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Category: Desserts
Prep Time: Cook Time: Total Time:
1 1/2 cups cocoa powder
1 cup unsalted butter, softened
9 (1-ounce) blocks bittersweet chocolate, melted
1 cup sugar
1/2 cup water
2 large eggs
3 egg yolks
1/4 cup amaretto liqueur
2 cups crushed vanilla wafers
1 cup hazelnuts, toasted
1/2 cup dried cherries
Lightly grease a 10-inch loaf pan. Set aside.
Cream together cocoa powder and butter in the bowl of a stand mixer. Add melted chocolate, and mix to combine.
Bring sugar and water to a boil in a small saucepan. Bring mixture to 220 degrees (use a candy thermometer to test). Add syrup mixture to chocolate mixture in a slow steady stream, beating with an electric mixer at low speed. Mix until combined.
Whisk together eggs, yolks, and liqueur in a small bowl. Add egg mixture to hot chocolate mixture, and mix to combine well. Using a spatula, fold in wafers, hazelnuts, and cherries. Evenly spread mixture into prepared loaf pan. (Tap pan on counter to release any air bubbles.) Cover pan tightly with plastic wrap, and refrigerate for 4 hours, or until set.
Place bottom 1/3 of pan into warm water for about 20 seconds to loosen. Invert terrine onto a cutting board. (If the top and sides are too soft, refrigerate to stiffen). Using a serrated knife, carefully slice loaf into 1/2-inch slices. Cut each slice diagonally into quarters.
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CHOCOLATE, CHERRY, AND HAZELNUT TERRINE
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Category: Desserts
Prep Time: Cook Time: Total Time:
1 1/2 cups cocoa powder
1 cup unsalted butter, softened
9 (1-ounce) blocks bittersweet chocolate, melted
1 cup sugar
1/2 cup water
2 large eggs
3 egg yolks
1/4 cup amaretto liqueur
2 cups crushed vanilla wafers
1 cup hazelnuts, toasted
1/2 cup dried cherries
Lightly grease a 10-inch loaf pan. Set aside.
Cream together cocoa powder and butter in the bowl of a stand mixer. Add melted chocolate, and mix to combine.
Bring sugar and water to a boil in a small saucepan. Bring mixture to 220 degrees (use a candy thermometer to test). Add syrup mixture to chocolate mixture in a slow steady stream, beating with an electric mixer at low speed. Mix until combined.
Whisk together eggs, yolks, and liqueur in a small bowl. Add egg mixture to hot chocolate mixture, and mix to combine well. Using a spatula, fold in wafers, hazelnuts, and cherries. Evenly spread mixture into prepared loaf pan. (Tap pan on counter to release any air bubbles.) Cover pan tightly with plastic wrap, and refrigerate for 4 hours, or until set.
Place bottom 1/3 of pan into warm water for about 20 seconds to loosen. Invert terrine onto a cutting board. (If the top and sides are too soft, refrigerate to stiffen). Using a serrated knife, carefully slice loaf into 1/2-inch slices. Cut each slice diagonally into quarters.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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