Chocolate Terrine Dessert Recipes

CHOCOLATE TERRINE WITH RASPBERRY SAUCE

Steps:

• Spray 8 1/2 x 4 inch loaf pan with non-stick spray. Carefully line pan with plastic wrap, trying to avoid any large wrinkles. Place pan in freezer while prepping the terrine.
• Place butter, chocolate, and instant coffee in a large microwave-safe bowl. Gently microwave at 30-second intervals, stopping and stirring frequently, till mixture is melted and smooth.
• Whisk in powdered sugar till combined, then cocoa powder. Whisk in egg yolks, Kahlua, and a pinch of kosher salt. Let mixture cool for 15 minutes.
• Using electric mixer whip egg whites and sugar to firm peaks. Carefully fold whipped whites into the chocolate mixture with rubber spatula.
• Add cream to the same mixing bowl as used for the egg whites and whip to firm peaks. Fold into the chocolate mixture, then scrape into loaf pan.
• Smooth top with an offset spatula and fold end plastic wrap over the top of the chocolate. Chill for 4 hours or longer.
• To make the raspberry sauce, heat 2 cups of the frozen raspberries in a saucepan with lemon juice and sugar, stirring occasionally.
• When bubbling, add in cornstarch mixture and bring to boil.
• Cook for a minute, then remove from heat to cool. Press sauce through a wire mesh strainer to remove seeds. Store in refrigerator.
• To serve, unwrap the plastic from the top of the terrine, flip onto a serving plate, and use plastic to help remove the terrine from the pan.
• Slice terrine with a hot, dry knife and place on dessert plates. Garnish with a drizzle of raspberry sauce, whipped cream, berries, and mint, if desired.

CHOCOLATE TERRINE DESSERT

Steps:

• melt dark chocolate cut into pieces in a bain-marie/water bath, occasionally stirring with a rubber spatula, and let it slightly cool. Soak gelatin sheets in cold water for 5 to 10 minutes. Break the meringues into small pieces.
• Separate egg whites from the yolks. Beat egg yolks with granulated sugar until the mixture whitens. Whisk egg whites in the bowl of a stand mixer fitted with the whisk attachment or with the use of an electric mixer until firm
• Bring whipping cream to a boil. Remove a saucepan from the heat, add the drained gelatin, and mix. Pour this mixture over the melted chocolate and combine with a rubber spatula. Add pieces of broken meringues and gently mix.
• Fold the egg yolks/sugar mixture into the cooled chocolate mixture with a rubber spatula. Fold the beaten egg whites carefully into the chocolate mixture.
• Pour the preparation into a silicone half-sphere mold, smooth, fold a plastic film over the top, and place in the freezer overnight.
• , heat powdered (icing) sugar with water in a saucepan over low-medium heat to get the brown caramel. Remove the saucepan from the heat, add the soft butter in pieces, and hot whipping cream, always mixing (be careful with splashing!) Heat the mixture for a few seconds and take it off the heat.
• Serving terrine, turn it out of the mold and let thaw for 30 minutes in the fridge. Pour the caramel sauce on top of each dessert and serve immediately.

CHOCOLATE TERRINE

Steps:

• Preheat oven to 350 degrees F.
• In a medium-sized bowl, fitted into a saucepan, covering but not touching barely simmering water, melt chocolate and butter.
• Add the coffee and sugar and continue to whisk to dissolve the sugar. Continue cooking until very hot approximately 120 degrees F.
• Remove from the heat and whisk in the eggs. Pour into foil-lined loaf pan and bake in a water bath for 40 minutes.
• Let cool, then chill overnight. Turn out the next day and serve in slices.

DARK CHOCOLATE TERRINE

Steps:

• Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
• Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
• Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
• Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
• To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.
• Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.

CHOCOLATE RASPBERRY TERRINE RECIPE

Steps:

• Make the chocolate sponge first. Preheat the oven to 190°C/Fan oven 170˚C/Gas Mark 5. Place the eggs, sugar and vanilla essence in a mixing bowl and whisk with an electric mixer until very thick and pale - the mixture should hold its shape on the surface if you drop a spoonful on to it. Sift the flour and cocoa powder over the surface and fold in quickly and lightly, then fold in the melted butter. Pour into a greased and base-lined 10 x 30 x 7.5cm loaf tin - it will only just half fill it - and bake for 25-30 minutes until well risen and firm to the touch. Turn out on to a wire rack to cool.
• To make the mousse, break up the chocolate and place in a small bowl set over a pan of simmering water. Stir until melted, then cool slightly. Whip the cream until floppy then whisk in half the cooled chocolate. Fold in the remaining chocolate with a metal spoon.
• To assemble the terrine, cut the cake in half horizontally and place one half back in the loaf tin. Mix the brandy and coffee together and sprinkle half over the cake in the tin. Spread half the raspberries over the cake and top with chocolate mousse. Level the surface, top with the remaining raspberries and arrange the other half of the cake on top. Sprinkle with the rest of the brandy and coffee.
• Cover the terrine with foil, arrange weights along the foil (cans of beans are ideal) and chill for several hours. To serve, run a knife that has been dipped in hot water around the edges of the terrine, then carefully turn it out on to a serving plate. Dust with cocoa powder and arrange chocolate curls and raspberries on top. When ready to serve, cut the layered terrine with a warm knife.