Dark Chocolate Terrine Recipe
Passion fruit, hazelnut brittle (GF)
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Ingredients
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Ingredients for Dark Chocolate Terrine
Method
Directions to Prepare Dark Chocolate Terrine
- 1
Prepare the Terrine
1. Preheat your oven to 160°C (320°F). Grease a terrine mold or a loaf pan and line it with parchment paper.
- 2
Melt Chocolate and Butter
2. In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water, stirring until smooth. Remove from heat.
- 3
Whisk Eggs and Sugar
3. In another bowl, whisk the eggs, granulated sugar, vanilla extract, and a pinch of salt until pale and frothy.
- 4
Combine Mixtures
4. Gently fold the chocolate mixture into the egg mixture until fully combined.
- 5
Add Passion Fruit
5. Fold in the passion fruit pulp until evenly distributed.
- 6
Bake the Terrine
6. Pour the mixture into the prepared terrine mold and bake in a water bath for 25-30 minutes, or until set but still slightly wobbly in the center.
- 7
Cool and Chill
7. Remove from the oven and allow to cool at room temperature before refrigerating for at least 4 hours or overnight.
- 8
Prepare Hazelnut Brittle
8. To prepare the brittle, line a baking sheet with parchment paper. In a saucepan, combine 50g of sugar and 1 tablespoon of water over medium heat. Stir until the sugar dissolves.
- 9
Make Brittle
9. Add the hazelnuts and cook until the mixture turns a golden caramel color, stirring continuously. Pour it onto the prepared baking sheet and let it cool completely.
- 10
Serve
10. Once the terrine is set, slice and serve chilled, garnished with pieces of hazelnut brittle on top.