Title: Chocolate peanut butter terrine
 Categories: None
      Yield: 1 Servings
 
MMMMM--------------------------TERRINE-------------------------------
     11 oz Bittersweet chocolate;
           -finely chopped
      4 tb Unsalted butter
      6 tb Smooth peanut butter
      4 lg Egg yolks
      4 tb Granulated sugar; divided
  1 3/4 c  Heavy cream

MMMMM---------------------------GLAZE--------------------------------
      4 oz Bittersweet chocolate;
           -finely chopped
      5 tb Unsalted butter
      2 ts Light corn syrup

MMMMM--------------------------GARNISH-------------------------------
           Sweetened whipped cream
    1/2 c  Unsalted nuts; toasted and
           -coarsely chopped (See note)
           Chocolate curls
 
  Note: To roast peanuts, position a rack in the center of the oven and
  preheat to 350 degrees F. Spread peanuts in a single layer on a baking
  sheet and roast 5 to 8 minutes, or until fragrant. Transfer the nuts
  to another baking sheet and cool completely.
  
  Make the chocolate peanut butter mousse:
  
  1.Lightly grease the bottom and sides of a 9 1/4-by-5 1/4-by-2
  3/4-inch metal loaf pan. Line the pan with plastic wrap so that the
  plastic extends about 2 inches beyond the rim of the pan. Place the
  pan in the freezer.
  
  2.Fill a medium saucepan one-third of the way with water and bring to
  a simmer. Place the chocolate, butter and peanut butter in a medium
  metal bowl over the simmering water and melt. When melted, set the
  chocolate mixture aside, keeping it warm.
  
  3.In a 4 1/2-quart bowl of an electric mixer, using the wire whip
  attachment, beat the egg yolks at medium speed until wellblended.
  While continuing to beat, add 2 tablespoons of the sugar in a steady
  stream. 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 until the mixture is thick and
  tripled in volume, and registers 140 degrees F for 3 to 5 minutes on
  an instant read thermometer. Remove the bowl from the heat and whisk
  the mixture until it is room temperature.
  
  4.Using a large rubber spatula, gently fold in the reserved chocolate
  mixture.
  
  5.In a chilled stainless steel medium bowl, using a hand-held electric
  mixer set at medium-high speed, whip the cream and 2 tablespoons of
  the sugar until soft peaks begin to form.
  
  6.Using the rubber spatula, gently fold the whipped cream into the
  chocolate mixture.
  
  7.Carefully scrape the mousse/terrine mixture into the prepared
  terrine pan. Smooth the top with the rubber spatula. Tap the pan on
  the counter to eliminate any air bubbles. Cover the top of the
  terrine with the plastic wrap overhang. Refrigerate for at least four
  hours until set.
  
  Unmold the terrine:
  
  1.Unfold the plastic wrap from the top of the chilled terrine, and
  use it to lift the terrine out of the loaf pan. Invert the terrine
  onto a rack set on top of a cookie sheet. Remove the plastic wrap
  from the terrine.
  
  Glaze the terrine:
  
  1.Melt the chocolate and butter according to the directions in the
  Chocolate Melting Tips. Whisk in the corn syrup. Remove the melted
  chocolate from the double boiler and let cool for about 5 told
  minutes so it can thicken slightly. Pour the glaze over the terrine,
  spreading it evenly over the entire terrine using an offset metal
  cake spatula. Refrigerate until set, about 15 minutes.
  
  To serve:
  
  1.Slice the terrine with a hot, dry knife into 9 even slices, and then
  again in half making a total of 18 pieces. Place 3 pieces of terrine
  on each dessert plate.
  
  2.Sprinkle with toasted peanuts over the top and sides of the terrine.
  
  3.Garnish with sweetened whipped cream and chocolate curls.