Recipe of the Month – Coffee & Chocolate Terrine

Howler Staff - JUN 05, 2017
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Ingredients

• 1 ½ oz Espresso Coffee
• 300 g Dark Chocolate
• 400 g Bitter Cocoa
• 12 oz Heavy Cream
• 10 Eggs
• 1 kg Sugar
• Fresh fruit and mint for topping

IMethod of Preparation

Place the chocolate, espresso and cocoa into a bain marie (container immersed in a pan of hot water, which may be substituted by double boiler or heatproof bowl) on top of the stove. Heat on medium high until melted. Set aside. Mix eggs and sugar in a bowl with a whisk or spatula until blanched. In another bowl, beat heavy cream until whipped into soft peaks. Add egg mixture to melted chocolate and blend together, then fold in the whipped cream. Pour into prepared ovenproof loaf mould lined with parchment paper. Place this inside a larger shallow baking pan containing small amount of hot water. Bake in preheated oven at 350F degrees for 90 minutes. Remove from oven and let sit in refrigerator for at least four hours. Cut into slices and serve with topping of fresh fruit and mint leaves.