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Chocolate Terrine with Raspberry Sauce

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This Chocolate Terrine with Raspberry Sauce is an elegant, make-ahead dessert featuring silky, rich chocolate balanced with a tangy fruit sauce. Perfect for special occasions, it looks impressive yet is simple to prepare.

Ingredients

Terrine:

1 cup butter

12 ounces semisweet chocolate, chopped

1/2 teaspoon instant coffee

1 cup powdered sugar, sifted

1/3 cup unsweetened cocoa powder, sifted

9 egg yolks, room temperature (reserve 3 egg whites)

1 tablespoon Kahlua (coffee liqueur)

Pinch of salt

3 egg whites, room temperature

1 tablespoon sugar

1/2 cup heavy cream

1 teaspoon vanilla extract

Raspberry Sauce:

1 (12 oz) bag frozen raspberries

1/2 cup sugar

1 tablespoon freshly squeezed lemon juice

2 teaspoons cornstarch mixed with 1 tablespoon water

For garnish (optional):

Sweetened whipped cream

Fresh berries

Mint leaves

Instructions

  1. Spray a loaf pan with non-stick spray and line with plastic wrap, smoothing it well. Place the pan in the freezer.
  2. In a microwave-safe bowl, melt butter, chocolate, and instant coffee together, stirring until smooth.
  3. Whisk in powdered sugar, then cocoa powder, followed by egg yolks, Kahlua, and salt. Let cool for 15 minutes.
  4. In a separate bowl, whip 3 egg whites with 1 tablespoon sugar until firm peaks form. Fold gently into the chocolate mixture.
  5. Whip heavy cream with vanilla until firm peaks form, then fold into the mixture.
  6. Transfer mixture into the prepared pan, smooth the top, fold plastic over, and refrigerate for at least 4 hours.
  7. For the raspberry sauce, heat 2 cups of raspberries with sugar and lemon juice in a saucepan. Once bubbling, stir in cornstarch mixture. Boil briefly until thickened. Strain to remove seeds and refrigerate until serving.
  8. When ready to serve, invert terrine onto a platter and slice with a hot, dry knife.
  9. Drizzle with raspberry sauce and garnish with whipped cream, berries, and mint if desired.

Notes

Make a day ahead for easy entertaining.

Swap Kahlua with Grand Marnier or omit for a non-alcoholic version.

Dark chocolate gives a more intense flavor.

Use blackberry or cherry sauce instead of raspberry for variety.

Terrine keeps 4 days refrigerated or up to 2 weeks frozen.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-terrine-with-raspberry-sauce/