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Chocolate Terrine with Raspberry Sauce | a spectacular holiday dessert

Chocolate Terrine with Raspberry Sauce

A rich and silky chocolate terrine perfect for a special occasion dessert. Adapted from Ina Garten’s Dark Chocolate Terrine with Orange Sauce from Make It Ahead.



Raspberry Sauce


  1. 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.
  2. 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.
  3. 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.
  4. Using electric mixer whip egg whites and sugar to firm peaks. Carefully fold whipped whites into the chocolate mixture with rubber spatula.
  5. 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.
  6. 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.
  7. 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.