Chocolate Terrine
Disney's
Club 33
from MouseMouseMouse
1 oz. canola oil
12 oz. bittersweet chocolate (or Hershey Bar)*
8 1/2 oz. unsalted butter, cubed
4 large eggs, separated
4 large egg yolks
1 1/2 cups confectioner's sugar
1/3 cup unsweetened cocoa powder
1/2 cup heavy cream
2 tsp. granulated sugar*
* If you use the Hershey Bar, do not add granulated sugar
Lightly oil a 12 x 4, 3-inch-high, terrine mold. Line with plastic wrap and set
aside.
Find a metal bowl that fits comfortably in a saucepan.
Melt chocolate and butter together in the metal bowl over lightly simmering
water (not boiling), stirring from time to time.
Remove from heat and let cool slightly.
When chocolate is warm enough to touch, stir in 8 egg yolks until well combined
(you'll know they're well combined when the mixture is the same color
throughout).
Sift in the confectioner’s sugar and cocoa powder, and stir with wooden spoon or
rubber spatula.
Whip the heavy cream in a separate bowl until it forms soft peaks, then
refrigerate. Beat the 4 egg whites and granulated sugar
together in another bowl till soft peaks form. (You can also use a stand mixer
for this step.)
Fold in the egg whites and then fold in the cold whipping cream.
Pour your chocolate into the terrine mold and fold over the plastic wrap to
cover the top.
Refrigerate for at least 24 hours (3 days is best).
When ready to serve, flip over terrine mold and the terrine should fall out (you
can tug on the plastic to wiggle it out, if necessary). Remove the plastic and
slice with a thin sharp knife that has been sitting in hot water. Wipe the knife
after each slice. Serve each portion topped with White Godiva Vanilla Sauce.
White Godiva
Vanilla Sauce
1/2 cup sugar
5 large egg yolks
1 1/2 cups whole milk
2 tbsp. vanilla extract
1/2 cup Godiva white chocolate liqueur
In a metal bowl, whisk sugar and egg yolks together.
Combine the milk and vanilla in a saucepan and bring to a boil (be careful not
to let them scorch – check the bottom of the pan frequently with a wooden
spoon).
Slowly pour ¼ cup of hot milk into the egg yolk mixture, whisking constantly.
Whisk the egg yolk mixture into the milk and return to heat.
Whisk in the liqueur and cook on low heat until first signs of boiling (stir
constantly).
Quickly strain the sauce into a bowl and cover with plastic.
Place in refrigerator to cool.
