Chocolate Terrine
A rich chocolate dessert made with bittersweet chocolate, eggs, and orange liqueur, set by refrigerating overnight.
Ingredients
bittersweet chocolate (chopped)
12 oz (375 g)
eggs (separated)
6
orange liqueur
2 oz (60 mL)
cocoa powder (for decorating the surface)
to taste
Instructions
1
Prepare the mold
Prepare one 1-pint (500 mL) toast mold per 12 oz of chocolate, line with parchment paper. (If you prefer wider slices, double the recipe and use a 1-quart (1 L) toast mold)
2
Melt the chocolate
Chop the chocolate and melt it over a double boiler. Do not let any water get into the chocolate.
3
Prepare the eggs
Separate the egg whites and yolks.
4
Whip the egg whites
Whip the egg whites to soft peaks and set aside. (You must whip the egg whites first, because once liquid is added to the chocolate, all subsequent steps must be completed in one go without interruption.)
5
Mix chocolate and liqueur
Add the orange liqueur to the chocolate and mix thoroughly, the chocolate will become very thick.
6
Add egg yolks
Add the egg yolks to the chocolate one at a time, mixing well after each addition.
7
Add whipped egg whites
Add the whipped egg whites to the chocolate mixture. Use a firm whisk to mix thoroughly; do not try to fold gently as the mixture is too thick.
8
Strain the mixture
To achieve the required smooth texture, strain the mixture to remove any unmelted chocolate or egg clumps.
9
Pour into the mold
Pour part of the chocolate mixture into the prepared mold until it is about half full, tap the mold firmly on the countertop to release air bubbles. Pour in the remaining chocolate, and tap again to release bubbles.
10
Chill
Cover with a lid and chill overnight.
11
Unmold and decorate
Unmold onto a plate. Lightly sift cocoa powder over the top and sides. Use a sharp thin-bladed knife dipped in hot water and dried to cut into slices about 1/4 inch (6 mm) thick. As the dessert is very rich, serve in small portions.
