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Chocolate Terrine

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Chocolate Terrine

Cuisine:French

Course:Dessert

30m prep 20m cook 8h ready

12 to 16 servings Made like a chocolate mousse, this rich loaf is firm enough to be cut into slices and served with a sauce. The terrine can be tightly wrapped and frozen for up to 1 month. Let stand at room temperature for 1 hour before slicing and serving. Lightly oil an 8 ½ × 4 ½-inch loaf pan and line with plastic wrap, pressing it firmly into the corners and against the sides.

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Ingredients

Servings:
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Units:
As Written US Metric
  • 1 pound semisweet or bittersweet chocolate (up to 64% cacao), chopped
  • 2 sticks (8 ounces) unsalted butter, cut into chunks
  • 8 large egg yolks (whites reserved)
  • ⅓ cup cooled strong coffee or ¼ cup water plus 1 ½ tablespoons liquor or liqueur
  • ½ cup sugar
  • 4 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • 1 tablespoon sugar
  • 1
    • 5 large egg yolks
    • ⅓ to ½ cup sugar
    • ⅛ teaspoon salt
    • 2 cups whole milk, 1 cup whole milk plus 1 cup heavy cream, or 2 cups half-and-half
    • 1 teaspoon vanilla, rum, or dry sherry, or a little grated lemon zest
    Sub-recipe steps
    1. Lightly beat in a medium bowl: 5 large egg yolks; ⅓ to ½ cup sugar; ⅛ teaspoon salt
    2. Heat in a medium saucepan over medium heat until bubbles form around the edges: 2 cups whole milk, 1 cup whole milk plus 1 cup heavy cream, or 2 cups half-and-half
    3. Slowly whisk the hot milk into the egg yolk mixture to warm it. Return this mixture to the saucepan and place over medium-low heat. Stir the sauce gently but constantly with a silicone spatula, sweeping the entire pan bottom and reaching into the corners. As soon as the custard is thickened enough to coat the back of a spoon and reaches 170° to 175°F on an instant-read thermometer, pour it through a sieve into a bowl and stir in: 1 teaspoon vanilla, rum, or dry sherry, or a little grated lemon zest
    4. Serve warm or cold. If serving cold, let the sauce cool thoroughly before covering and refrigerating. Condensation will cause it to thin. The sauce can be covered and refrigerated for up to 3 days. To reheat, scrape the sauce into a double boiler over warm (165°F) water and stir occasionally until warmed through.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 pound semisweet or bittersweet chocolate (up to 64% cacao), chopped
  • 2 sticks (8 ounces) unsalted butter, cut into chunks
  • 8 large egg yolks (whites reserved)
  • ⅓ cup cooled strong coffee or ¼ cup water plus 1 ½ tablespoons liquor or liqueur
  • ½ cup sugar
  • 4 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • 1 tablespoon sugar
  • 1 Crème Anglaise and/or Fresh Berry Coulis

Let's Cook

  1. Step 1.

    Melt in a large heatproof bowl set over a pan simmering water, stirring until smooth: 1 pound semisweet or bittersweet chocolate (up to 64% cacao), chopped; 2 sticks (8 ounces) unsalted butter, cut into chunks

  2. Step 2.

    Set the bowl aside (keep the pan of hot water). Whisk together in a large heatproof bowl: 8 large egg yolks (whites reserved); ⅓ cup cooled strong coffee or ¼ cup water plus 1 ½ tablespoons liquor or liqueur; ½ cup sugar

  3. Step 3.

    Place the bowl over the simmering water and whisk constantly until thick, puffy, and shiny, like marshmallow sauce, at least 10 minutes. Remove from the heat and whisk in the chocolate mixture until thoroughly combined. The mixture will deflate a bit. If there is any sign of separation, whisk in cold water, 1 teaspoon at a time, until the mixture is smooth. Beat in a large bowl on medium speed until soft peaks form: 4 large egg whites, at room temperature; ¼ teaspoon cream of tartar

  4. Step 4.

    Gradually sprinkle in: 1 tablespoon sugar

  5. Step 5.

    Increase the speed to high and beat until the peaks are stiff but not dry. Fold one-third of the egg whites into the chocolate mixture, then fold in the remaining whites. Turn the mixture into the prepared pan and cover with plastic wrap. Refrigerate for at least 8 hours. Remove the plastic from the top, invert the terrine onto a serving plate, and peel off the plastic liner. Cut crosswise into slices and serve with: Crème Anglaise and/or Fresh Berry Coulis

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