Sharing a chocolate dessert is always a welcome idea, whether it’s summer or winter. Nothing can stop us from enjoying a sweet treat with chocolate as the main ingredient—this true staple of baking and cooking in general. Chocolate is so versatile that it can even be used in savory dishes....
Ingredients
dark chocolate400g
egg yolks egg yolks4
butter125g
powdered sugar75g
fresh heavy cream500mL
chocolate sprinkles for decoration
Nutrition (per serving)
Calories
745.0kcal (37.25%)
Protein
4.2g (8.38%)
Carbs
28.6g (10.39%)
Sugars
23.1g (46.12%)
Healthy Fat
16.9g
Unhealthy Fat
11.3g
% Daily Value based on a 2000 calorie diet
How to make Chocolate Terrine
- Step 1
Chop the dark chocolate into small pieces and place them in a saucepan.
- Step 2
Add the butter to the chocolate and melt using a double boiler (bain-marie) method.
- Step 3
In a bowl, combine the egg yolks and powdered sugar. Beat until the mixture becomes a pale, creamy consistency.
- Step 4
Gently add the melted chocolate mixture to the egg yolk mixture and mix well.
- Step 5
Whip the heavy cream to soft peaks and fold it into the chocolate mixture, using gentle movements to combine all the ingredients thoroughly.
- Step 6
Line the inside of a loaf pan (or English pudding mold) with aluminum foil or plastic wrap.
- Step 7
Pour the chocolate mixture into the pan, smoothing the surface with a spatula.
- Step 8
Refrigerate for at least 24 hours before unmolding.
Nutrition (per serving)
Nutrition (per serving)
Calories
745.0kcal (37.25%)
Protein
4.2g (8.38%)
Carbs
28.6g (10.39%)
Sugars
23.1g (46.12%)
Healthy Fat
16.9g
Unhealthy Fat
11.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For added flavor, consider mixing in chopped walnuts, almonds, or finely chopped maraschino cherries into the chocolate mixture before refrigerating.
Ensure the heavy cream is cold before whipping to achieve the best results.
Use high-quality dark chocolate for a richer and more intense flavor.
To easily unmold the terrine, dip the pan briefly in warm water before turning it out onto a serving plate.
FAQS
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate, but the flavor will be sweeter and less intense compared to dark chocolate.
How long can I store the chocolate terrine?
You can store the chocolate terrine in the refrigerator for up to 5 days, tightly covered to prevent it from absorbing other odors.
Can I freeze the chocolate terrine?
Yes, you can freeze the terrine for up to 1 month. Thaw it in the refrigerator overnight before serving.
What can I use instead of a loaf pan?
You can use any mold or container with a similar capacity, such as a pudding mold or a rectangular dish.
Can I make this recipe without eggs?
Eggs are essential for the texture and richness of this recipe. However, you can experiment with egg substitutes like silken tofu or aquafaba, but the results may vary.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia