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Chocolate terrine recipe
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Sometimes you just want a big, fat, in-your-face chocolate dessert. And this is where the terrine comes in. Terrine is the name of the pan you use and it is the name of the dish itself. If you do not own a terrine mold, use a loaf pan. It will work just fine.
The eggs in this recipe are uncooked. If you have any health concerns, please use pasteurized eggs
Chocolate Terrine
Ingredients:
- 12 oz. excellent quality chopped dark chocolate (I like a nice 64%)
- 8 oz. unsalted butter
- heavy pinch of salt
- 1 oz. smooth cashew, hazelnut or almond butter
- 8 egg yolks
- 4 egg whites
- 2 teaspoons sugar (I know)
- 1/2 cup plus 1 TBSP heavy cream with 2 TBSP cracked coffee beans steeped in it overnight
- 1 1/3 cup 10x sugar
- 1/3 cup cocoa powder (I haven’t done this conversion yet)
Glaze
- 8 oz heavy cream
- 8 oz finely chopped dark chocolate (use the same kind that you used in the terrine)
- 2 TBSP butter
- pinch of salt
Directions:
Line your terrine mold with plastic wrap, leaving enough wrap to press over the surface of the terrine once filled. This can be a bit tricky; it helps to spray the terrine with pan spray to give the plastic wrap something to stick to.
Thoroughly whisk together the 10x and cocoa powder, then sift it to get out any lumps.
Melt the chocolate, butter and nut butter together in a double boiler. Stir and stir and add the salt.
Whisk in the egg yolks.
Whisk the whites and the 2 teaspoons of sugar to medium peaks and fold in.
Strain out the coffee beans, whisk the cream to medium peaks and fold in.
Fold in the cocoa/10x mixture.
Pour into prepared mold and chill at least 4 hours or overnight.
Later, unwrap the package and put the container upside down on a cooling grid placed over a sheet pan (to catch drips). Pull on the sides of the plastic wrap and lift up the mold. Eventually, he will come Unstuck. Peel off the plastic wrap and pour on a thin layer of the just-barely-warm.
For the Glaze: Put the chocolate in a bowl. Bring the heavy cream and salt just to a boil. Remove from heat, count to ten (just to let it settle down and make sure it’s not too hot) and pour over the chocolate. Let sit for about three minutes, and then slowly whisk to form a glossy, dark emulsion. Hello, ganache. Whisk in the butter. Cool to just warm, or you’ll melt your guy. No fun.
Put the glazed terrine back in the refrigerator so the glaze firms up. Then, using two large spatualas, carefully transfer the terrine to a serving platter. Slice into 1/2" slices and serve with lightly sweetened whipped cream or creme fraiche.
Makes about 20 -24 servings
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