Triple Chocolate Terrine - cioccolato scuro

Method

• Allow the cioccolato scuro gelato to "warm" up a bit at room temperature for about 15 minutes.
• You can use a kitchen mixer to soften your gelato, but make sure that you place the mixer bowl and paddle in the freezer for at least 15 minutes beforehand.
• Mix the gelato in a chilled bowl until soft but not melting.
• Take your clean, dry terrine and rub a tiny bit of oil over the entire interior surface using a clean paper towel.
• Make sure you get into the corners.
• Line the terrine using a large piece of plastic wrap, leaving at least 6 inches of wrap over the sides.
• Push into the corners and smooth the wrinkles using a clean dry paper towel.
• Place the terrine in the freezer for 15 minutes to chill.
• Remove the chilled terrine and working quickly, spoon the cioccolato scuro gelato into the bottom, filling it by one-third.
• Push the gelato down firmly into the corners using a small offset spatula.
• Level the surface, and then freeze for 1 hour.
• Repeat the process with the white chocolate gelato, freezing for 1 hour, and then repeat with the bacio gelato, freezing for 1 more hour, making sure each layer is firm before adding the next.
• After leveling the top, pour the chopped caramelized hazelnuts onto the surface.
• Take the plastic edges and cover the surface, pressing the nuts into the gelato.
• Freeze overnight.
• To serve, remove the terrine from the freezer and let stand for about 8 minutes.
• Using the plastic wrap, slowly lift the gelato out of the terrine.
• Unwrap the plastic and invert onto a serving tray.
• You can tip the terrine on its side to view the nuts.
• Run you knife under very hot water, wipe dry and slice the terrine.
• Do this before each slice.
• Serve it in slices, sandwiched between rectangular homemade sugar cookies or simply with some warm chocolate sauce.
• This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
• The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.