Enhance your holiday table with this rich and decadent dark chocolate terrine dessert. This amazingly delicious treat shaped like half-spheres and poured with the caramel sauce is a great party dessert idea. What's more? It is gluten-free!
This is my first terrine dessert! Some time ago, I saw a picture of a sliced chocolate terrine on the Internet.
Then, I spent some time learning about that dessert: its origin, how to make the perfect chocolate terrine, how to serve it.
The classic dark chocolate terrine is usually made as a cake, then sliced and served with caramel or raspberry sauce.
Since I love individually-served desserts, I decided to make some fun baking, shaping the chocolate dessert like half-spheres.
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What is a terrine dessert?
Chocolate terrine (terrine au chocolate in French) is a French flourless chocolate dessert shaped into a loaf cake.
It can be made with different kinds of chocolate: dark, milk, or white.
Terrine mold
Chocolate terrine dessert is made with a few ingredients in a special loaf-shaped container called a terrine.
It is a mold with a weighted press (cover) that shapes the dessert from all sides.
You might question if there is a terrine mold substitute?
You can easily use a loaf pan (the same you use to make Banana Bread) as long as you are a first-time terrine maker.
Just cover the chocolate preparation with a foil before refrigeration.
Once you master the chocolate terrine and want to try other kinds of terrine (a terrine made out of cooked meat (pork), fish (salmon), or vegetables), you might decide to purchase an expensive traditional terrine mold.
How to serve chocolate terrine
Serve chocolate terrine with caramel (the recipe is below) or raspberry coulis to add some tangy note to the dessert.
Thomas Keller, an American chef, recommends serving the dessert with créme Anglaise.
How does it taste?
Chocolate terrine is a pure chocolate dessert where high-quality dark chocolate is the key.
It tastes something like a flourless chocolate cake, lighter than fudge but richer than a chocolate mousse.
Why you should try this recipe
- These terrine cakes served individually make a perfect party treat.
- Frozen chocolate terrine is a make-ahead dessert since it needs overnight freezing time.
- The dessert is made with pure dark chocolate; no cocoa powder is added.
- Using different silicone molds allows customizing the dessert (I even used a bunny silicone mold to make an amazing Easter dessert).
Ingredients
Here is a quick overview of what ingredients you will need. Follow the full recipe below for detailed amounts and instructions. I recommend making this recipe as written for the best results.
Dark chocolate: use a high-quality 70% cocoa dark chocolate: Scharffen Berger dark chocolate or Valrhona dark chocolate. Couverture dark chocolate is the best for this recipe.
Sugar: use granulated white sugar to make the dessert.
Eggs: use large chilled eggs to separate the egg whites from the yolks. And egg separator helps at this step.
Whipping cream: use whipping cream with at least 30% fat content.
Gelatin: use gelatins sheets with a strength of 200 bloom.
Meringues: use store-bought meringues or make meringue cookies yourself. Follow the recipe for meringue mushrooms to make meringue kisses.
Icing sugar: make it out of granulated sugar using a coffee grinder or use powdered sugar.
How to make a chocolate terrine
To make a chocolate terrine, melt dark chocolate cut into pieces in a bain-marie/water bath, occasionally stirring with a rubber spatula, and let it slightly cool.
Soak gelatin sheets in cold water for 5 to 10 minutes. Break the meringues into small pieces.
Separate egg whites from the yolks. Beat egg yolks with granulated sugar until the mixture whitens (photo 1).
Whisk egg whites in the bowl of a stand mixer fitted with the whisk attachment or with the use of an electric mixer until firm (photo 2).
Bring whipping cream to a boil. Remove a saucepan from the heat, add the drained gelatin, and mix.
Pour this mixture over the melted chocolate and combine with a rubber spatula (photo 3). Add pieces of broken meringues (photo 4) and gently mix.
Fold the egg yolks/sugar mixture into the cooled chocolate mixture with a rubber spatula (photo 5).
Fold the beaten egg whites carefully into the chocolate mixture (photo 6).
Pour the preparation into a silicone half-sphere mold (photo 7), smooth, fold the plastic wrap over the top, and place in the freezer overnight.
The next day, to make the caramel sauce, heat icing sugar with water in a saucepan over low-medium heat to get the brown caramel.
Remove the saucepan from the heat, add the soft butter in pieces and hot whipping cream, always mixing (be careful with splashing!)
Heat the mixture for a few seconds and take it off the heat (photo 8).
Serving terrine, turn it out of the mold, and let thaw for 30 minutes in the fridge.
Pour the caramel sauce on top of each dessert and serve immediately.
Expert tips
- Use a top-quality 70% cocoa dark chocolate: Scharffen Berger dark chocolate or Valrhona dark chocolate.
- To eliminate concern about eating raw eggs, use pasteurized eggs. However, consuming raw eggs is not advisable for pregnant women and babies.
- To make the chocolate terrine shaped like a cake, double the recipe. Pour the chocolate mixture into a terrine mold (or a nonstick loaf pan) lined with a plastic film. Refrigerate the dessert overnight (do not freeze it.) On the day of serving, remove the dessert from the mold/pan, cut it into thick slices and serve with the caramel sauce.
- Use a hot knife to get clean slices.
Frequently asked question
Yes, you can make terrine dessert up to two days ahead; keep it in the freezer until serving time.
Love chocolate desserts? Try these next!
- French Chocolate Ganache Tart
- French Chocolate Mousse
- Royal Chocolate Cake – Trianon
- Nutella Cake Roll (aka Nutella Swiss Roll)
Please, note that the recipe was primarily developed using gram measurements for high precision and then converted to the US volume and weight measurements. I recommend using a kitchen scale for accuracy and the best results.
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Recipe
Chocolate Terrine Dessert
Enhance your holiday table with this rich and decadent dark chocolate terrine dessert. This amazingly delicious treat shaped like half-spheres and poured with the caramel sauce is a great party dessert idea. What's more? It is gluten-free!
- Total Time: 1 hour (plus freezing time)
- Yield: 8 1x
- Category: Gluten-Free Desserts
- Method: No Bake
- Cuisine: French
Ingredients
For the chocolate terrine:
- 8.8 oz (250 g) dark chocolate
- 3 ½ tablespoons (50 g) granulated sugar
- 3 eggs
- 7 tablespoons (100 ml) whipping cream
- 3 gelatin sheets
- 1 oz (30 g) store-bought meringues
For the caramel sauce:
- 6 ½ tablespoons (50 g) powdered (icing) sugar
- 1.5 tbsp water
- 3 ½ tablespoons (50 ml) whipping cream
Instructions
-
To make a chocolate terrine, melt dark chocolate cut into pieces in a bain-marie/water bath, occasionally stirring with a rubber spatula, and let it slightly cool. Soak gelatin sheets in cold water for 5 to 10 minutes. Break the meringues into small pieces.
- Separate egg whites from the yolks. Beat egg yolks with granulated sugar until the mixture whitens. Whisk egg whites in the bowl of a stand mixer fitted with the whisk attachment or with the use of an electric mixer until firm
-
Bring whipping cream to a boil. Remove a saucepan from the heat, add the drained gelatin, and mix. Pour this mixture over the melted chocolate and combine with a rubber spatula. Add pieces of broken meringues and gently mix.
-
Fold the egg yolks/sugar mixture into the cooled chocolate mixture with a rubber spatula. Fold the beaten egg whites carefully into the chocolate mixture.
-
Pour the preparation into a silicone half-sphere mold, smooth, fold a plastic film over the top, and place in the freezer overnight.
-
To make the caramel sauce the next day, heat powdered (icing) sugar with water in a saucepan over low-medium heat to get the brown caramel. Remove the saucepan from the heat, add the soft butter in pieces, and hot whipping cream, always mixing (be careful with splashing!) Heat the mixture for a few seconds and take it off the heat.
-
Serving terrine, turn it out of the mold and let thaw for 30 minutes in the fridge. Pour the caramel sauce on top of each dessert and serve immediately.
Notes
- Use a top-quality 70% cocoa dark chocolate: Scharffen Berger dark chocolate or Valrhona dark chocolate.
- To eliminate concern about eating raw eggs, use pasteurized eggs. However, consuming raw eggs is not advisable for pregnant women and babies.
- To make the chocolate terrine shaped like a cake, double the recipe. Pour the chocolate mixture into a terrine mold (or a nonstick loaf pan) lined with a food film. Refrigerate the dessert overnight (do not freeze it.) On the day of serving, remove the dessert from the mold/pan, cut it into thick slices and serve with the caramel sauce.
- Use a hot knife to get clean slices.
Nutrition
- Serving Size: 1 half-sphere
- Calories: 311
- Sugar: 31.2 g
- Sodium: 90 mg
- Fat: 16.8 g
- Saturated Fat: 10.7 g
- Carbohydrates: 34.3 g
- Fiber: 1.1 g
- Protein: 6.8 g
- Cholesterol: 90 mg
Keywords: chocolate terrine, dark chocolate terrine, chocolate terrine recipe, terrine dessert
The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool. Please, read the disclaimers in our Privacy Policy.
The recipe was adapted from https://gourmand.viepratique.fr/. It was originally published on April 02, 2019. The recipe has been revised to include improved content and photos. All posted pictures are mine.
Veena Azmanov says
I am totally drooling with the presentation of this yummy Chocolaty dessert. Delicious and definitely a treat.
★★★★★
Irina says
Thank you so much, Veena!
Dannii says
This is such a beautiful dessert. It would be great for serving up at a dinner party.
★★★★★
Irina says
A party dessert served individually is a plus. Thank you, Dannii.
Tonje says
Yum! Very impressive dessert, but it doesn't look too hard! Pinning this for Easter!
★★★★★
Irina says
Thank you, Tonje! Once I made this chocolate terrine in a bunny silicone mold. It was a hit for Easter!
Adrianne says
What a delicious looking dessert this is! I love how decadent it is and your step by step photos to show us how to do this. Yum, looking forward to trying. Cheers
★★★★★
Irina says
Thank you so much, Adrianne! Please, enjoy it!
kim says
This recipe was fabulous! It was so easy and was so scrumptious. I'll definitely be making again and again!
★★★★★
Irina says
Oh, Thank you, Kim! It is a pleasure to know that you loved the dessert.
Berit Meyer says
I am curious about where you got the gold corrugated cake board that your carrot cake is sitting on. I have seen foil "fold overs" and thin die-cut boards, but not this version. Thank you, Berit
Irina says
Hi Berit, when I baked that carrot cake, I used this 9-inch cake board. Later, I discovered other 8-inch cake boards. Both are affiliate links.