Chocolate Terrine

So rich and delicious, you wouldn't even believe it - a slice of Chocolate Terrine (especially served with raspberry sauce) is the perfect end to any meal. Slightly more airy than flourless chocolate cake (or cupcakes), this terrine is amazingly delicious and somehow light and dense at the same time (in addition to being gluten-free).

Step 1: You'll Need. . .

Software:

• 1/3 cup cream, cold
• 8 ounces bittersweet chocolate, finely chopped
• 1 shot of espresso (or 1/4 cup very strong coffee)
• 2 eggs and 1 yolk, room temperature
• 1/4 cup sugar
• (optional) 1/4 teaspoon vanilla extract, 1/4 teaspoon chocolate extract, pinch of salt

Hardware:

• Loaf pan
• Foil
• Pan large enough for the loaf pan to sit in with about an inch of space around it
• Two mixing bowls
• Another small bowl
• Whisk and very strong arms (or an electric mixer)
• A spatula or spoon
• Measuring cups and spoons
• Pot of water to assist in melting chocolate if needed (optional)

Serving Suggestion:

• Red Raspberry Coulis and Vanilla Bean Whipped Cream (approximately 1/2 cup cream whipped together with 1 teaspoon vanilla bean paste or vanilla extract, and 1-2 tablespoons powdered sugar)

Comments

[AussieAnglerGal]

yum!

[shesparticular]

:)

[flyingpuppy]

Sounds like this would melt in your mouth with all that cream & whipped eggs!

[shesparticular]

It's somehow really light yet dense and super rich at the same time - seriously delicious!

[lynnejackson]

Wow!

[shesparticular]

Thanks!