Low Carb Salted Chocolate Terrine Recipes

LOW CARB SALTED CHOCOLATE TERRINE

Steps:

• Prepare a loaf pan or muffin pan by spraying the pan with water or baking spray and lining carefully with plastic wrap or parchment paper. Keep in mind every wrinkle will show in the terrine.
• Whip the cream until soft peaks form. Transfer to refrigerator until ready to use.
• Whip the egg whites to stiff peaks and set aside.
• Place the chocolate and butter in a large microwave-safe dish, heat in 30-second increments, remove and stir during cooking and take care not to scorch the chocolate.
• In the meantime, sift together the cocoa powder and swerve until well mixed and smooth.
• Whisk the egg yolks together in a small bowl. Whisk a small amount of the melted chocolate mixture into the eggs to temper them. Repeat a couple times before adding the eggs to the chocolate mixture. Whisk together until smooth.
• Whisk the powdered Swerve/cocoa into the chocolate using an electric mixer, if possible. Beat eggs again, if needed, to bring them back up to stiff peaks and then gently fold them into the chocolate. Fold the cream in next.
• Spread it into the loaf pan using a plastic spatula to fill in all the nooks and crannies. Smooth and level the top. Cover with plastic and refrigerate overnight.
• Place a plate on top of the pan upside down and carefully flip the loaf and plate over. Remove the loaf pan and carefully remove the plastic. Using a sharp knife, slice into 1-inch individual servings. Lightly sprinkle with coarse sea salt before serving.

CHOCOLATE TERRINE WITH ALMONDS AND LADYFINGERS

Steps:

• Lightly oil 10x4x3-inch loaf pan,. Line pan with plastic wrap, allowing plastic to overhang pan sides by 4-inches. Stir chocolate and espresso in heavy medium saucepan over low heat until melted and smooth, Set aside,.
• Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in egg yolks one at a time, Stir in almonds and brandy and melted chocolate mixture,.
• Using clean dry beaters, beat egg whites and salt in medium bowl until soft peaks form,. Fold egg whites into chocolate mixture, then fold in ladyfingers.
• Transfer mixture to prepared pan. Tap pan against counter once; smooth off with off-set spatula. Cover with overhanging plasric wrap and refrigerate until firm, about 6 hours or overnight.
• Unwrap plastic from atop chocolate terrine, Place plate atop terrine, Invert terrine onto platter. Remove pan, leaving plastic covering chocolate terrine. Refrigerate until ready to serve.
• Remove plastic wrap from terrine, Using long sharp knife, cut terrine into thin slices. Transfer slices to plates and serve with whipped cream.

THREE LAYERED CHOCOLATE TERRINE

Steps:

• Chop the chocolate into small pieces and place in three seperate bowls.
• Heat the cream to boiling point and pour 1 1/4 cups over the semisweet dark chocolate.
• Pour 1 cup over the milk chocolate.
• And 3/4 cup over the white chocolate.
• Whisk each chocolate until smooth.
• Cover each bowl with plastice wrap and cool to room temperature.
• Refrigerate until thick, but not hardened, about 2 1/2 hours.
• Line a 9-inch round springform pan with plastic wra or foil leaving a 1-inch overhang around the top of the pan.
• Remove the semisweet chocolate mixture from the fridge and beat using an electric mixer until thick, soft peaks.
• Pour into the prepared pan, cover with plastic wrap and freeze for 5 minutes.
• Remove the plastice wrap and repeat with the other chocolates.
• Cover the pan wit plastic wrap and freeze overnight.
• Remove the Terrine from the freezer 15 minutes before serving.
• Just before serving remove the sides of the pan, peel off the foil or plastic, and cut and enjoy.