I’m a romantic at heart. One of my favourite days of the year is Valentine’s Day. I adore anything chocolate! This year I wanted to make something sweet and chocolatey for my Valentine but I didn’t want to make the usual cupcakes, cookies or cake. So I took out a few cookbooks and started looking through for the perfect treat. I came across this terrine in a Canadian Living cookbook and didn’t change too much about it when I recreated it. Because I didn’t want to go out to get the bar of chocolate it called for, I used semi sweet chocolate chips. I really don’t think it made any difference in the end result.
Honestly what could be better than chocolate, butter and coffee? This terrine has it all! It’s simple to make but tastes sinfully luxurious. It needs to fully cool before chilling and then chill for 12 hours in the fridge so make sure to give yourself enough time. Berries are a nice way to decorate it, they look pretty against the deep brown chocolate but they also taste amazing with the mocha flavour of the terrine. I think a little whipped cream would work too if you were so inclined.
Chocolate Valentine’s Day Terrine
Equipment
- 1 8×4 inch loaf pan
- Parchment paper
- 1 Double Boiler
Ingredients
- 1/2 Cup granulated sugar
- 1/2 Cup strong brewed coffee
- 1 Cup butter
- 1 Cup semi-sweet chocolate chips
- 4 eggs
- 1 Tbsp all-purpose flour
- 1/2 Cup chopped pistachios
- strawberries and raspberries for decorating and serving
Instructions
- Preheat oven to 350 degrees F. Line an 8×4 inch loaf pan with parchment paper. Set aside.
- In a double boiler, whisk sugar and coffee until sugar is dissolved. Add butter and chocolate and melt, whisking until smooth. Set aside.
- In a separate bowl, whisk eggs until pale, sift flour over top and whisk in. Fold in chocolate mixture until no streaks remain. Pour into the parchment lined pan. Place pan in a larger pan and pour in water until it reaches halfway up loaf pan. Bake at 350 degrees F for 45 minutes until edges puff up and centre is still jiggly, 45 minutes.
- Remove pan from water and place on a wire rack to cool for about 1 hour. Cover with plastic wrap and refrigerate about 12 hours until firm.
- Invert a serving platter over pan and turn over. Remove pan and parchment paper carefully as the terrine will still be a fairly soft texture. Sprinkle over chopped pistachios and decorate with berries, whipped cream, etc as desired.