Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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Continued:

Unmold the chocolate terrine: Cover a 9 1/2-by-5-inch cardboard
rectangle with aluminum foil. Remove the terrine from the freezer and
unwrap the pan. Dip the loaf pan into very hot water for 2 to 3
seconds. Wipe the sides of the pan dry. Put the foil-covered
rectangle on top of the chocolate terrine. Invert the loaf pan onto
the cardboard rectangle and lift off the pan. Freeze the
still-wrapped terrine while you prepare the glaze. Make the chocolate
glaze: Place the chocolate in a medium bowl. In a small sauce pan,
heat the cream and corn syrup over medium heat until the mixture
comes to a boil. Pour the hot cream mixture over the chocolate. Let
stand for 30 seconds to melt the chocolate. Gently whisk until
smooth. Stir in the vanilla. Let cool to tepid. Remove the plastic
wrap from the chilled chocolate terrine. Place the terrine on a wire
rack set on a baking sheet. Spoon the tepid chocolate glaze over the
terrine, coating it completely. Let the glaze set for 2 to 3 minutes,
then return the terrine to the freezer for at least 1 hour. Make the
milk chocolate sauce: Put the chocolate in a medium bowl. In a small
saucepan, over medium heat, bring the half-and-half to a gentle boil.
Pour the half-and-half over the chocolate. Let stand for 30 seconds
to melt the chocolate. Gently whisk until smooth. Stir in the
vanilla. Let cool to room temperature. (The sauce can be prepared up
to 2 days ahead and kept refrigerated. Rewarm in the top of a double
boiler over hot, not simmering, water -- or in a microwave on MEDIUM
[50%] power. ) Make the dark chocolate sauce: Place the chocolate in
a medium bowl. In a small saucepan, heat the cream and corn syrup
over medium heat until the mixture comes to a boil. Pour the hot
cream mixture over the chocolate . Let stand for 30 seconds to melt
the chocolate. Gently whisk until smooth. Stir in the vanilla. The
sauce should be served slightly warm or at room temperature. (The
sauce can be prepared up to 2 days ahead and kept refrigerated.
Rewarm in the top of a double boiler over hot, not simmering, water
~- or in a microwave on MEDIUM [50%] power. ) Thirty minutes before
serving time, transfer the chocolate terrine to the refrigerator. To
serve, spoon some of the dark chocolate sauce over half of each
dessert plate. Spoon some of the milk chocolate sauce over the other
half of each plate. With a sharp thin-bladed knife, cut the terrine
into 12 slices, wiping the blade clean between each slice. Lay the
slices on the dessert plates. - Judith Sutton

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