Triple Chocolate Terrine With Berries

3 cups heavy cream, divided

2¾ cups whole milk, divided

6 ounces Mexican dark chocolate, cut into chunks

6 tablespoons (6 packets) powdered gelatin, divided

6 ounces white chocolate chips

6 ounces milk chocolate chips

Fresh berries for garnish

Line a terrine mold with aluminum foil allowing it to overlap on all four sides.

In a sauce pan, bring 1 cup milk and 1 cup cream to a simmer, and then slowly melt in the Mexican chocolate. Remove from heat and add 2 tablespoons powdered gelatin and whisk until dissolved. allow to chill to just above room temperature. Pour mixture into prepared pan and place into refrigerator until set.

In a clean sauce pan, bring 1 cup cream and ¾ cup milk to a simmer, then slowly melt the white chocolate. Add 2 tablespoons powdered gelatin, whisk to dissolve, and allow to cool to just above room temperature. Pour over the gelatinized Mexican chocolate mixture, and refrigerate until set.

Heat the remaining cream and milk and slowly melt the milk chocolate; whisk in remaining gelatin and allow to cool until just above room temperature. Pour over the white chocolate mixture. Fold excess aluminum foil over the top and allow to set a minimum of 24 hours. Carefully remove the terrine onto a tray and carefully remove the tin foil.

To serve: Cut terrine into ¾-inch slices; plate with fresh berries.

Serves eight.

Chef Troy Tornabeni, St. Andrews Golf and Country Club, West Chicago