Mocha Toffee Crunch Terrine Recipe

How to make it

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• Line a 9 x 5 inch loaf pan with 2 sheets of plastic wrap with long sides overhanging by about 3 inches.
• Arrange three wafers flat side up in a row at the bottom of the pan.
• In a large bowl, beat the mascarpone cheese and sugar until light and fluffy. Stir in the vanilla.
• In another bowl, beat the cream until it holds soft peaks. In three additions, fold the whipped cream into the mascarpone.
• In a bowl, mix 1 1/2 cups mascarpone mixture with toffee bits.
• In a separate bowl, mix another 1 1/3 cups mascarpone with chocolate and cocoa.
• Dissolve the coffee in one teaspoon of hot water. Stir into the remaining mascarpone.
• Spread coffee mixture in the prepared pan. Cover with 8 wafers, overlapping when necessary.
• Spoon in the chocolate mixture. Cover with remaining wafers. Spoon toffee mixture into pan.
• Wrap overhanging plastic wrap over the top of the terrine.
• Freeze a minimum of 4 hours or up to two weeks.
• Remove terrine from freezer. Let sit for 5 minutes and cut into slices.
• SERVING: I usually serve a thin sugar cookie with this. If you don't want to make a cookie, Pepperidge Farm Pirouettes work well.