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Dark Chocolate Terrine Dessert

Sliced chocolate terrine shaped as a half-sphere with a fork on a dessert plate.
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This dark chocolate terrine is a no-bake French dessert made with dark chocolate, cream, eggs, and gelatin, then frozen until firm. Shaped into half-spheres and drizzled with caramel sauce, it is rich, smooth, and naturally gluten-free.

Ingredients

Scale

For the chocolate terrine:

  • 8.8 oz. (250 g) dark chocolate
  • 1/4 cup (50 g) granulated sugar
  • 3 large eggs, room temperature
  • 1/3 cup + 1 tablespoon (100 ml) heavy cream, 30% fat
  • 3 gelatin sheets, 200 bloom
  • 1 oz. (30 g) store-bought meringues

For the caramel sauce (optional):

  • 2/3 cup + 2 tablespoons (100 g) powdered (icing) sugar
  • 1.5 tablespoons water
  • 3 1/2 tablespoons (50 ml) heavy cream
  • 1 1/2 tablespoons (25 g) unsalted butter

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. To make the chocolate terrine, melt dark chocolate, cut into pieces, in a bain-marie (water bath), stirring occasionally with a rubber spatula, then let it cool slightly. Soak gelatin sheets in cold water for 5 to 10 minutes. Break the meringues into small pieces.
  2. Separate egg whites from the yolks. Beat egg yolks with granulated sugar until the mixture whitens. Whisk the egg whites in the bowl of a stand mixer fitted with the whisk attachment, or with an electric mixer, until firm peaks form.
  3. Bring heavy cream to a boil. Remove the saucepan from the heat, add the drained gelatin, and mix. Pour this mixture over the melted chocolate and combine with a rubber spatula. Add the broken meringue pieces and gently mix.
  4. Fold the egg yolk and sugar mixture into the cooled chocolate mixture with a rubber spatula. Carefully fold the beaten egg whites into the chocolate mixture.
  5. Pour the mixture into a silicone half-sphere mold, smooth the surface, fold plastic film over the top, and freeze overnight.
  6. 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 the hot heavy cream, and mix well (be careful with splashing!). Heat the mixture for a few seconds, then remove it from the heat.
  7. To serve, turn the terrine out of the mold and let it thaw in the fridge for 30 minutes. Pour the caramel sauce over each dessert and serve immediately.

Notes

  1. Use a top-quality 70% cocoa dark chocolate: Scharffen Berger or Valrhona.
  2. To eliminate concern about eating raw eggs, use pasteurized eggs. However, consuming raw eggs is not advisable for pregnant women and babies.
  3. To make the chocolate terrine cake-shaped, double the recipe. Pour the chocolate mixture into a terrine mold (or a nonstick loaf pan) lined with 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 it with caramel sauce.
  4. Use a hot knife to get clean slices.

Nutrition

Find it online: https://www.bakinglikeachef.com/chocolate-terrine-easter-bunny-dessert/