Low Carb Salted Chocolate Terrine Recipes

CHOCOLATE CARAMEL TERRINE

Steps:

• Oil a 900g loaf tin and line with a double layer of baking parchment. Put the cream, cocoa, 200g caramel and a pinch of salt in a pan set over a medium heat and bring to the boil, whisking occasionally to combine. Tip the chocolate into a medium heatproof bowl and pour over the hot cream mixture. Leave to sit for 1 min, then stir everything together until the chocolate is melted and smooth. Leave to cool slightly for 5-10 mins.
• Beat the mascarpone into the cooled chocolate mixture using an electric whisk for 3-4 mins until smooth, glossy and the whisk leaves a trail behind in the mixture.
• To assemble the terrine, press the top halves of the caramel wafers into the bottom of the tin, cut-side up, trimming to fit if needed.
• Beat the remaining caramel with a whisk to loosen it, then spread half over the wafers in the tin. Spoon half the chocolate mixture over the top, then arrange the remaining wafer halves over the chocolate layer. Cover with the remaining caramel, ensuring everything is evenly covered, then top with the rest of the chocolate mixture. Cover the terrine with a strip of baking parchment, then freeze for at least 6 hrs, or overnight.
• Remove the terrine from the freezer 10 mins before serving, then turn out onto a chilled dish or serving plate. Dust generously with cocoa powder before cutting into slices.

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.

SALTED CARAMEL CHOCOLATE TORTE

Steps:

• Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin - staple or paper clip where the strip overlaps to hold it in place.
• Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
• Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
• Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.
• Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.
• Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.

SALTED CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper and spray with cooking spray.
• Combine flour, cocoa powder, baking powder and 1/2 teaspoon sea salt in a bowl.
• Place butter in a saucepan over low heat and cook until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat.
• Combine brown sugar, white sugar, eggs, and vanilla extract in a bowl and beat with an electric mixer until creamy. Pour a small amount of the chocolate mixture into the egg mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly so the eggs don't curdle. Fold in the flour mixture until just combined. Do not overmix.
• Drop 6 large scoops of batter about 2 inches apart onto each of the prepared baking sheets.
• Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger, and the tops are crinkled and puffed, 12 to 14 minutes. Immediately sprinkle with sea salt.
• Place baking sheets on a wire rack and cool for 18 to 20 minutes. Remove cookies with a spatula onto serving platter.

WHITE & DARK CHOCOLATE TERRINE

Steps:

• Brush a 2lb loaf tin (about 22 x 11 x 6cm) with oil, line completely with cling film (the oil will help it to stick to the sides), then line the base with a strip of baking parchment. Gently melt the white chocolate in a heatproof bowl over a pan of barely simmering water, then remove from the heat and leave to cool a little. Using an electric whisk, beat in 200ml of the cream until the mixture is just holding its own shape. Set aside while you make the dark layer.
• Melt the dark chocolate as you did the white, then remove from the heat and cool for 1 min. Little by little, stir the remaining cream into the melted chocolate until you have a smooth, thick ganache. Whisk the egg whites to soft peaks, stir a third into the ganache to loosen it, then fold in the rest.
• To assemble, spoon just under half of the dark mixture into the loaf tin and smooth the surface. Spoon over the white chocolate and smooth, then gently spoon the remaining dark chocolate mixture over the top, being careful not to disturb the white layer, again smoothing the surface. Cover and chill for at least 2 hrs. If you're making the terrine the day before, let it sit at room temperature for 1 hr before serving.
• To serve, turn the tin upside down onto a serving plate and use the edges of cling film to ease out the terrine. Remove the cling film and baking parchment and serve with the Star anise biscuits (see Goes well with, right).

CHERRY CHOCOLATE TERRINE

Steps:

• Up to one month before: melt the chocolate and half the butter in a bowl over a pan of gently simmering water. (Or melt in the microwave on Medium for 3 minutes.) When melted, stir with a wooden spoon until you have a smooth consistency, then allow to cool slightly.
• The day before: line 2 x 1.7 litre terrine or loaf tins with cling film. In a very large bowl, big enough to take all the terrine ingredients, beat the rest of the butter with 200g/8oz sugar using an electric hand whisk. It should become smooth. Now stir in the cocoa until you have a smooth chocolatey paste.
• Wash your beaters, then whisk the double cream until it forms soft peaks but no further. Underwhipped is better than overwhipped for this recipe. Wash the beaters again, then whisk the egg whites to form soft peaks.
• Stir in 125ml/4fl oz of the cherry brandy (save the rest for the syrup) and the cooled melted chocolate and butter into the cocoa butter paste. Stir in the cherries, then finally fold in your gently whipped cream, followed by the egg whites, until evenly mixed. Pour into the terrines and gently bang on a hard surface to settle. (You can prepare and freeze this up to a month ahead, or overnight.)
• Pour the remaining cherry brandy and the remaining 100g/4oz sugar into a small heavy-based saucepan and bring to the boil. Reduce by about two thirds to make a syrup, then allow to cool.
• Take the terrines out of the freezer and tip them on to a board. Line the tins with fresh cling film. As soon as the terrines are soft enough to slice but still firm, after 10-15 minutes, cut each one into 10 slices using a sharp knife so you get a lovely clean line with clear segments of cherries.Return the slices to the tins, interleafing each slice with greaseproof to keep them separate (see left). The last slice may not fit exactly, but don't worry. Cover and return to the freezer.
• One hour before serving: transfer to the fridge to take the chill off. Just before serving, lay a slice of the terrine on a spoonful of mascarpone, then drizzle each plate with syrup.