Chocolate Caramel Terrine Recipes

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CHOCOLATE TERRINE



Chocolate Terrine image

Provided by Food Network

Categories     dessert

Time 1h4m

Yield 10 servings

Number Of Ingredients 5

8 ounces semisweet chocolate, chopped
3/4 cup (6 ounces or 1 1/2 sticks) butter
1/2 cup coffee
3/4 cup sugar
4 eggs, beaten

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.

CHOCOLATE TERRINE DESSERT



Chocolate Terrine Dessert image

Enhance your holiday table with this rich and decadent dark chocolate terrine dessert. This amazingly delicious treat shaped like half-spheres and poured with the caramel sauce is a great party dessert idea. What's more? It is gluten-free!

Provided by Irina

Categories     Gluten-Free Desserts

Time 1h

Yield 8

Number Of Ingredients 10

8.8 oz (250 g) dark chocolate
3 1/2 tablespoons (50 g) granulated sugar
3 eggs
7 tablespoons (100 ml) whipping cream
3 gelatin sheets
1 oz (30 g) store-bought meringues
2/3 cup + 2 tablespoon (100 g) powdered (icing) sugar
1.5 tablespoons water
3 1/2 tablespoons (50 ml) whipping cream
1 1/2 tablespoons (25 g) unsalted butter

Steps:

  • melt dark chocolate cut into pieces in a bain-marie/water bath, occasionally stirring with a rubber spatula, and let it slightly cool. Soak gelatin sheets in cold water for 5 to 10 minutes. Break the meringues into small pieces.
  • Separate egg whites from the yolks. Beat egg yolks with granulated sugar until the mixture whitens. Whisk egg whites in the bowl of a stand mixer fitted with the whisk attachment or with the use of an electric mixer until firm
  • Bring whipping cream to a boil. Remove a saucepan from the heat, add the drained gelatin, and mix. Pour this mixture over the melted chocolate and combine with a rubber spatula. Add pieces of broken meringues and gently mix.
  • Fold the egg yolks/sugar mixture into the cooled chocolate mixture with a rubber spatula. Fold the beaten egg whites carefully into the chocolate mixture.
  • Pour the preparation into a silicone half-sphere mold, smooth, fold a plastic film over the top, and place in the freezer overnight.
  • , heat powdered (icing) sugar with water in a saucepan over low-medium heat to get the brown caramel. Remove the saucepan from the heat, add the soft butter in pieces, and hot whipping cream, always mixing (be careful with splashing!) Heat the mixture for a few seconds and take it off the heat.
  • Serving terrine, turn it out of the mold and let thaw for 30 minutes in the fridge. Pour the caramel sauce on top of each dessert and serve immediately.

Nutrition Facts : ServingSize 1 half-sphere, Calories 311 calories, Sugar 31.2 g, Sodium 90 mg, Fat 16.8 g, SaturatedFat 10.7 g, Carbohydrate 34.3 g, Fiber 1.1 g, Protein 6.8 g, Cholesterol 90 mg

DARK CHOCOLATE TERRINE



Dark Chocolate Terrine image

Provided by Ina Garten

Categories     dessert

Time 5h

Yield 10 servings

Number Of Ingredients 24

Vegetable oil, for greasing the pan
1/2 pound (2 sticks) unsalted butter
12 ounces bittersweet chocolate, such as Lindt, broken in bits
1 teaspoon instant coffee powder
1 cup sifted confectioners' sugar
1/3 cup unsweetened cocoa powder, such as Pernigotti
8 extra-large egg yolks, at room temperature
1 tablespoon Cognac or brandy
Pinch of kosher salt
3 extra-large egg whites, at room temperature
1 tablespoon granulated sugar
1/2 cup cold heavy cream
1 teaspoon pure vanilla extract
Orange Sauce, recipe follows
Freshly grated orange zest, for serving
Fleur de sel, for serving
4 extra-large egg yolks, at room temperature
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded whole milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons Cognac or brandy
1 tablespoon Grand Marnier liqueur
1/4 teaspoon grated orange zest

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.

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