Try this Chocolate Terrine recipe, or contribute your own.
Suggest a better descriptionLine a 900g loaf tin with cling film, then brush with oil. Break up the white and both dark chocolates into 2 separate bowls. Melt over pans of simmering water, taking care not to let the base of the bowl touch the water. Leave them to cool a little, then fold about a third of the cream into the white chocolate and the rest into dark. Using a large metal spoon, fold the egg whites into the dark chocolate.
Gently spoon half the dark chocolate mix into the tin Let it set for about 10 mins, then spoon in all the white. Let this set, then spoon the rest of the dark on top to cover completel. Chill for at least 2 hrs in the fridge, but ideally overnight, until firm.
For the chocolate sauce, just before serving break half the chocolate into a bowl and pour in the cream. Melt over a pan of simmering water as in step 1. Stir in the knob of butter to form a smooth, glossy sauce. Grate or shave the remaining chocolate into curls.
Turn out the terrine, unwrap, slice and transfer to serving plates using a fish slice. Pour a little of the sauce around and decorate with curls of chocolate.
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Serving Size: 1 Serving (912g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2750 | ||
Calories from Fat: 1720 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 191.1g | 255 % | |
Saturated Fat 112.1g | 560 % | |
Monounsaturated Fat 58.9g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 113.8mg | 35 % | |
Sodium 192mg | 7 % | |
Potassium 2227.6mg | 59 % | |
Total Carbohydrate 251.4g | 74 % | |
Dietary Fiber 31.6g | 126 % | |
Sugars, other 219.8g | ||
Protein 32.3g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2750
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