This luscious chocolate terrine is a cross between a truffle and a flourless chocolate cake. Serve garnished with fresh raspberries or strawberries.
Adapted from Lauren Crosby of Black Trumpet.
7½ ounces semi-sweet or bittersweet chocolate, coarsely chopped
¾ cup heavy cream
¾ cup milk
3 egg yolks
3 tablespoons sugar
fresh berries and mint sprigs, optional garnish
1. Line a loaf pan with plastic wrap or foil.
2. In the top of a double boiler over steaming water over medium heat, melt chocolate, stirring until smooth. Transfer chocolate to a large bowl and let cool to room temperature. Clean top pan to use later.
3. In a medium bowl, use an electric mixer on medium-high speed to whip the cream to firm peaks. Set aside.
4. In a saucepan, bring the milk to a simmer over medium heat. When it reaches a simmer, keep warm over low heat. In a medium bowl, use an electric mixer on medium-high speed to beat the egg yolks and sugar until thick and lemon colored. Gradually whisk in the hot milk, then transfer the mixture to the top of the double boiler and whisk over medium heat until thickened, about 3 minutes. Stir the mixture into the melted chocolate and let cool to room temperature.
5. Gently fold the whipped cream into the chocolate mixture. Spoon the pâté mixture into the prepared pan, smoothing the surface. Refrigerate several hours or overnight until firm.
6. To serve, invert pan over a serving plate. Remove plastic wrap from the terrine. Slice into ½-inch-thick slices and place on dessert plates. Garnish with berries and mint sprigs, if desired.
Makes 12 servings
Photograph by Sara Beth Nelson