by kirra » Tue Oct 16, 2007 10:19 pm
Chocolate Peanut-Butter Terrine
Ingredients:
Terrine:
11 ounces bittersweet chocolate, finely chopped (58-62 percent cocoa. Do not use higher percentage chocolate)
2 tbsp unsalted butter
6 tbsp creamy peanut butter
4 large egg yolks
1/4 cup granulated sugar
1 and 3/4 cups heavy whipping cream
Glaze:
4 ounces bittersweet chocolate, finely chopped
5 tbsp unsalted butter
2 tsps light corn syrup
Preparation:
Terrine: Grease an 8 and 1/2 by 4 and 1/2 by 2 and 3/4 inch loaf pan. Line the pan with plastic wrap, allowing a 1 and 1/2 inch overhang on the sides.
In a stainless bowl, combine chocolate, butter and peanut butter. Place the bowl over a pan of simmering water, making sure the bottom doesn't touch the water. Heat, stirring occasionally, until the chocolate and butter melt. Remove from heat and whisk until smooth.
Combine the egg yolks and sugar and whip on high speed until thick about 1 minute. Using a wooden spoon, stir the chocolate mixture into the egg mixture in three additions. The mixture will be thick.
In a separate bowl, whip the cream as it starts to thicken. using a spatula, fold the cream into the mixture in 4 additions. Spread the batter in the prepared pan. Cover and refrigerate until firm about 4 hours. Unmold
Glaze: In a stainless bowl, combine the chocolate, butter and corn syrup. Melt everything in a double boiler, whisk until smooth. The glaze should be pourable but not so thin that it will run off the terrine. If the glaze is thin, let it sit at room temperature for about 30 mins.
Slowly pour the glaze evenly over the top of the terrine, allowing it to stream evenly down the sides. Refrigerate until the glaze is set.
Note: When making the terrine, gradually add both the melted chocolate to the eggs and the cream to the chocolate mixture. If you add them to quickly, the mixture will seize.
[size=150][b]Chocolate Peanut-Butter Terrine[/b][/size]
[b]
Ingredients:[/b]
[b]Terrine[/b]:
11 ounces bittersweet chocolate, finely chopped (58-62 percent cocoa. Do not use higher percentage chocolate)
2 tbsp unsalted butter
6 tbsp creamy peanut butter
4 large egg yolks
1/4 cup granulated sugar
1 and 3/4 cups heavy whipping cream
[b]Glaze[/b]:
4 ounces bittersweet chocolate, finely chopped
5 tbsp unsalted butter
2 tsps light corn syrup
[b]
Preparation:[/b]
[b]Terrine[/b]: Grease an 8 and 1/2 by 4 and 1/2 by 2 and 3/4 inch loaf pan. Line the pan with plastic wrap, allowing a 1 and 1/2 inch overhang on the sides.
In a stainless bowl, combine chocolate, butter and peanut butter. Place the bowl over a pan of simmering water, making sure the bottom doesn't touch the water. Heat, stirring occasionally, until the chocolate and butter melt. Remove from heat and whisk until smooth.
Combine the egg yolks and sugar and whip on high speed until thick about 1 minute. Using a wooden spoon, stir the chocolate mixture into the egg mixture in three additions. The mixture will be thick.
In a separate bowl, whip the cream as it starts to thicken. using a spatula, fold the cream into the mixture in 4 additions. Spread the batter in the prepared pan. Cover and refrigerate until firm about 4 hours. Unmold
[b]
Glaze[/b]: In a stainless bowl, combine the chocolate, butter and corn syrup. Melt everything in a double boiler, whisk until smooth. The glaze should be pourable but not so thin that it will run off the terrine. If the glaze is thin, let it sit at room temperature for about 30 mins.
Slowly pour the glaze evenly over the top of the terrine, allowing it to stream evenly down the sides. Refrigerate until the glaze is set.
[b]
Note:[/b] When making the terrine, gradually add both the melted chocolate to the eggs and the cream to the chocolate mixture. If you add them to quickly, the mixture will seize.