Chocolate Terrine With Almonds And Ladyfingers Recipes

CHOCOLATE TERRINE WITH ALMONDS AND LADYFINGERS

Steps:

• Lightly oil 10x4x3-inch loaf pan,. Line pan with plastic wrap, allowing plastic to overhang pan sides by 4-inches. Stir chocolate and espresso in heavy medium saucepan over low heat until melted and smooth, Set aside,.
• Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in egg yolks one at a time, Stir in almonds and brandy and melted chocolate mixture,.
• Using clean dry beaters, beat egg whites and salt in medium bowl until soft peaks form,. Fold egg whites into chocolate mixture, then fold in ladyfingers.
• Transfer mixture to prepared pan. Tap pan against counter once; smooth off with off-set spatula. Cover with overhanging plasric wrap and refrigerate until firm, about 6 hours or overnight.
• Unwrap plastic from atop chocolate terrine, Place plate atop terrine, Invert terrine onto platter. Remove pan, leaving plastic covering chocolate terrine. Refrigerate until ready to serve.
• Remove plastic wrap from terrine, Using long sharp knife, cut terrine into thin slices. Transfer slices to plates and serve with whipped cream.

CHOCOLATE ALMOND TERRINE WITH RASPBERRY PUREE

Steps:

• Line an 8 by 4-inch loaf pan with plastic wrap. In a small bowl, combine the egg yolks and 1/2 cup of the cream. In a large heatproof bowl, combine the chocolate, 1/2 cup of the corn syrup, and the butter. Place the bowl in a large skillet of simmering water. Cook and stir over low heat until the chocolate and butter are melted and smooth. Add the egg yolk mixture, raise the heat to medium, and cook for 3 minutes, stirring constantly. Cool to room temperature.
• In a medium bowl, beat the remaining 1 1/2 cups cream, the powdered sugar, and the vanilla and almond extracts with an electric mixer until soft peaks form. Fold into the chocolate mixture until no streaks remain. Pour into the prepared loaf pan. Cover and chill overnight.
• Puree the raspberries in a blender container or food processor workbowl; press through a sieve to remove the seeds. Stir in the remaining 1/4 cup of corn syrup and the liqueur. To serve, invert the terrine and cut into 5/8-inch slices. Pool some of the puree onto each dessert place. Place a slice of the terrine over the puree. Garnish with fresh raspberries and mint leaves.