CHOCOLATE TERRINE
Steps:
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, fitted into a saucepan, covering but not touching barely simmering water, melt chocolate and butter.
- Add the coffee and sugar and continue to whisk to dissolve the sugar. Continue cooking until very hot approximately 120 degrees F.
- Remove from the heat and whisk in the eggs. Pour into foil-lined loaf pan and bake in a water bath for 40 minutes.
- Let cool, then chill overnight. Turn out the next day and serve in slices.
WHITE CHOCOLATE TERRINE WITH CARAMEL SAUCE
Here's a rich chilled dessert I like to bring to ladies' luncheons and other get-togethers. I prepare the creamy gelatin the night before, then whip up the stovetop sauce the next day.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings (1-2/3 cups sauce).
Number Of Ingredients 10
Steps:
- Line an 8x4-in. loaf pan with plastic wrap; set aside. Sprinkle gelatin over bourbon; set aside., In a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth. Add 1 cup cream and gelatin mixture; stir until gelatin is completely dissolved. Remove from the heat; cool slightly. Stir in pecans; cover and refrigerate for 20 minutes., In a small bowl, beat remaining cream until stiff peaks form. Fold into cooled chocolate mixture; transfer to prepared pan. Cover and refrigerate for at least 4 hours or overnight., For sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 25 minutes. Gradually stir in butter and cream., Lifting terrine with plastic wrap; remove from pan. Remove plastic. Cut terrine into 10 slices; serve with sauce. Refrigerate leftovers.
Nutrition Facts :
CHOCOLATE CARAMEL TERRINE
Make this decadent chocolate and caramel terrine for a sophisticated dinner party dessert. Dust generously with cocoa powder before cutting into slices
Provided by Liberty Mendez
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Oil a 900g loaf tin and line with a double layer of baking parchment. Put the cream, cocoa, 200g caramel and a pinch of salt in a pan set over a medium heat and bring to the boil, whisking occasionally to combine. Tip the chocolate into a medium heatproof bowl and pour over the hot cream mixture. Leave to sit for 1 min, then stir everything together until the chocolate is melted and smooth. Leave to cool slightly for 5-10 mins.
- Beat the mascarpone into the cooled chocolate mixture using an electric whisk for 3-4 mins until smooth, glossy and the whisk leaves a trail behind in the mixture.
- To assemble the terrine, press the top halves of the caramel wafers into the bottom of the tin, cut-side up, trimming to fit if needed.
- Beat the remaining caramel with a whisk to loosen it, then spread half over the wafers in the tin. Spoon half the chocolate mixture over the top, then arrange the remaining wafer halves over the chocolate layer. Cover with the remaining caramel, ensuring everything is evenly covered, then top with the rest of the chocolate mixture. Cover the terrine with a strip of baking parchment, then freeze for at least 6 hrs, or overnight.
- Remove the terrine from the freezer 10 mins before serving, then turn out onto a chilled dish or serving plate. Dust generously with cocoa powder before cutting into slices.
Nutrition Facts : Calories 538 calories, Fat 37 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
DARK CHOCOLATE TERRINE
Steps:
- Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
- Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
- Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
- Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
- To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.
More about "chocolate caramel terrine recipes"
CHOCOLATE AND CARAMEL NUT TERRINE RECIPE - RECIPEYUM
Web Spoon the caramel and nut mix into the bottom of the loaf tin. and spread out with the back of a spoon. Grind a sprinkling of salt over the top of the caramel, then put in in the fridge to chill while you prepare the …
From recipeyum.com.au
From recipeyum.com.au
GINGERBREAD, DARK CHOCOLATE AND SALTED CARAMEL ICE …
Web Once cool, roughly chop 8 gingerbread along with the chocolate for the terrine. 4. Line a 1lb loaf tin with a double layer of cling film, leaving an overhang. Allow the ice-cream to soften for 5 mins. Press one third into …
From recipes.lidl.co.uk
From recipes.lidl.co.uk
CHOCOLATE TERRINE WITH CARAMEL-NUT SAUCE | OLIVEMAGAZINE
Web Melt the chocolate, then leave it to cool for a few minutes. Meanwhile, beat 150g of the butter and cocoa powder together to a smooth paste. Whisk the egg whites until stiff, then whisk in the caster sugar to make a stiff, …
From olivemagazine.com
From olivemagazine.com
CHOCOLATE TERRINE | A FORK AND A PENCIL
Web Oct 08, 2017 for the caramel: 100g (½ cup) caster (superfine) sugar 60ml (¼ cup) water ½ teaspoon sea salt flakes. for the terrine: 100g (3½ oz) amaretti biscuits 500ml (2 cups) …
From aforkandapencil.com
From aforkandapencil.com
CHOCOLATE CARAMEL RICE KRISPIE TREATS - READY IN MINUTES
Web Dec 09, 2022 Step 1 – Combine the ingredients. In a saucepan, combine brown sugar, butter, salt and heavy whipping cream. Step 2 – Bring to a boil. Cook over medium heat …
From dessertsonadime.com
From dessertsonadime.com
FOUR INGREDIENTS CHOCOLATE TERRINE RECIPE - EASY RECIPES
Web Method STEP 1 Oil a 900g loaf tin and line with a double layer of baking parchment. Put the cream, cocoa, 200g caramel and a pinch of salt in a pan set over a medium heat and …
From recipegoulash.cc
From recipegoulash.cc
WHITE CHOCOLATE TERRINE WITH CARAMEL SAUCE RECIPE - FOOD NEWS
Web To make the terrine: In the top of a double boiler over barely simmering water, melt the chocolate and butter together, stirring until smooth. Sprinkle the gelatin over the liqueur …
From foodnewsnews.com
From foodnewsnews.com
THREE SEASONAL CHRISTMAS RECIPES FROM THE BEST OF BOROUGH MARKET
Web 4 hours ago Separate the egg whites and the yolks into two clean large mixing bowls. Divide the sugar evenly between the bowls. Whisk the yolks and sugar until thick; then …
From yahoo.com
From yahoo.com
WHITE CHOCOLATE TERRINE WITH CARAMEL SAUCE FOOD
Web Steps: Line an 8x4-in. loaf pan with plastic wrap; set aside. Sprinkle gelatin over bourbon; set aside., In a double boiler or metal bowl over hot water, melt chocolate and butter; stir …
From homeandrecipe.com
From homeandrecipe.com
CHOCOLATE CARAMEL TERRINE RECIPE - CITCHN.COM
Web Coarsely chop 70 g chocolate and melt in a bowl over a warm water bath. Caramelise 75 g sugar in a saucepan over medium heat until light brown. 7. First add 20 g butter and 125 …
From citchn.com
From citchn.com
CHOCOLATE TERRINE DESSERT – BAKING LIKE A CHEF
Web Feb 24, 2020 To make a chocolate terrine, melt dark chocolate cut into pieces in a bain-marie/water bath, occasionally stirring with a rubber spatula, and let it slightly cool. Soak …
From bakinglikeachef.com
From bakinglikeachef.com
CHOCOLATE CARAMEL PECAN TURTLE COOKIES – MODERN HONEY
Web Dec 08, 2022 Preheat oven to 350 degrees. In a large bowl, cream together butter, brown sugar, and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl and …
From modernhoney.com
From modernhoney.com
CHOCOLATE TERRINE RECIPES ALL YOU NEED IS FOOD
Web For the dark chocolate layer: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes. Stir until smooth. Whisk in the yolk and mix well. Set …
From stevehacks.com
From stevehacks.com
CHOCOLATE CARAMEL TERRINE RECIPE | EAT YOUR BOOKS
Web Chocolate caramel terrine from BBC Good Food Magazine, August 2021 (page 105) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) ... If …
From eatyourbooks.com
From eatyourbooks.com
CHOCOLATE CARAMEL TERRINE RECIPE - CITCHN.COM
Web Let the caramel mass cool down for 4-5 minutes while stirring until it gets a creamy, thick consistency. Then immediately spread it on the chocolate mass and smooth it down. …
From citchn.com
From citchn.com
54 RECIPES THAT PROVE CHOCOLATE AND CARAMEL ARE A …
Web Jun 27, 2019 Turtle Tart with Caramel Sauce. Between the creamy chocolate filling, crunchy nut crust and gooey caramel sauce, this tart has a whole lot to love. Plus, you …
From tasteofhome.com
From tasteofhome.com
TOP 50 CHOCOLATE TERRINE RECIPE RECIPES
Web Chocolate Terrine Recipe | Land O’Lakes . 2 weeks ago landolakes.com Show details . Recipe Instructions Place oven rack in second from bottom position. Heat oven to 350°F. …
From bothwell.keystoneuniformcap.com
From bothwell.keystoneuniformcap.com
CHOCOLATE AND CARAMEL NUT TERRINE RECIPE | DESSERTS, TERRINE …
Web Jul 12, 2016 - While a terrine is usually made from meat to vegetables, this version is a sweet one, and it's luxuriously delicious. Caramel sauce, nuts, and chocolate combine …
From pinterest.com
From pinterest.com
You'll also love