Frozen Mocha Toffee-Crunch Terrine

Yum! Just saw this over on Martha Stewart’s website. Although I haven’t made it yet, I can tell by what’s in it that I would LOVE it. This is definitely on the top of my “to make” list. It starts out with a creamy base of marscapone cheese, fresh whipped cream and vanilla. Then you divide it in three equal parts and add toffee bits to one, chocolate to another, and coffee to the last. In between layers are chocolate wafer cookies and the whole thing is frozen. Sounds amazing to me!!


Makes 16 slices.

19 chocolate wafer cookies
11 ounces mascarpone or cream cheese, or a combination
1/2 cup sugar
1 tablespoon vanilla extract
1 1/4 cups heavy cream
1/2 cup toffee bits
1/3 cup semisweet chocolate chips, melted and cooled
1 tablespoon unsweetened cocoa powder
2 tablespoons instant-coffee granules


Line a 9-by-5-inch loaf pan with 2 sheets of plastic wrap, with long sides overhanging by about 3 inches. Arrange 3 wafers, flat side up, in a row in the bottom of the pan.
In a large bowl, beat mascarpone and sugar until light and fluffy. Stir in vanilla. In another bowl, beat cream until it holds soft peaks. In three additions, fold the whipped cream into the sweetened mascarpone with a rubber spatula.
In a bowl, mix 1 1/3 cups mascarpone mixture with toffee bits. In a separate bowl, mix another 1 1/3 cups mascarpone mixture with chocolate and cocoa powder. Dissolve the coffee in 1 teaspoon hot water; stir into the remaining mascarpone mixture.
Spread coffee mixture in prepared pan. Cover with 8 wafers, overlapping if necessary. Spoon chocolate mixture into pan; cover with 8 wafers. Spoon toffee mixture into pan.
Wrap pan with overhanging plastic; freeze at least 4 hours and up to 2 weeks. To serve, invert onto a serving platter. Remove plastic. Let terrine sit 5 minutes, then cut into slices.

Tip: Run a sharp knife under hot water to cut this layered cake into neat slices.


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