Chocolate Terrine with Raspberry Sauce is the perfect option for an elegant chocolate dessert to add to your holiday table! This sublime chocolate terrine is the perfect option.
Chocolate Terrine with Raspberry Sauce
If your family is anything like mine, they demand a chocolate dessert on each holiday. On Thanksgiving, a French silk pie joins the pumpkin. On Easter, a fudge lamb accompanies the layer cake or mousse. Christmas is up for grabs…and I have a feeling this chocolate terrine will be requested. Today, I’m joining a group of 14 bloggers each highlighting a recipe that would be a marvelous addition to your Thanksgiving buffet. My contribution is this exquisite silky smooth chocolate terrine with raspberry sauce.
PRO-Tip: Use Pasteurized Eggs
You may be squeamish when you realize this dessert contains raw eggs. We all need to be aware of foodborne illnesses, but there are ways to make terrific desserts like this without the risk of salmonella.
Have you heard of Safest Choice eggs? Check your market for availability…you’ll need it for your Christmas eggnog, French silk pies, meringue toppings and more. These eggs are pasteurized therefore eliminate chances of exposure to salmonella bacteria. Uncooked eggs are essential to create the velvety texture of this dessert. It’s worth the effort to find pasteurized eggs…so young and old alike can enjoy this holiday treat.
Holiday Chocolate Dessert
If you know how to “fold,” you can make this terrine. Folding is the gentle process of combining one fluffy mixture into a more dense one. The goal is to not deflate the fluff (in this case the egg whites, then the whipped cream) too much so the dessert stays somewhat light. Use a large rubber spatula and start by “cutting” through the middle following this process: down, across, up, over. Then repeat and repeat till the mixture is homogeneous. This ambrosial chocolate mixture is poured into a plastic wrapped loaf pan and chilled. To serve, a hot knife cuts through the chocolate with ease. Garnish as you like…I know you’ll swoon with your first, second…and all subsequent bites! And wouldn’t it be amazing to graduate from a hand held mixer to a top of the line stand mixer just in time for the holidays? Well, today you have your chance.
Thanksgiving Menu Inspiration
I’m so glad you stopped by! First off we are having a Traditional Thanksgiving Progressive Dinner Blog Hop Style with an amazing GIVEAWAY for dessert!!
Fresh Green Beans with Prosciutto | by The Foodie Affair
Apple Almond Loaf | by The Life and Loves of Grumpy’s Honeybunch
Things you may need for this recipe:
- 1 cup butter
- 12 ounces semisweet chocolate, chopped
- 1/2 teaspoon instant coffee
- 1 cup powdered sugar, sifted
- 1/3 cup unsweetened cocoa powder, sifted
- 8 egg yolks (reserve 3 egg whites, see below), at room temperature, Safest Choice brand encouraged
- 1 tablespoon Kahlua (coffee liqueur)
- Pinch of salt
- 3 egg whites, at room temperature
- 1 tablespoon sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 1 12 ounce bag frozen raspberries
- 1/2 cup sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons cornstarch mixed in 1 tablespoon water
- Sweetened whipped cream, berries, mint to garnish, optional
- Spray 8 1/2 x 4 inch loaf pan with non-stick spray. Carefully line pan with plastic wrap, trying to avoid any large wrinkles. Place pan in freezer while prepping the terrine.
- Place butter, chocolate and instant coffee in a large microwave safe bowl. Gently microwave at 30 second intervals, stopping and stirring frequently, till mixture is melted and smooth.
- Whisk in powdered sugar till combined, then cocoa powder. Whisk in egg yolks, Kahlua and a pinch of kosher salt. Let mixture cool for 15 minutes.
- Using electric mixer whip egg whites and sugar to firm peaks. Carefully fold whipped whites into the chocolate mixture with rubber spatula.
- Add cream to same mixing bowl as used for the egg whites and whip to firm peaks. Fold into the chocolate mixture, then scrape into loaf pan. Smooth top with offset spatula and fold end plastic wrap over top of chocolate. Chill for 4 hours or longer.
- To make raspberry sauce, heat 2 cups of the frozen raspberries in saucepan with lemon juice and sugar, stirring occasionally. When bubbling, add in cornstarch mixture and bring to boil. Cook for a minute, then remove from heat to cool. Press sauce through a wire mesh strainer to remove seeds. Store in refrigerator.
- To serve, unwrap plastic from top of terrine, flip onto a serving plate and use plastic to help remove terrine from pan. Slice terrine with a hot, dry knife and place on dessert plates. Garnish with a drizzle of raspberry sauce, whipped cream, berries and mint, if desired.
Total time does not include chilling times.
Serving Size:1 slice
Amount Per Serving: Calories: 548Total Fat: 37gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 210mgSodium: 191mgCarbohydrates: 54gFiber: 5gSugar: 44gProtein: 6g