16 oz. bittersweet or semisweet chocolate, chopped
2 t. pure peppermint extract
Unsweetened cocoa powder
5 c. (2 1/2 pints) vanilla ice cream, slightly softened

Mint Sauce:
3/4 c. sugar
1/3 c. water
2 c. (lightly packed) fresh mint leaves


Truffles and chocolate sauce

Bring cream to simmer in heavy large saucepan; remove from heat. Add chocolate; let stand 1 minute. Whisk until mixture is smooth. Whisk in extract. Freeze until firm, about 4 hours, or chill overnight.

Line baking sheet with foil. Drop scant 1 tablespoon chocolate mixture for each of 16 truffles onto prepared sheet. Dust hands with cocoa; roll chocolate mounds into rounds. Cover and freeze truffles. Cover and chill remaining chocolate mixture for sauce. (Truffles and sauce can be made 2 days ahead.)

Line 8 1/2 x 4 1/2x2 1/2-inch metal loaf pan with plastic wrap, leaving long overhang. Spread 1/3 of ice cream (about 1 2/3 cups) over bottom of prepared pan. Press 8 truffles in random pattern (and spaced apart) into ice cream layer. Spread 1/2 of remaining ice cream over. Press remaining 8 truffles in random pattern (and spaced apart) into second ice cream layer. Spread remaining ice cream over. Cover terrine with plastic wrap overhang. Freeze at least 6 hours and up to 2 days.

Mint sauce

Bring sugar and 1/3 cup water to boil in small saucepan, stirring until sugar dissolves. Pour syrup into blender; cool 10 minutes. Add mint leaves to syrup and puree until smooth. Transfer sauce to bowl; cool. (Can be made 1 day ahead. Cover and chill. Whisk to blend before using.)

Stir chocolate sauce over low heat until warm. Transfer to pitcher. Turn ice cream terrine out onto platter; peel off plastic. Cut terrine crosswise into slices; arrange on plates. Drizzle chocolate sauce and mint sauce around terrine.

The recipe says to use the leftover truffle chocolate as a sauce for the ice cream, but it was very thick so I added some extra whipping cream to make it a bit thinner. It was still thick. But it is sooooo heavenly. I would say I will whip some up and keep it in the fridge for impromptu ice cream nights, but that would be very dangerous. It would not last long at this house!


  1. You have some great recipes! The party must have been a real success!

  2. looks yummy! hope you are finding some time to relax!

  3. STOP IT!!!!
    I just gained 8 pounds!

    That is delicious looking!

  4. Mmmm, this looks so good. We are going to try this one on the family! We are so glad you came to another week of our fun "Strut Your Stuff Saturday". Please join us again! -The Sisters


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