Chewy & Melty Chocolate Matcha Terrine
Chewy & Melty Chocolate Matcha Terrine
How to Make a Chewy and Decadent Chocolate Matcha Terrine | Angela Baking
Today, we’re making a special ‘Double Terrine’ that allows you to enjoy the richness of chocolate and the delicate flavor of matcha at the same time! When chilled, it becomes wonderfully chewy and luxuriously smooth. For those who want an extra treat, we’ll show you optional cookie bases and fresh cream toppings towards the end of the video. It’s perfect for special occasions or as a delightful indulgence just for yourself.
Rich Chocolate Terrine- 70g unsalted butter
- 80g dark chocolate (couverture or 50%+ cocoa content)
- 45g granulated sugar
- 20g heavy cream (35% fat content)
- 1 fresh egg (approx. 55g)
- 5g high-quality cocoa powder
- 5g cake flour (low-gluten flour)
Fragrant Matcha Terrine- 70g unsalted butter
- 130g white chocolate (couverture)
- 2 fresh eggs (approx. 110g)
- 30g heavy cream (35% fat content)
- 15g high-quality matcha powder
- 5g cake flour (low-gluten flour)
- 70g unsalted butter
- 130g white chocolate (couverture)
- 2 fresh eggs (approx. 110g)
- 30g heavy cream (35% fat content)
- 15g high-quality matcha powder
- 5g cake flour (low-gluten flour)
Cooking Instructions
Step 1
Prepare your terrine mold by cutting parchment paper to fit its shape. For a precise fit, you can refer to the accompanying video for detailed instructions on how to cut the paper.
Step 2
Let’s start with the chocolate terrine mixture. In a heatproof bowl, combine 70g of unsalted butter, 80g of dark chocolate, 45g of sugar, and 20g of heavy cream. Place the bowl over a double boiler (bain-marie) with simmering water and stir gently until all ingredients are completely melted and form a smooth liquid. Ensure the heat is not too high.
Step 3
Once the chocolate mixture is smoothly melted, add 1 fresh egg (about 55g) and whisk gently until well combined. Make sure the egg is fully incorporated into the mixture.
Step 4
Sift 5g of high-quality cocoa powder and 5g of cake flour into the chocolate mixture. Use a whisk or spatula to gently fold them in until a smooth and uniform batter is formed, being careful not to overmix.
Step 5
Transfer the batter to a mixing bowl or a smaller container. Use an immersion blender (hand blender) to process the mixture until it’s exceptionally smooth and free of any air bubbles. This step is crucial for achieving a refined texture.
Step 6
Carefully pour the smooth chocolate batter into the prepared terrine mold and spread it evenly.
Step 7
Now, let’s prepare the fragrant matcha terrine mixture. In a separate heatproof bowl, combine 70g of unsalted butter, 130g of white chocolate, and 30g of heavy cream. Similar to the chocolate mixture, place this bowl over a double boiler and gently melt all ingredients until smooth.
Step 8
In another bowl, crack 2 fresh eggs (about 110g). Place this bowl over the warm water of the double boiler and whisk gently as it warms. Be careful not to cook the eggs; you want them to be lukewarm, similar to how you would temper eggs.
Step 9
Gradually add the warmed egg mixture to the chocolate batter (from step 5) in two installments. As you add it, stir from the center outwards in concentric circles. This gentle emulsification technique helps create a smooth and stable texture. Avoid vigorous mixing.
Step 10
Sift 15g of high-quality matcha powder and 5g of cake flour into the matcha mixture. Gently fold them in until a uniform, smooth green tea batter is achieved.
Step 11
Carefully and gently pour the completed fragrant matcha terrine batter over the chocolate terrine batter in the mold, ensuring the surface is as level as possible.
Step 12
It’s time to bake. Place the terrine in a preheated oven at 150°C (300°F) for approximately 1 hour, using a water bath (bain-marie) method. Once baked, remove it from the oven and let it cool completely in the mold.
Step 13
After cooling, place the terrine mold with the terrine inside into the refrigerator. Chill for at least 5 hours, or preferably overnight, until firm. To unmold, wrap the outside of the mold with a warm, damp cloth or briefly torch the sides to help release the terrine cleanly.
Step 14
Carefully remove the terrine from the mold and peel off the parchment paper. Slice it into your desired portions and enjoy the delightful combination of rich, chewy chocolate and aromatic matcha!
