Imagine a dessert so decadent, so luxuriously smooth, that it will transport you straight to the heart of Paris with just one bite. Our Pate de Terrine au Chocolat is not just a dessert—it's a chocolate lover's ultimate fantasy. This French classic combines rich, velvety dark chocolate with a silky texture that melts in your mouth, promising an experience that's both elegant and sinfully delicious. Whether you're looking to impress dinner guests or treat yourself to a gourmet chocolate experience, this recipe is your golden ticket to culinary bliss.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 200g dark chocolate, chopped
- 100g unsalted butter
- 3 eggs
- 150g sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F). Prepare a baking dish or terrine mold by greasing it lightly with butter and lining the bottom with parchment paper for easy removal later.
- In a medium saucepan, combine the chopped dark chocolate and unsalted butter. Place the saucepan over low heat, stirring constantly until both ingredients are melted and smooth. Remove from heat and let it cool slightly.
- In a large mixing bowl, crack the three eggs and add the sugar. Using a whisk or electric mixer, beat the mixture until it becomes pale and fluffy, about 5 minutes.
- Once the chocolate and butter mixture has cooled a bit, slowly pour it into the egg and sugar mixture, whisking continuously to ensure the eggs do not cook. This will create a smooth chocolate batter.
- Add the heavy cream and vanilla extract to the chocolate mixture, and gently fold everything together until well combined. Be careful not to overmix; you want to keep the mixture light and airy.
- Pour the chocolate mixture into the prepared terrine mold, smoothing the top with a spatula. Tap the mold gently on the counter to release any air bubbles.
- Place the terrine mold in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the terrine mold. This water bath will help cook the chocolate gently and evenly.
- Carefully transfer the baking dish to the preheated oven. Bake for about 30 minutes, or until the edges are set but the center is still slightly wobbly. It will firm up as it cools.
- Once baked, remove the terrine from the oven and let it cool in the water bath for about 10 minutes. Then, take it out of the water bath and let it cool to room temperature.
- Once cooled, cover the terrine with plastic wrap and refrigerate for at least 2 hours, or until fully chilled and set.
- To serve, carefully invert the terrine onto a serving platter. Remove the parchment paper and slice the terrine into 8 portions. You can serve it plain or with a dollop of whipped cream or fresh berries for an extra touch.
Tips
- Choose high-quality dark chocolate (70% cocoa) for the most intense and rich flavor.
- Use room temperature eggs to ensure smoother mixing and better incorporation with the chocolate.
- When melting chocolate and butter, use low heat and stir constantly to prevent burning.
- Be gentle when folding ingredients to maintain the light, airy texture of the terrine.
- The water bath (bain-marie) technique is crucial for even, gentle cooking—don't skip this step.
- Allow sufficient chilling time for the perfect set and most refined texture.
- For a professional presentation, use a sharp, clean knife warmed in hot water when slicing.
- Experiment with garnishes like fresh raspberries, a dusting of cocoa powder, or a drizzle of raspberry coulis.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
