Frozen White Chocolate Terrine

Directions

1. * Note: Melted chocolate spread very thin on a baking sheet, allowed to set and broken into long and funky pcs.
2. In 2 very cool electric mixing bowls, add in 2 c. of cream to each. Add in 1 c. of melted white chocolate to one bowl and 1 c. dark chocolate to the other. Using an electric mixer, whip both bowls till cream is hard, velvety but still spreadable about 3 to 4 min. Line a large loaf pan with parchment paper. Spoon 1/2 of the white chocolate mix proportionately on the bottom of the pan. Spoon 1/2 of the dark chocolate mix over the white chocolate layer, spread proportionately. Top the dark chocolate layer with the remaining white chocolate mix. Cover the pan completely with plastic wrap and place in the freezer. Freeze till the terrine is well set, about 2 hrs.
3. Remove the terrine and unmold. Using a warm knife, slice the terrine into 2-inch slices. Place the remaining chocolate mix in a pastry bag with a star tip. Spoon a small pool of the raspberry sauce in the center of the plate. Lay one piece of the terrine in the center of the sauce. Pipe a small portion of the chocolate mix off to the side of the terrine. Garnish with the mint, powdered sugar, and chocolate cutouts.
4. This recipe yields 6 servings.