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Valentine’s Day: Ina Garten’s Dark Chocolate Terrine with Raspberry Sauce

It’s not Valentine’s Day unless you serve something chocolate. And of course I had to make another Ina recipe–actually I combined two of her recipes, both from Make it Ahead. The recipe called for an orange sauce, but I wanted to make something red for Valentine’s Day so instead I used Ina’s raspberry sauce recipe that she made for a vanilla semifreddo (semi-frozen vanilla mousse) and swapped out Chambord instead of Grand Marnier in the terrine. Most people know a terrine as a dish of ground meat, cooked, cooled and then served sliced but it also has another meaning–a deep, rectangular, straight-sided dish. So, this terrine is a rich, silky, luxurious chilled chocolate dessert served with raspberry sauce. It.was.so.good! If you or your Valentine love chocolate, you definitely need to give this one a try.

Raspberry Sauce Ingredients:

  • 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1/2 cup good raspberry preserves
  • 1 TBSP Chambord

Dark Chocolate Terrine Ingredients:

  • Vegetable spray (for greasing the pan)
  • 1/2 pound (2 sticks) unsalted butter
  • 12 oz bittersweet chocolate
  • 1 tsp instant espresso
  • 1 cup sifted confectioners’ sugar (sift BEFORE measuring)
  • 1/3 cup unsweetened cocoa powder
  • 8 extra-large egg yolks, at room temperature
  • 1 TBSP Chambord
  • Pinch of kosher salt
  • 3 extra-large egg whites, at room temperature
  • 1 TBSP granulated sugar
  • 1/2 cup cold heavy cream
  • 1 tsp pure vanilla extract
  • Raspberries, for garnish
  • Fleur de sel, for garnish (large, flakey salt)

Raspberry Sauce Instructions:

  • Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat

  • Bring to a boil, lower the heat, and simmer for 4 minutes
  • Let cool for 5 minutes
  • Pour the cooled mixture and preserves  into the bowl of a food processor fitted with the steel blade and process until smooth
  • Pour into a container
  • Stir in Chambord

  • Cover and chill

Dark Chocolate Terrine Instructions:

  • Lightly spray an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap (I lay two pieces and overlap them so you can have a good portion of plastic wrap draping over the sides)
  • Place the pan in the freezer
  • Place the butter (cut into about 1 TBSP pieces) then the chocolate broken into multiple pieces a large heatproof covered bowl
  • Cover and heat in microwave for 30 seconds
  • Remove and stir for about 60 seconds
  • Return to microwave for 20 more seconds
  • Remove and stir for about 60 seconds
  • Return and microwave for 10 more seconds
  • Remove and stir for about 60 seconds
  • Repeat in 10-second increments until chocolate is melted (take these steps slow because you do not want to overcook the chocolate as it will get tough and hard and you won’t be able to work with it)
  • Stir in espresso powder 
  • When the chocolate and butter are melted, whisk in, one at a time, and in order:
    • Confectioners’ sugar
    • Cocoa powder
    • Egg yolks
    • Chambord
    • 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
  • Gently 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
  • Gently 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 (I chilled for 3 days and thought it was a perfect consistency.)

  • To serve, turn the terrine out of the mold and unwrap it
  • Smooth all showing sides
  • Top with flaked sea salt and raspberries

  • Spoon a puddle of raspberry sauce in the middle of each dessert plate and place a slice of the terrine in the middle
  • Sprinkle each serving with fleur de sel and garnish with raspberries

Dark Chocolate Terrine with Raspberry Sauce

Prep Time 4 hrs 40 mins
Cook Time 8 mins
Course Dessert
Servings 8 people

Ingredients
  

Raspberry Sauce

  • 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1/2 cup good raspberry preserves
  • 1 TBSP Chambord

Dark Chocolate Terrine

  • Vegetable spray (for greasing the pan)
  • 1/2 pound (2 sticks) unsalted butter
  • 12 oz bittersweet chocolate
  • 1 tsp instant espresso
  • 1 cup sifted confectioners' sugar (sift BEFORE measuring)
  • 1/3 cup unsweetened cocoa powder
  • 8 extra-large egg yolks, at room temperature
  • 1 TBSP Chambord
  • Pinch of kosher salt
  • 3 extra-large egg whites, at room temperature
  • 1 TBSP granulated sugar
  • 1/2 cup cold heavy cream
  • 1 tsp pure vanilla extract
  • Raspberries, for garnish
  • Fleur de sel, for garnish (large, flakey salt)

Instructions
 

Raspberry Sauce

  • Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat
  • Bring to a boil, lower the heat, and simmer for 4 minutes
  • Let cool for 5 minutes
  • Pour the cooled mixture and preserves  into the bowl of a food processor fitted with the steel blade and process until smooth
  • Pour into a container
  • Stir in Chambord
  • Cover and chill

Dark Chocolate Terrine

  • Lightly spray an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap (I lay two pieces and overlap them so you can have a good portion of plastic wrap draping over the sides)
  • Place the pan in the freezer
  • Place the butter (cut into about 1 TBSP pieces) then the chocolate broken into multiple pieces a large heatproof covered bowl
  • Cover and heat in microwave for 30 seconds
  • Remove and stir for about 60 seconds
  • Return to microwave for 20 more seconds
  • Remove and stir for about 60 seconds
  • Return and microwave for 10 more seconds
  • Remove and stir for about 60 seconds
  • Repeat in 10-second increments until chocolate is melted (take these steps slow because you do not want to overcook the chocolate as it will get tough and hard and you won't be able to work with it)
  • Stir in espresso powder 
  • When the chocolate and butter are melted, whisk in, one at a time, and in order: Confectioners' sugar, Cocoa powder, Egg yolks, Chambord, 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
  • Gently 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
  • Gently fold the cream carefully but thoroughly into the chocolate mixtures
  • 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
  • Smooth all showing sides
  • Top with flaked sea salt and raspberries
  • Spoon a puddle of raspberry sauce in the middle of each dessert plate and place a slice of the terrine in the middle
  • Sprinkle each serving with fleur de sel and garnish with raspberries

Stay hungry…

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