Chocolate terrine with raspberries
Chocolate Raspberries Terrines
Last updated 6/12/2012 1:16:00 AM. Recipe ID 45636. Report a problem with this recipe.
Title: Chocolate terrine with raspberries
Yield: 12 Servings
1 tb Melted unsalted butter
18 oz Bittersweet chocolate; cut
-into 2-inch pieces
1 1/2 Sticks unsalted butter
12 lg Egg yolks
5 tb Sugar
3/4 c Heavy cream
2 tb Sour cream
3 lg Egg whites
1 1/2 pt Raspberries
1. Using a slant-sided 10- by 4-inch French terrine mold as a guide,
cut out pieces of cooking parchment to fit the bottom and sides of
mold. Brush mold with melted butter and line with paper.
2. In the top of a double boiler set over barely simmering water melt
chocolate with butter.
3. With the whisk attachment of an electric mixer beat egg yolks with
4 tablespoons sugar at high speed until thick. Whisk in chocolate
mixture. Return to top of double boiler and whisk until thick and
4. With the clean whisk attachment of an electric mixer beat cream
and sour cream until thick. Whisk into chocolate mixture.
5. With an electric mixer beat egg whites on low speed until frothy.
Increase speed to medium and beat until soft peaks form. Increase
speed to high and beat in remaining 1 tablespoon sugar. Beat until
stiff, glossy peaks form. (Egg whites must be completely smooth.)
Whisk 1/3 of egg whites into chocolate mixture and fold in remaining
6. Layer chocolate mixture and raspberries alternately in mold,
tapping mold after adding each batch of chocolate mixture to
eliminate air pockets. When adding raspberries, leave a 1/2-inch
border of chocolate mixture around edges so berries will not show
when terrine is unmolded.
7. Freeze terrine, covered, for 1 1/2 hours or refrigerate for at
least 5 hours.
8. To unmold, heat sides of terrine slightly with hot water and invert
dessert onto a 10- by 4-inch foil-covered rectangle. Use a hot knife
to cut into slices.
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