Chocolate Terrine: A Rich, Indulgent Dessert Experience

A chocolate terrine is a decadent dessert that can be made in advance for a special occasion. It is a rich and creamy dessert with a smooth and velvety texture, and it can be served with a variety of toppings such as fruit sauces, fresh fruit, or cream. The preparation is similar to that of a brownie, but flour is omitted and cream is added for a smooth and creamy texture. High-quality chocolate is used to ensure a rich and intense flavour.

How to make a chocolate terrine

A chocolate terrine is a decadent dessert that can be made in advance—perfect for special occasions. It's a type of chocolate mousse with a luscious, velvety texture and intense chocolate flavour. Here's how to make a chocolate terrine:

Ingredients:

• Chocolate (dark, bittersweet, or semi-sweet)
• Butter
• Eggs
• Sugar
• Cream
• Coffee powder (optional)
• Cognac or brandy (optional)
• Salt
• Cocoa powder (optional)
• Ladyfingers (optional)
• Nuts (optional)
• Raisins (optional)

Method:

• Prepare a loaf pan or terrine/bread tin by lining it with plastic wrap or aluminium foil, leaving some overhang. You can also butter the sides and bottom of the pan and line it with parchment paper.
• Melt the chocolate and butter in a heatproof bowl over a pan of simmering water (a bain-marie). You can also add coffee powder to enhance the chocolate flavour. Stir occasionally until smooth.
• Remove the bowl from the heat and whisk in the sugar, followed by the butter (if not already added).
• In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
• In another bowl, whip the cream until soft peaks form.
• Beat the egg yolks in a separate bowl. You can also add cognac or brandy to the egg yolks, if desired.
• Fold the whipped egg whites and cream into the chocolate mixture. Add any additional ingredients such as nuts, raisins, or ladyfingers.
• Pour the mixture into the prepared pan and smooth the top.
• Chill the terrine in the refrigerator for at least 3 hours or overnight. You can also freeze it overnight.
• To serve, carefully turn the terrine out of the pan and remove the plastic wrap or foil. Slice the terrine using a hot, dry knife and serve with your choice of toppings or sauces, such as orange sauce, whipped cream, peanut brittle, fresh berries, or fruit coulis.

Tips:

• For easier slicing, freeze the terrine for about an hour before serving.
• If using a loaf pan, consider lining it with non-stick foil to help slide the terrine out smoothly.
• You can also make a triple chocolate terrine by using three types of chocolate (semi-sweet, milk, and white) and creating layers.

What to serve with a chocolate terrine

A chocolate terrine is a rich and decadent dessert, perfect for special occasions. It is a type of chocolate mousse made with layers of whipped ganache, often including semi-sweet, milk, and white chocolate. The dessert is set in a loaf pan or terrine dish, giving it a unique rectangular shape. When serving a chocolate terrine, there are several accompaniments that can enhance its flavour and presentation. Here are some ideas on what to serve with this indulgent treat:

• Fresh berries: Raspberries, strawberries, or cherries can provide a refreshing contrast to the rich chocolate.
• Dessert sauce: A chocolate or raspberry sauce can be drizzled on the plate or used as a dip for the terrine slices. For an extra indulgent touch, consider a hot fudge sauce.
• Whipped cream: A dollop of freshly whipped cream adds a creamy texture and complements the chocolate flavours.
• Orange sauce: For a citrus twist, pair the chocolate terrine with a zesty orange sauce, such as the one suggested by Ina Garten in her Dark Chocolate Terrine recipe.
• Nuts: Toasted almonds or other chopped nuts can provide a crunchy contrast to the creamy terrine.
• Peanut brittle: The salty-sweet flavour of peanut brittle can be a delightful pairing with the chocolate.

When plating the dessert, consider adding a garnish such as fresh mint leaves or grated orange zest to enhance the presentation and add a pop of colour. You can also dust the terrine slices with cocoa powder or icing sugar for an extra touch of decadence.

How to store a chocolate terrine

A chocolate terrine is a rich and decadent dessert, perfect for special occasions. It is essentially a chocolate mousse set in a loaf pan or terrine dish, with layers of different types of chocolate. To store a chocolate terrine, follow these steps:

Storing Chocolate Terrine in the Refrigerator:

• Keep the terrine covered in the refrigerator due to the perishable ingredients in the recipe.
• It can be stored in the refrigerator for up to 3-4 days.

Freezing Chocolate Terrine:

• If you want to store the terrine for longer, you can freeze it.
• First, freeze it for a couple of hours until it is firm.
• Then, wrap it well and store it in the freezer for up to 2 months.
• To defrost, unwrap the terrine and place it in the refrigerator to thaw. Do not defrost it with the plastic wrap still on, as it will stick to the dessert.

How to make a chocolate terrine without butter

A chocolate terrine is a decadent dessert with a rich, creamy texture. It is typically made with chocolate, butter, eggs, sugar, and flour, and often includes additional ingredients such as nuts, dried fruits, or cookies. The basic process involves melting chocolate, adding in other ingredients, and then baking or chilling the mixture.

Ingredients:

• 200 g (7 oz) baking/cooking semisweet chocolate (cacao 60-70%)
• 250 g (8.8 oz) mascarpone cheese
• 85 g (3 oz) (3/4 cup) powdered sugar
• 4 tbsp (30 g) plain white flour (or gluten-free plain flour)
• 1 tsp dark rum or whisky

Instructions:

• Preheat your oven to 160°C/325°F/gas mark 3. Line a loaf pan with parchment paper. For this recipe, an 8 x 4-inch (20 x 10 cm) loaf pan was used. Wrap the bottom of the pan with aluminum foil to prevent water from seeping in during the water bath.
• Pour a few inches of water into a large saucepan or frying pan and bring it to a boil for the water bath that will be used to melt the chocolate.
• Reduce the heat to a simmer and place a heatproof bowl over the pan, ensuring that the bottom of the bowl does not touch the water.
• Add the chocolate to the bowl and stir occasionally with a heatproof hand whisk until it is completely melted.
• Once the chocolate is melted, turn off the heat and add the mascarpone cheese. Whisk until the mixture is well blended.
• Add the eggs one at a time, whisking well after each addition.
• Add the sugar and whisk until the mixture becomes shiny. Then, add the sifted flour and whisk until well blended.
• Boil plenty of water for the water bath that will be used during baking.
• Pour the chocolate mixture into the prepared loaf pan and place it in a baking tray. Fill the tray with a few inches of hot water for the water bath.
• Bake for 30 minutes.
• Remove the terrine from the oven and water bath, and let it cool to room temperature.
• Remove the terrine from the loaf pan and slice it with a warmed knife before serving.

This chocolate terrine can be served chilled or warmed. It can be stored in the fridge for up to 3-4 days. However, note that the center of the cake is undercooked, and consuming raw or undercooked eggs may pose a risk of salmonella infection. Therefore, it is not advisable for young children, older adults, expectant mothers, or individuals with weakened immune systems.

How to make a chocolate terrine with a water bath

A chocolate terrine is a decadent dessert with layers of whipped chocolate ganache. It is a special dish that can be made ahead of time for a special occasion. Here is a step-by-step guide on how to make a chocolate terrine with a water bath:

Ingredients:

• 7 ounces (200 grams) of good-quality semi-sweet or bittersweet chocolate, chopped
• 6 ounces (170 grams) of unsalted butter, cut into small pieces
• 3/4 cup (180 milliliters) of freshly brewed espresso or strong coffee
• 2 large eggs, separated
• 2 tablespoons of sugar
• 1/2 cup (60 grams) of ladyfingers or biscuits, broken into small pieces (optional)
• 1 cup (120 grams) of chopped toasted nuts or dried fruits (optional)
• Heavy or whipping cream, for serving (optional)
• Fresh raspberries, for serving (optional)

Instructions:

• Prepare a water bath by filling a large saucepan with water and bringing it to a simmer. The water level should be low enough so that the bottom of your mixing bowl does not touch the water.
• In a heat-proof mixing bowl, combine the chocolate, butter, and espresso or coffee. Place the bowl over the simmering water bath and melt the mixture, stirring occasionally, until smooth.
• Remove the bowl from the heat and whisk in the egg yolks, one at a time, until fully incorporated.
• In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
• Gradually fold the whipped egg whites into the chocolate mixture until combined.
• Line a loaf pan or terrine mold with plastic wrap or aluminum foil, leaving some overhang on the sides for easy removal later.
• Pour the chocolate mixture into the prepared pan and smooth the top.
• Place the pan in a larger baking dish or roasting pan. Fill the larger pan with enough hot water to come halfway up the sides of the loaf pan, creating a water bath.
• Carefully transfer the entire setup to the preheated oven and bake at 350°F (180°C) for 20-25 minutes, or until the terrine is just set but still slightly wobbly in the center.
• Remove the terrine from the oven and let it cool to room temperature. Then, chill it in the refrigerator for at least 6 hours or overnight until completely set.
• To serve, carefully remove the terrine from the loaf pan by lifting it out with the overhanging plastic wrap or foil. Slice the terrine into desired portions and serve with whipped cream, fresh raspberries, or any other desired accompaniments.

Note: For a more complex flavor profile, you can experiment with adding various ingredients such as ladyfingers, nuts, dried fruits, or a splash of liqueur to the chocolate mixture before pouring it into the loaf pan.

Frequently asked questions