OMG!  Chocolate like you have never eaten!  But you might want to cut the recipe – it makes enough for a ship load of people.

Ingredients:

• 9 lbs chocolate, chopped coarsely
• 32 oz heavy whipping cream (36%)
• 2 lbs butter, unsalted
• 8 oz raspberry sauce, plate scraper (a cooking term for that raspberry syrup that decorates the plate.)
• 2 pts fresh raspberries
• 2 c whipping cream
• 2 Tab confectionery sugar
• 1/2 tsp vanilla extract

Directions:

1. In a double boiler heat the chocolate, butter, heavy cream and half the raspberry sauce until smooth and the chocolate has melted completely.
2. Line loaf pans with plastic wrap and fill each one half way, evenly distribute the fresh raspberries.
3. Fill the loaf pans the rest of the way.
4. Wrap the plastic over the top.
5. Place in freezer until one hour before service.
6. Whip cream with vanilla until foamy, gradually add confectionery sugar, beating until soft peaks form.
7. Cut loaf into slices.
8. Place on plate that has been squiggled with the raspberry syrup.
9. Serve with a dollop of whipped cream and raspberries.

Serves:  Makes 8 Terrines

Source: Executive Chef, American Cruise Lines

Notes:  On the ship, these were made in a 8 inch spring free pan, cut into wedges. Two wedges were place on the plate with points crossed, a dollop of whipped cream and two raspberries on the side.  Lovely!