Dark Chocolate Terrine

Total Time:
5 hr
55 min
4 hr
5 min

10 servings

  • Vegetable oil, for greasing the pan
  • 1/2 pound (2 sticks) unsalted butter
  • 12 ounces bittersweet chocolate, such as Lindt, broken in bits
  • 1 teaspoon instant coffee powder
  • 1 cup sifted confectioners' sugar
  • 1/3 cup unsweetened cocoa powder, such as Pernigotti
  • 8 extra-large egg yolks, at room temperature
  • 1 tablespoon Cognac or brandy
  • Pinch of kosher salt
  • 3 extra-large egg whites, at room temperature*
  • 1 tablespoon granulated sugar
  • 1/2 cup cold heavy cream
  • 1 teaspoon pure vanilla extract
  • Orange Sauce
  • Freshly grated orange zest, for serving
  • Fleur de sel, for serving
  • Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.

  • Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.

  • Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.

  • Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.

  • To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.

  • Photograph by Johnny Miller

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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