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Bittersweet Chocolate and Earl Grey Terrine
Smooth, rich and creamy. This chocolaty dessert has an added punch from the Earl Grey tea. Sophisticated and delicious.
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
servings
Calories
Author
Marye Audet-White
Ingredients
Terrine
⅔
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
¼
c
sugar
Ganache Glaze
½
c
dark chocolate
, chopped
⅓
c
heavy
cream
Instructions
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 ⅓ 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 ⅓ 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!
Glaze
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.
Unmold,
Smooth the ganache glaze over it, slice, and serve with a dollop of whipped
cream
…if you dare.