Dark Chocolate Terrine Recipe
100km Montmorency cherries, hazelnuts, spiced chocolate sauce
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Ingredients
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Terrine Base
Montmorency Cherry Compote
Spiced Chocolate Sauce
Garnish
Method
Preparing the Terrine
- 1
Melt Chocolate and Butter
In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- 2
Mix Eggs and Sugar
In a separate bowl, whisk together the eggs and granulated sugar until pale and fluffy.
- 3
Combine Mixtures
Gradually fold the melted chocolate mixture into the egg mixture. Sift in the flour and salt, and gently fold until just combined.
- 4
Bake Terrine
Pour the mixture into a greased terrine mold or loaf pan. Bake in a preheated oven at 160°C (320°F) for about 30-35 minutes. Let cool before refrigerating for at least 4 hours.
Making the Cherry Compote
- 5
Preparing the Spiced Chocolate Sauce
- 6
Heat Cream and Melt Chocolate
In a small saucepan, heat the heavy cream until it's just about to simmer. Remove from heat and add the dark chocolate. Stir until melted and smooth.
- 7
Add Spices
Stir in the cinnamon, nutmeg, and vanilla extract. Mix well and keep warm.
Assembling the Dish
- 8
Serve Terrine
Slice the chilled terrine and serve on a plate. Top with the cherry compote, drizzle with spiced chocolate sauce, and garnish with toasted hazelnuts.