Rich and Decadent Chocolate Terrine Recipe
Rich and Decadent Chocolate Terrine Recipe
Melt-in-your-mouth Chocolate Dessert: Easy Homemade Chocolate Cake, Chocolate Terrine Recipe
Experience the divine harmony of rich dark chocolate and smooth cream! This decadent chocolate terrine melts in your mouth like fine Belgian chocolate. Learn how to easily make this exquisite dessert at home with our detailed, beginner-friendly recipe.
Chocolate Terrine Ingredients- 300g Dark Couverture Chocolate
- 130g Unsalted Butter
- 15g Granulated Sugar
- 3 Large Eggs (room temperature)
- 80g Heavy Cream (at least 35% fat)
- 50g Sour Cream
- 10g Cake Flour
Cooking Instructions
Step 1
In a large, deep bowl, accurately weigh and combine the dark couverture chocolate and butter. Place this bowl over a saucepan of simmering water (bain-marie) and gently melt them together, stirring occasionally with a spatula until completely smooth. Be careful not to scorch the chocolate.
Step 2
In a separate bowl, crack the 3 room-temperature eggs and add the 15g of sugar. Whisk gently until well combined. Avoid over-whisking, as this can cook the eggs.
Step 3
Warm the 80g of heavy cream in a microwave-safe container for about 30 seconds until it’s comfortably warm to the touch. It shouldn’t be too hot, just gently warmed.
Step 4
Pour the warmed heavy cream into a bowl with the 50g of sour cream. Stir with a spatula or whisk until smooth and well combined, ensuring there are no lumps. A creamy consistency is key here.
Step 5
Gradually add the whisked egg mixture to the melted chocolate and butter mixture, stirring gently as you go. Pouring the egg mixture in slowly will help prevent it from seizing or curdling.
Step 6
Next, add the sour cream and heavy cream mixture in 2-3 additions, stirring well after each addition until everything is uniformly incorporated. Continue mixing until you have a smooth, homogenous chocolate batter.
Step 7
Sift the 10g of cake flour through a fine-mesh sieve 2-3 times. This ensures there are no lumps and contributes to a silkier texture in the final terrine.
Step 8
Line your terrine mold with parchment paper. Pour the chocolate batter into the lined mold. For an even smoother surface, you can strain the batter through the sieve directly into the mold. Make sure the parchment paper fits snugly.
Step 9
Place the terrine mold into a larger baking pan. Pour about 1-2 cm of hot water into the larger pan. This water bath (bain-marie) will help the terrine bake gently and evenly, resulting in a moist and tender texture.
Step 10
Bake in a preheated oven at 160°C (320°F) for 30 to 35 minutes. Baking times can vary, so check for doneness by inserting a skewer or toothpick into the center – it should come out with a few moist crumbs attached, not completely clean.
Step 11
Remove the terrine from the oven and let it cool in the mold at room temperature for about 1 hour. Once cooled, cover it with plastic wrap and refrigerate for at least 12 hours to allow it to set and mature. Before serving, dust the chilled chocolate terrine generously with cocoa powder for a professional finish.
