Custard taste Chocolate Terrine / Terrine Chocolat. Line a loaf pan with parchment paper; set aside. Add milk to the butter, and stir roughly; set aside. Chop white chocolate, and put it into a bowl.
To cut the terrine, hold a long-bladed knife under hot water to heat the blade, then wipe dry with a towel.
Remove the chilled terrine and working quickly, spoon the cioccolato scuro gelato into the bottom, filling it by one-third.
Ingredient-wise, it's somewhere between a chocolate mousse and a flourless chocolate torte.
You can have Custard taste Chocolate Terrine / Terrine Chocolat using 9 ingredients and 11 steps. Here is how you cook it.
Ingredients of Custard taste Chocolate Terrine / Terrine Chocolat
- You need 120 g (4.2 oz) of white chocolate.
- Prepare 2 of eggs (100g, 3.5 oz, without shell).
- Prepare 12 g (1 Tbsp) of granulated sugar.
- You need 100 g (3.5 oz) of unsalted butter.
- Prepare 45 g (3 Tbsp) of milk.
- You need 18 g (2 Tbsp) of cake flour, or all-purpose flour.
- You need 15 g (1 Tbsp) of rum.
- Prepare 5 drops of vanilla oil.
- It's of whipped cream for topping, optional.
Taste- and texture-wise, it is like is eating a thick slice of chocolate ganache. Melt the chocolate and butter in a double boiler over barely simmering water, stirring occasionally. Remove from the heat and cool slightly. In a small bowl, beat remaining cream until stiff peaks form.
Custard taste Chocolate Terrine / Terrine Chocolat step by step
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- Line a loaf pan with parchment paper; set aside. Preheat an oven to 170℃ / 338F. Cut butter into small pieces, and microwave it at 500 W for 50 sec to melt. Add milk to the butter, and stir roughly; set aside..
- Chop white chocolate, and put it into a bowl. Boil water with a small pot. The amount of water is the amount that the bottom of the bowl doesn't touch the hot water when the chocolate bowl is placed on..
- Bring to a boil, turn off the heat. Place the bowl ''with chocolate'' so that it doesn't touch the hot water. Wait 30 seconds as it is, and then melt it until smooth. Takedown the bowl..
- Pour the hot water of the pot into the frying pan, heat it on low heat, set aside. Put eggs in a bowl, and beat it lightly until watery. Add granulated sugar, stir roughly. Warm it with hot water until 35℃ / 95 F (body temperature) while stirring on low heat..
- Take the egg out from the hot water, and turn off the heat, leave the melted butter and milk put in. Add the egg to the chocolate in 4 parts, stir each time..
- After adding all, continue to stir for 5 mins until whitish a little. This process is the key to making the texture smooth! You will get tired, so take a break from time to time and use your hands alternately to mix..
- Add the warmed butter and milk, stir well. Add vanilla oil and rum, stir well. Sift cake flour over the mixture, stir well until smooth and then strain it..
- Pour into the loaf pan. Pour plenty of 50℃ / 122 F hot water into a baking tray, and place the pan in. If you mix water and boiling water in the same ratio, it reaches about 50℃ / 122 F..
- Bake it at 150℃ / 302 F for 27-30 mins. Bake until the surface is omelet-colored and dry. Let it cool completely, cover the pan with plastic wrap, refrigerate overnight..
- Lift the parchment paper to take out the cake. If the cake doesn't lift, warm the pan with hot water for 30-50 sec, and then take it out. Use the warmed knife to cut smooth and cleanly. Top each with whipped cream, done! If you take it out of the refrigerator and leave it at room temperature for about 20 minutes, it will get softer and smoother..
Fold into cooled chocolate mixture; transfer to prepared pan. For sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Chocolate Peanut Butter Terrine with Sugared Peanuts. I stored the crème anglaise in the fridge until final plating, and moved on to the terrine. Melt the chocolate and butter in a double boiler over barely simmering water, stirring occasionally.