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Chocolate Valentine’s Day Terrine

Chocolate Valentine’s Day Terrine

shannonleger
A rich, mocha flavoured chocolate terrine with berries and chopped pistachios
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Cooling & Chilling Time 13 hours
Total Time 14 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 Servings

Equipment

  • 1 8x4 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 8x4 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.