Dense Chocolate Terrine

Name: Dense Chocolate Terrine (Terrine de Chocolat)
Yield: Makes 12 Servings
Cuisine: France
Ingredients: 1 tablespoon softened butter (for the terrine mold), plus 2 ½ sticks (10 ounces [280 g]) unsalted butter, cut into ¼-inch-thick slices and allowed to come to room temperature (for the filling); 1 tablespoon softened butter (for the terrine mold), plus 2 ½ sticks (10 ounces [280 g]) unsalted butter, cut into ¼-inch-thick slices and allowed to come to room temperature (for the filling); 7 egg yolks; ¾ cup [150 g] granulated sugar; 6 ounces [170 g] bittersweet chocolate (see for information about different kinds), chopped fine, by hand or in a food processor; ¾ cup [65 g] unsweetened Dutch-process cocoa powder; 2 cups [500 ml] heavy cream; 1 teaspoon vanilla extract

Terrine de Chocolat

Preparation info

Makes
12
Servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

This buttery-textured terrine is dense and rich enough that it is served in slices rather than in molds. With its deep bittersweet flavor and melting texture, it combines the best qualities of butter and chocolate.

Ingredients

1 tablespoon softened butter (for the terrine mold), plus 2 ½ sticks (10 ounces [280

Europe
France
Dessert
Dinner
Gluten-free
Vegetarian
Chocolate
Mediterranean

Method

Brush the inside of a 6-cup [1.5 l] terrine mold or loaf pan with softened butter. Cut 5 pieces of waxed paper the same sizes as the inside walls and bottom of the mold. Press the waxed paper against the s