Enhance your holiday table with this rich and decadent dark chocolate terrine dessert. This amazingly delicious treat shaped like half-spheres and poured with caramel sauce is a great party dessert idea. What's more? It is gluten-free!
For the chocolate terrine:
For the caramel sauce (optional):
* If needed, please refer to Baking Conversion Charts.
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.
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.
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