Chocolate Terrine Recipe
70% dark chocolate, raspberry, whipped cream
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Ingredients
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Chocolate Terrine Ingredients
Method
Preparation Directions
- 1
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until soft. Then, remove from water and squeeze out excess liquid. Set aside.
- 2
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a simmering water bath, stirring until smooth. Remove from heat and allow to cool slightly.
- 3
Whip the Cream
In a mixing bowl, whip the heavy cream with the sugar and vanilla extract until soft peaks form.
- 4
Combine Gelatin and Chocolate
In a small saucepan, heat the water until warm. Add the soaked gelatin sheets, stirring until dissolved. Gradually mix the gelatin into the melted chocolate until well combined.
- 5
Fold in the Whipped Cream
Gently fold the whipped cream into the chocolate mixture until fully incorporated, being careful not to deflate the cream.
- 6
Layer the Raspberries
In a lined terrine mold, layer half of the chocolate mixture, followed by a layer of fresh raspberries, and then the remaining chocolate mixture on top.
- 7
Chill
Cover the terrine with plastic wrap and refrigerate for at least 4 hours, or until set.
- 8
Serve
Once set, remove the terrine from the mold, slice, and serve with extra raspberries and whipped cream if desired.
