Single Origin Venezuelan Chocolate and Hazelnut Terrine

Crunchy Base (bottom)

1. In a double broiler melt the chocolate, butter and cream
2. Mix in the nuts and cereal
3. Spread the mixture over a parchment lined 11 x 9 inch non-stick pan and allow to harden in the freezer.

Ganache (middle)

1. In a small saucepan, bring the cream, coffee, sugar, vanilla bean and cinnamon stick to a boil.
2. Pour the mixture over chcoolate and butter and let it sit for 2 minutes.
3. Gently whisk until the chocolate has melted and is smooth.
4. Remove the vanilla bean and cinnamon stick and then whisk in the port wine.
5. Allow the mixture to cool for 10 minutes at room temperature.
6. Pour the ganache over the chocolate base and return to the freezer.

Mousse (top)

1. Over a double boiler, let the chocolate and butter melt together.
2. Separate the egg yolks and the whites.
3. In a separate bowl whip the whites with half of the sugar until you’ve formed a medium peak. Place it in the fridge.
4. Whip the cream with the other half of the sugar and place in the fridge.
5. Whisk the port into the egg yolks, then temper in the melted chocolate until smooth.
6. Slowly fold in the cream and then fold in the egg whites.
7. Pour the mousse over the top of ganache and return to the freezer