Hi everyone, this is artybaker 🙂
Yes I know what you’re thinking; what is a terrine?. Well, according to the Oxford English Dictionary it is… Ahem n. 1 a meat, fish or vegetable mixture cooked or otherwise prepared in advance to cool or set in it’s container. 2 an oblong, typically earthenware, container for such a dish.
Oh, well that isn’t what this is at all. I should probably rename it – I only called it that because that’s what it was called in the recipe book I adapted this recipe from. Umm… OK I can’t think of a different name right now but if you have one please comment below. 🙂 I guess this is sort of similar to the 1st definition in that dictionary; it is prepared ahead to be set in it’s container but it’s not meat, fish or vegetable. It’s a rich chocolate dessert made of layers of white, milk and dark chocolate ganache set in the fridge. It’s the most simple homemade dessert EVER, trust me. Yet it’s still super delicious and impressive and I serve it with redcurrant sauce which is also SO SIMPLE! The only downside is that it takes a long time to set in the frigde – that’s the terrine not the sauce. This is the finished result…
The lighting is a bit orangey because by the time I had finished it was dark outside so I had no natural light. Here’s how you make it…
First line a loaf tin with cling film. It’s a good idea to secure it to the tin with tape on each side. I decided to do this after the first layer was in because it weighs the cling film down, which makes it easier to know whether you’re pulling it enough/too much.
Measure out 150ml of double cream and put it in a saucepan over a medium-low heat. As soon as it starts to froth and/or bubble take it off the heat.
Weigh out 125g of white chocolate and break it into small cubes.
Pour the chocolate into the hot cream and stir until it has all melted. Leave it at room temperature to cool slightly for 5 minutes, stirring occasionally.
Pour all of the mixture into the prepared tin and smooth down if necessary; it may become flat naturally.
Set in the fridge for at least 45 minutes. You should be able to touch it gently without it sticking to your finger at the end of the cooling time.
And now to make the second layer. Repeat the process of the first layer but use milk chocolate instead of white.
Set in the fridge as before then start preparing the third layer. Use dark chocolate this time (anywhere from 40% cocoa solids up).
This will need 4 hours to set in the fridge. Don’t be tempted to take it out before 4 hours – it won’t be firm enough.
Towards the end of the setting time make the redcurrant sauce. Wash around 150g of redcurrants and save one or two bunches for decoration. Take the remaining currants off their stalks and put in a saucepan with 2 tablespoons of water (always use a measuring spoon for best results).
Simmer over a medium heat, then reduce it to a low heat after about three minutes. Leave it on the heat for 2 – 3 minutes or until the liquid has reduced and the redcurrants have lost their shape slightly.
Take off the heat and add 5 tablespoons of water, then whizz up with a smoothie maker to make it smooth. You can sieve out the seeds at this point if you wish, but I didn’t bother. Pour into your serving jug and store in the fridge until needed.
Once the terrine has set take it out of the tin by lifting the cling film.
Place the serving plate or board lightly on top of the terrine, up-side down. Now hold them both and flip over, then carefully peel off the cling film and serve with the sauce. Here’s some more pictures…
Three Chocolate Terrine with Redcurrant Sauce Recipe
For the Terrine: 450ml double cream, 125g (4 1/2 oz) white chocolate, 125g (4 1/2 oz) milk chocolate, 125g (4 1/2 oz) dark chocolate.
For the Sauce: Around 150g (5 1/2 oz) redcurrants (you could use a different berry such as raspberries but you may need a different amount of water and time on the heat), 7 tablespoons water
Method: For the Terrine: 1 – Line a loaf tin with cling film, taping down the ends in order to keep it from falling into the mixture that will be inside the tin. 2 – Put 150ml of the cream in a saucepan and simmer over a medium-low heat. As soon as it starts to froth and/or bubble, take off the heat and add the white chocolate, in small pieces. Stir and leave to cool slightly at room temperature for about 5 minutes. 3– Pour into the prepared tin, smooth down (if necessary; it may become flat naturally) and set in the fridge for at least 45 minutes. By the end of the cooling time you should be able to lightly touch the surface and not get any sticking to your finger. 4 – Repeat steps 2-3 but use milk chocolate as apposed to white. At step 3, carefully pour the second layer on top of the first. 5 – Repeat steps 2-3 but use the dark chocolate this time. Instead of setting for 45 minutes, set for 4 hours at least. Don’t be tempted to take it out of the fridge before this time is up, it won’t be firm enough. 6 – When the terrine has set, lift it out of the tin by the cling film and place the serving plate or board up-side down on the top. Hold them both and flip over, then peel off the cling film carefully.
For the Sauce: 1 – Wash the redcurrants and save a few stalks for decoration. Take the rest off their stalks and place in a saucepan with 2 tablespoons of water. 2 – Simmer over a medium heat, then reduce to a low heat after about three minutes. Leave it on the heat for 2 – 3 minutes or until the liquid has reduced and the redcurrants have lost their shape slightly. 3 – Take off the heat, add the remaining 5 tablespoons of water and whizz up with a smoothie maker. Sieve out the seeds if you wish. Pour into your serving jug and store in the fridge until needed.
Serve with the spare redcurrants you reserved earlier!
By the time I’m doing my next baking post it will be Christmas time, so stay tuned for some Christmas-y treats! Can’t wait! Thanks for reading :).