Terrine is a French dish, most often made with meat, sometimes with vegetables, less often with a sweet. They are always incredibly rich and meltingly smooth. The one I have chosen to develop is……:::::drumroll::::
Smooth, rich, luscious. Think of it as mousse on steroids. I used a strong infusion of the Mrs. Earl Grey tea that I had gotten at Teavana a few weeks ago. I thought that the combination of flavors would be a good one, and I purposely used as little sugar as possible to intensify the chocolate flavor to an adult level. It works, it works the same way as a Godiva truffle and a cup of espresso work. This is not Jello Instant pudding, folks, nor is it Hersheys.
It is not hard to make. You do have to make it ahead so it can chill for 8 hours minimum. The texture is amazing..You will think it is going ot be cakelike but as you putit in your mouth it melts and disappears, leaving an intense chocolate memory. I love this dessert.
It sounds complicated but, like riding a bike, it is really easy once you know how.
Bittersweet Chocolate and Earl Grey TerrinePrint Add to Collection Go to Collections
- 2/3 cup whipping cream, , divided
- 8 oz chopped bittersweet chocolate
- 2 tablespoons unsalted butter, , chopped
- 3 tablespoons strong infusion of Mrs.Earl Grey, , Earl Grey Creme, or any other Earl Grey Tea.
- 2 eggs
- 2 egg yolks
- 1/4 c sugar
- 1/2 c dark chocolate, , chopped
- 1/3 c heavy cream
Method for Terrine
- Preheat oven to 325F.
- Cover eggs with hot water, not boiling, and let them come to a slightly more than room temperature.
- Bring 1/3 c heavy cream just to the boil (bubles will form around the edges of the pan) and remove from heat.
- Add the chopped chocolate and stir until chocolate is fully melted and mixed with the cream.
- Add the butter.
- Continue to stir while adding the tea.
- Whip the eggs and egg yolks for 5-6 minutes, or until nearly tripled in volume.
- Slowly add sugar and continue to whip.
- Be sure all the sugar crystals are gone.
- Whip the last 1/3 of whipped cream.
- Fold the eggs into the chocolate, then fold the whipped cream in.
- Be careful not to deflate but mix thoroughly.
- Set a loaf pan in a pan of warm water.
- Line the loaf pan with aluminum foil.
- Spoon the chocolate mixture in it and smooth top.
- Seal aluminum foil over the top, cutting a few vents in it to let steam escape.
- Bake at 325 for 40 minutes, checking it halfway through.
- After 40 minutes it should look somewhat dull on top. Do not overcook!
- Bring heavy cream just to a boil, remove from heat and add chocolate, stir until smooth.
- Pour and smooth over the cold terrine while still warm.
- Remove to a rack and allow to cool at room temp for an hour, then put in the fridge for at least 8 hours.
- Smooth the ganache glaze over it, slice, and serve with a dollop of whipped cream…if you dare.
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