Thursday, July 1, 2010

Chocolate Terrine


  • Canola Oil
  • 12 ounces bittersweet chocolate such as Valrhona Manjari (64%) chopped
  • 8 ½ ounces of unsalted butter
  • 4 large eggs, separated
  • 4 large egg yolks
  • 1 1/3 cups confectioner’s sugar
  • 1/3 cup unsweetened cocoa powder
  • ½ cup plus 1 tablespoon heavy cream
  • 2 teaspoons granulated sugar
Directions: Lightly oil a 12-by-4-3 inch high (6-cup capacity) terrine mold. (see Sources, page 330); the oil will anchor the plastic wrap. Line the terrine with plastic wrap and set aside.
          Melt the chocolate and butter together in a large double boiler over hot, not simmering, water, stirring from time to time.
Remove from the heat and let cool slightly.
          When the chocolate feels just warm to the touch, stir in the 8 egg yolks until well combined. Sift together the confectioners’ sugar and cocoa powder and stir into the chocolate mixture.
          With an electric mixer, whip the heavy cream to soft peaks; refrigerate while you beat the egg whites. With clean beaters, beat the egg whites and granulated sugar in a large bowl until soft peaks form. Fold the egg whites into the chocolate mixture, then fold in the whipped cream. Pour into the terrine mold and refrigerate, covered with plastic wrap, for at least 12 hours. (The terrine can be refrigerated for up to 3 days.)

To Serve: Pour 2 to 3 tablespoons of the crème anglaise into the center of each serving plate. To cut the terrine, hold a long-bladed knife under very hot water to heat the blade, then wipe dry with a towel. Heating the knife will help it glide through the terrine. Slice the terrine into ¼- to 3/8 inch-thick slices (rewarm the blade as necessary) and arrange two slices on each plate.

Innkeepers Inn Above Onion Creek