Valrhona Chocolate Terrine with Coffee Bean Anglaise
Rich, dark, decadent — the magic of Valrhona chocolate gives the terrine a lingering depth of flavour. You need to make the terrine a day ahead.
(Serves 13)
Ingredients
Valrhona Chocolate Terrine
- 250g unsalted butter, chopped
- 250g caster sugar
- 250g Valrhona Guanaja chocolate, chopped
- 5 eggs
- 1 tablespoonflour
Coffee Bean Anglaise
- 500ml cream
- 5 egg yolks
- 100g sugar
- 30ml espresso
- teaspoon finely ground fresh coffee beans
To serve
- icing sugar for dusting
- whipped cream
- 1 teaspoonfreeze-dried plum powde
Method
Valrhona Chocolate Terrine
Preheat the oven to 180°C. Place the butter in a deep bowl. Pour the sugar over the butter, then place the chocolate on top (this is so the butter and sugar dissolve and line the bowl, preventing the chocolate from sticking). Place the bowl over a saucepan of barely simmering water, ensuring the bowl doesn’t touch the water, until the chocolate has melted, then remove from the heat. Transfer the mixture to an electric mixer with the whisk attachment fitted.
In a separate bowl, whisk the eggs with the flour. With the mixer running, pour the egg mixture into the chocolate and continue to whisk until the mixture becomes smooth and shiny.
Line a terrine or loaf tin with baking paper and pour in the chocolate mixture. Cover with a lid or tinfoil and place in a deep roasting dish. Pour in water to halfway up the sides of the terrine or tin and place in the oven for 1 hour, until it is slightly glossy in the centre. Refrigerate overnight to set.
Coffee Bean Anglaise
In a saucepan, bring the cream to the boil, then set aside. Beat the egg yolks and sugar together until pale. Slowly add the cream to the sugar and yolk mixture while whisking continuously. Return to a moderate heat and cook, stirring continuously, until the custard coats the back of a wooden spoon. Remove from the heat and add the espresso and coffee beans. Cool in the refrigerator until required.
To assemble
Remove the terrine from the tin, dust with icing sugar and cut into wedges. Serve with the coffee bean anglaise, whipped cream and sprinkle with freeze-dried plum powder.
Stephen Morris’s wine recommendation
This dessert fills the mouth with its own wonderful flavours so most wine will struggle to be heard. Why not the best coffee you can make (black) with a decent splash of Baileys in it? Recently I was lucky to try some of the limited Master’s series bourbon from Woodford Reserve. It was full and rich with its sweetness and had great coffee and chocolate flavours – but as two separate flavours rather than as a combo-mocha thing. If you could find a bottle of that it would be great too.
