Rich & Dense Matcha Terrine: Easy Recipe
Rich & Dense Matcha Terrine: Easy Recipe
A Luxurious Matcha Terrine Recipe Made Easily with Simple Ingredients
This was my first time making a terrine, and it was surprisingly simple! If you enjoy Royce’ Chocolate’s matcha flavor, you’ll love this. It has a slightly tender exterior with a dense, rich interior bursting with matcha flavor. It’s perfect for special occasions at home or as a delightful home cafe treat!
Matcha Terrine Batter- 150g White Couverture Chocolate (using high-quality chocolate enhances the flavor)
- 100g Unsalted Butter (softened at room temperature)
- 30g Heavy Cream (using cream with higher fat content makes it even smoother)
- 3 Large Eggs (use fresh eggs)
- 40g Granulated Sugar (adjust to your preference)
- 9g Matcha Powder (sifted finely; you can add a bit more for a stronger matcha taste)
- 9g Cake Flour (sifted)
Cooking Instructions
Step 1
First, prepare a square terrine mold (approx. 15cm x 15cm) by lining it with parchment paper. Melt the white couverture chocolate and unsalted butter together in a microwave-safe bowl. It’s best to melt them in short bursts to prevent burning.
Step 2
White chocolate is more delicate than dark or milk chocolate and can burn easily. To melt it safely, heat in the microwave in 30-second intervals, stirring well after each interval. Continue this process until the chocolate is completely smooth and melted.
Step 3
In a separate bowl, crack the 3 fresh eggs and add the 40g of granulated sugar. Whisk gently until the sugar is dissolved. You don’t need to create a lot of foam; just a gentle mix is sufficient.
Step 4
It’s important to equalize the temperature between the egg mixture and the melted chocolate to prevent separation. Gently warm the egg mixture over a double boiler (bain-marie) until it feels comfortably warm to the touch. Avoid cooking the eggs.
Step 5
After warming the eggs, briefly re-warm the melted chocolate over the double boiler as well. Ensure it’s just lukewarm, not too hot, to avoid cooking the eggs when combined.
Step 6
Pour the slightly warmed melted chocolate into the egg mixture. Using a spatula or whisk, gently combine everything until you achieve a smooth, homogeneous batter. Mix thoroughly but avoid overmixing.
Step 7
Add the 30g of heavy cream and mix well until fully incorporated. This will create a smooth and glossy batter.
Step 8
Add the sifted matcha powder (9g) to the batter. Gently mix until the powder is evenly distributed and no lumps remain. The color might not be uniform initially.
Step 9
Once the matcha is mostly incorporated, add the sifted cake flour (9g). Gently fold it into the batter until just combined, ensuring no dry flour streaks are visible. Be careful not to overmix, as this can make the terrine tough.
Step 10
Pour the batter through a fine-mesh sieve into the prepared terrine mold. This step ensures a super smooth and silky texture for your terrine.
Step 11
Gently tap the filled terrine mold on the counter 2-3 times. This helps to release any large air bubbles trapped in the batter, resulting in a denser, more refined finish. Smooth the surface if necessary.
Step 12
Place the terrine mold inside a larger baking pan. Carefully pour hot water into the larger pan, creating a water bath (bain-marie). This method ensures the terrine bakes gently and stays moist.
Step 13
Bake in a preheated oven at 180°C (350°F) for approximately 35 minutes. A skewer inserted into the center should come out with moist crumbs attached – this indicates it’s perfectly baked. Avoid overbaking to maintain a tender texture.
Step 14
Once baked, remove the terrine from the oven and let it cool slightly. Cover the mold tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, until completely chilled and firm. Chilling is crucial for clean slicing.
Step 15
Carefully unmold the chilled terrine. For a beautiful finish, you can dust the top with a little extra matcha powder. This terrine makes a wonderful gift when presented whole in an elegant box, or it can be sliced and individually wrapped for a delightful treat.
