For the triple chocolate terrine, melt dark chocolate coating, mix with yolks, lactose and liquid whipped cream. Fold in whipped cream and flavor with Grand Marnier. Pour the mousse into the terrine molds and refrigerate for half an hour.
Melt milk chocolate, mix with yolks, lactose and liquid cream. Soak the gelatine and dissolve in the slightly warmed rum. Then stir into the chocolate mixture Fold in whipped cream. Fill the 2nd layer into the terrine molds and again refrigerate for half an hour.
Melt the white couverture, mix with yolks, lactose and liquid cream. Soak the gelatine and dissolve in the slightly warmed rum. Then stir into the chocolate mixture Fold in whipped cream. Fill the 3rd layer into the tureen molds and refrigerate the chocolate tureen overnight.
Preparation Tip:
The triple chocolate terrine can also be substituted with a good cooking chocolate, but a high percentage of cocoa butter is necessary because of the binding.
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