Dark Chocolate Terrine Dessert
Rich and decadent dark chocolate terrine dessert is the best sweet treat for chocolate lovers. Shaped like half-spheres and poured with caramel sauce, it is a great party dessert that makes the guests drool. 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
- 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
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To make the 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.
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Bring heavy 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.
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Fold the egg yolk and sugar mixture into the cooled chocolate mixture with a rubber spatula. Fold the beaten egg whites carefully into the chocolate mixture.
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Pour the preparation into a silicone half-sphere mold, smooth, fold a plastic film over the top, and place in the freezer overnight.
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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 heavy cream, always mixing (be careful with splashing!) Heat the mixture for a few seconds and take it off the heat.
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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 it with 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