DARK CHOCOLATE TERRINE
Steps:
- Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
- Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
- Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
- Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
- To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.
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.
TRIPLE CHOCOLATE TERRINE
This is a variation on the popular Napolitana layered gelato cake. It is quite beautiful. The flavors and textures are excellent together. Do not worry if you do not have the correct size in the mold. You can simply use a bowl to layer the flavors, the taste will be identical.
Provided by Food Network
Categories dessert
Time 12h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Allow the cioccolato scuro gelato to "warm" up a bit at room temperature for about 15 minutes. You can use a kitchen mixer to soften your gelato, but make sure that you place the mixer bowl and paddle in the freezer for at least 15 minutes beforehand. Mix the gelato in a chilled bowl until soft but not melting.
- Take your clean, dry terrine and rub a tiny bit of oil over the entire interior surface using a clean paper towel. Make sure you get into the corners.
- Line the terrine using a large piece of plastic wrap, leaving at least 6 inches of wrap over the sides. Push into the corners and smooth the wrinkles using a clean dry paper towel. Place the terrine in the freezer for 15 minutes to chill.
- Remove the chilled terrine and working quickly, spoon the cioccolato scuro gelato into the bottom, filling it by one-third. Push the gelato down firmly into the corners using a small offset spatula. Level the surface, and then freeze for 1 hour.
- Repeat the process with the white chocolate gelato, freezing for 1 hour, and then repeat with the bacio gelato, freezing for 1 more hour, making sure each layer is firm before adding the next.
- After leveling the top, pour the chopped caramelized hazelnuts onto the surface. Take the plastic edges and cover the surface, pressing the nuts into the gelato. Freeze overnight.
- To serve, remove the terrine from the freezer and let stand for about 8 minutes. Using the plastic wrap, slowly lift the gelato out of the terrine. Unwrap the plastic and invert onto a serving tray. You can tip the terrine on its side to view the nuts.
- Run your knife under very hot water, wipe dry and slice the terrine. Do this before each slice. Serve it in slices, sandwiched between rectangular homemade sugar cookies or simply with some warm chocolate sauce.
CHOCOLATE MARBLE TERRINE
This striking presentation utilizes two different chocolate mousses, one made with semisweet chocolate and the other with white chocolate. To slice the terrine perfectly, use a very sharp, thin knife that has been rinsed in warm water and wiped dry. Slices of the terrine can be served on pools of dark chocolate sauce; count on 3 to 4 tablespoons of sauce per serving. Original Source: Cook's Magazine
Provided by Janice Gill
Categories Dessert
Time P1DT8h
Yield 1 dessert, 12 serving(s)
Number Of Ingredients 13
Steps:
- Butter a 1 1/2-quart terrine mold or loaf pan and line with plastic wrap.
- For the Dark Chocolate Mousse, cut chocolate and butter into small pieces and combine in a bowl.
- In a medium saucepan, bring about 2 inches of water to a simmer.
- Remove pan from heat.
- Set the bowl of chocolate over the hot water and stir until chocolate has melted.
- Cool, and then add the cream, 2 tablespoons at a time, stirring well.
- Stir in the cognac.
- Cover mixture with plastic and let stand at room temperature until firm and cool, at least 2 hours.
- Do not refrigerate.
- For the White Chocolate Mousse, follow the procedure above, substituting white chocolate for the semisweet.
- For the Chocolate Sauce, cut chocolate into small pieces.
- In a saucepan, combine sugar, corn syrup, and 1 cup water, and bring to a boil.
- Remove from heat and stir in chocolate.
- Let chocolate mixture stand 2 minutes, and then whisk until smooth.
- Set aside to cool.
- Recipe can be prepared to this point a day ahead.
- For the meringue, in a medium saucepan, bring about 2 inches of water to a simmer.
- Combine egg whites and sugar in the bowl of an electric mixer or in a large bowl.
- Set bowl over the simmering water and gently whisk until egg whites are warm and sugar is dissolved, about 3 minutes.
- Remove bowl from simmering water, and using the whisk attachment of mixer, whip until meringue is cool and stiff peaks form, about 7 minutes.
- Set aside.
- Beat White Chocolate Mousse on medium speed until lightened in texture and color, about 3 minutes.
- Repeat with Dark Chocolate Mousse.
- Immediately fold 1/3 of the meringue into the Dark Chocolate Mousse; 2/3 of the meringue into the White Chocolate Mousse.
- Spoon the Dark Chocolate Mousse on top of the White Chocolate Mousse in one bowl.
- Using a spatula, marbleize the mixtures with about 6 turns of the spatula, being careful not to overmix.
- Gently pour mixture into the mold.
- Give mold several raps against a towel-covered surface to level the mousse, and then cover with plastic wrap.
- Refrigerate for 8 hours or up to 2 days.
- Just before serving: Wrap the mold in a hot, wet cloth.
- Invert pan onto a cutting board and cut into 1-inch-thick slices with warm, dry knife.
- Spoon Chocolate Sauce onto dessert plates and gently lay slices on top.
Nutrition Facts : Calories 624, Fat 47.1, SaturatedFat 29.1, Cholesterol 61.2, Sodium 131.1, Carbohydrate 58.3, Fiber 6.3, Sugar 41.9, Protein 8
WHITE & DARK CHOCOLATE TERRINE
James's take on a classic chocolate marquise has a silky-smooth layer of white chocolate sandwiched in the middle
Provided by James Martin
Categories Dessert, Treat
Time 2h30m
Number Of Ingredients 5
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).
Nutrition Facts : Calories 679 calories, Fat 56 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.16 milligram of sodium
CHERRY CHOCOLATE TERRINE
Cherry chocolate terrine, perfect for a wedding
Provided by Merrilees Parker
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 1h15m
Yield Makes 2 terrines, each terrine serves 10 (so recipe easily halved)
Number Of Ingredients 10
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.
CHOCOLATE CARAMEL TERRINE
Make this decadent chocolate and caramel terrine for a sophisticated dinner party dessert. Dust generously with cocoa powder before cutting into slices
Provided by Liberty Mendez
Categories Dessert
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 538 calories, Fat 37 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
More about "chocolate marble terrine recipes"
CHOCOLATE TERRINE RECIPE | LAND O’LAKES
From landolakes.com
Servings 16Calories 300 per servingCategory Dessert
- Place oven rack in second from bottom position. Heat oven to 350°F. Line 8 1/2x4 1/2- or 9x5-inch baking pan with heavy-duty aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray. Set aside.
- Place butter and chocolate in metal or heat-proof bowl. Place bowl over pan of gently boiling water. Stir mixture until melted and smooth. Add sugar and coffee; stir until sugar is dissolved and mixture is heated through. Remove from heat.
- Place 13x9-inch glass baking pan onto oven rack. Set loaf pan in center of baking pan. Pour very hot water into bottom of glass baking pan to 1-inch depth. Bake 35-45 minutes or until chocolate mixture begins to puff slightly around edges and center is set. (Center may sink slightly during baking.)
10 BEST CHOCOLATE TERRINE DESSERT RECIPES | YUMMLY
From yummly.com
CHOCOLATE MARBLE CHEESECAKE RECIPE | HERSHEY'S
From hersheyland.com
CHOCOLATE RASPBERRY TERRINE | DESSERT RECIPES | GOODTO
From goodto.com
TERRINE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
COST CHOCOLATE MARBLE TERRINE RECIPE - COOKEATSHARE
From cookeatshare.com
CHOCOLATE MARBLED TERRINE - RECIPE - COOKS.COM
From cooks.com
THREE CHOCOLATE TERRINE RECIPE | DR. OETKER
From oetker.co.uk
ONE DOUGH, SIX COOKIES - THE NEW YORK TIMES
From nytimes.com
CHOCOLATE TERRINE DESSERT – BAKING LIKE A CHEF
From bakinglikeachef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love