Title: Chocolate mint terrine pt 2
 Categories: None
      Yield: 10 Servings
 
           See part 1
 
  until needed.
  
  2.In a 4 1/2-quart bowl of an electric mixer, using the wire whip
  attachment, beat the egg, yolk, and salt at medium speed until
  blended. While continuing to beat, add the sugar in a steady stream.
  Beat in the creme de menthe. Remove the bowl from the mixer stand and
  place over a pot of hot water. (The bottom of the bowl must touch the
  water.) Cook over medium-high heat, whisking constantly for 3 to 5
  minutes, or until the granules of sugar have dissolved and the yolk
  mixture has reached 140 degrees F on an instant-read thermometer.
  Return the bowl to the mixer stand and beat at medium-high speed
  until the mixture is thick and pale yellow, about 8 minutes.
  
  3.Place the 2 tablespoons water in a small cup. Sprinkle the gelatin
  over the water and let it stand for 5 minutes to soften the gelatin.
  
  4.Place the cup with the softened gelatin in a saucepan with enough
  water to come halfway up the side of the cup. Heat the gelatin
  mixture over hot, not simmering, water. Stir the gelatin frequently
  for 3 to 4 minutes, or until the gelatin granules dissolve completely
  and the mixture is clear. Remove the pan from the heat. Leave the cup
  containing the gelatin mixture in the hot water to keep the gelatin
  warm until ready to use.
  
  5.Remove the egg mixture from the mixer stand and, using a large
  whisk, gradually whisk the gelatin in by hand. Using a large rubber
  spatula, gently fold one-third of the whipped cream into the egg
  mixture to lighten it. Fold in the remaining whipped cream.
  
  Assemble the terrine:
  
  1.Remove the loaf pan from the freezer. Pour half of the mint mousse
  over the layer of chilled chocolate mousse and spread it level with a
  small offset metal spatula. Place the pan in the freezer for 5
  minutes.
  
  2.Remove the pan from the freezer. Pour a thin layer of chocolate
  mousse over the mint mousse layer and gently spread it in an even
  layer. Return the pan to the freezer for 5 minutes. Pour the
  remaining mint mousse over the chocolate layer and spread evenly.
  Return the pan to the freezer for 10 minutes. Remove the pan from the
  freezer and pour enough of the remaining chocolate mousse over the
  mint mousse layer to fill the pan to the same level as the ganache
  coating. Refrigerate the remaining chocolate mousse, reserving it for
  garnish. Cover the pan with plastic wrap and place it in the freezer
  for 1 hour. Refrigerate the terrine until ready to unmold.
  
  Unmold and garnish the terrine:
  
  1.Cut an 8 1/2-by-4 1/2-inch piece of stiff cardboard and cover with
  aluminum foil. Cut a piece of parchment or waxed paper to fit the
  surface of the exposed filling. Press the paper onto the filling to
  adhere. Dip the pan up to the top rim in very hot water for 20
  seconds. Remove the pan from the water and immediately wipe dry.
  Place the foil-covered piece of cardboard over the pan and carefully
  invert the pan. Gently remove the pan from the terrine and smooth the
  sides and top with a small metal spatula. Place the terrine in the
  freezer while preparing the glaze.
  
  2.Place the bowl containing the reserved ganache over a pot of hot
  water. Cook over medium heat, stirring the ganache with a wooden
  spoon, just until the ganache is fluid.
  
  3.Place the terrine on a wire rack set over a baking sheet. Pour the
  ganache over the terrine, covering it completely. Refrigerate the
  terrine on the wire rack for 5 to 10 minutes, until the glaze is set.
  4.Fill a pastry bag fitted with a star tip (such as Ateco #5) with
  the reserved chocolate mousse. Pipe a row of rosettes down the length
  of the top of the terrine and around its base. Garnish with mint
  leaves. Refrigerate the terrine until ready to serve.