For Christmas, I made this terrine au dark chocolate for the first time. I wanted a light dessert, thinking that after a Christmas meal, something light and refreshing would be best.But , this was not the dessert I thought. It was dense and rich. If you are a chocoholic, this one is for you.
I on the other hand, needed a bit of contrast. So I made a soupe de framboise to balance it out.
Recipe
700 gr of dark chocolate. Use a good quality chocolate, min 55% cacao content.
1/2 cup of milk
1/2 cup of cream
3/4 cup sugar
5 egg yolks
4 feuilles of gelatin/colapez
1 3/4 cups of cream shipped to chantilly consistency
fruits
Preparation
First, melt the chocolate, then in a bowl warm the cream and milk. Beat sugar and egg yolks, and add slowly little by little the warmed milk and cream, keep whisking. You don't want the eggs to cook.
Add this preparation in a pot and until it thickens like -creme anglaise, keep stirring!
In the meantime, place the gelatine in a little bit of water and squeeze the water out , and take them to the microwave for couple of minutes so they melt. Do not let them boil!
When you preparation is ready, add the gelatine. Add the melted chocolate, and stir.
Once cool, add the chantilly with your hand - yes, the recipe says so, up to you :)
Put in a mold 29X12X7 cm and cover with a plastic film and take it to the freezer and then to the refrigerator.
to unmold, place the terrine in hot water for half minute and pray it unmolds well... at least that's what I did !!!
700 gr of dark chocolate. Use a good quality chocolate, min 55% cacao content.
1/2 cup of milk
1/2 cup of cream
3/4 cup sugar
5 egg yolks
4 feuilles of gelatin/colapez
1 3/4 cups of cream shipped to chantilly consistency
fruits
Preparation
First, melt the chocolate, then in a bowl warm the cream and milk. Beat sugar and egg yolks, and add slowly little by little the warmed milk and cream, keep whisking. You don't want the eggs to cook.
Add this preparation in a pot and until it thickens like -creme anglaise, keep stirring!
In the meantime, place the gelatine in a little bit of water and squeeze the water out , and take them to the microwave for couple of minutes so they melt. Do not let them boil!
When you preparation is ready, add the gelatine. Add the melted chocolate, and stir.
Once cool, add the chantilly with your hand - yes, the recipe says so, up to you :)
Put in a mold 29X12X7 cm and cover with a plastic film and take it to the freezer and then to the refrigerator.
to unmold, place the terrine in hot water for half minute and pray it unmolds well... at least that's what I did !!!
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