Three Layered Chocolate Terrine - cooking recipe

Ingredients

7 ounces dark semi-sweet chocolate
6 1/2 ounces milk chocolate
5 ounces white chocolate
3 cups heavy cream

Preparation

Chop the chocolate into small pieces and place in three seperate bowls.
Heat the cream to boiling point and pour 1 1/4 cups over the semisweet dark chocolate.
Pour 1 cup over the milk chocolate.
And 3/4 cup over the white chocolate.
Whisk each chocolate until smooth.
Cover each bowl with plastice wrap and cool to room temperature.
Refrigerate until thick, but not hardened, about 2 1/2 hours.
Line a 9-inch round springform pan with plastic wra or foil leaving a 1-inch overhang around the top of the pan.
Remove the semisweet chocolate mixture from the fridge and beat using an electric mixer until thick, soft peaks.
Pour into the prepared pan, cover with plastic wrap and freeze for 5 minutes.
Remove the plastice wrap and repeat with the other chocolates.
Cover the pan wit plastic wrap and freeze overnight.
Remove the Terrine from the freezer 15 minutes before serving.
Just before serving remove the sides of the pan, peel off the foil or plastic, and cut and enjoy.