Chocolate Peanut Butter Terrine

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This dessert is really worth the effort.

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Steps

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Make the chocolate peanut butter mousse--------------------.

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Lightly grease the bottom and sides of a 9 1 / 4-by-5 1 / 4-by-2 3 / 4-inch metal loaf pan.

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Line the pan with plastic wrap so that the plastic extends about 2 inches beyond the rim of the pan.

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Place the pan in the freezer.

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Fill a medium saucepan one-third of the way with water and bring to a simmer.

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Place the chocolate , butter and peanut butter in a medium metal bowl over the simmering water and melt.

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When melted , set the chocolate mixture aside , keeping it warm.

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In a 4 1 / 2-quart bowl of an electric mixer , using the wire whip attachment , beat the egg yolks at medium speed until wellblended.

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While continuing to beat , add 2 tablespoons of the sugar in a steady stream.

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Remove the bowl from the mixer stand and place over a pot of hot water.

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Cook over medium-high heat , whisking constantly until the mixture is thick and tripled in volume , and registers 140 degrees f for 3 to 5 minutes on an instant read thermo.

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Ingredients

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bittersweet chocolate, unsalted butter, smooth peanut butter, egg yolks, granulated sugar, heavy cream, light corn syrup, sweetened whipped cream, unsalted nuts, chocolate curls