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1
Line a lightly oiled 6-cup loaf pan with plastic wrap and set aside.
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2
In the top of a double boiler or in a metal bowl set over a pan of simmering water, combine the chocolate and butter and melt until smooth, stirring occasionally.
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3
Remove from the heat and fold in the pistachios.
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4
Let cool.
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5
In a bowl fitted with an electric mixer, beat the heavy cream until stiff peaks form.
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6
Whisk about 1/3 of the cream into the cooled chocolate, then gently fold in the remaining whipped cream.
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7
Pour the chocolate mixture into the prepared pan, smoothing the top with a rubber spatula.
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8
Cover with plastic wrap and chill it overnight.
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9
Unwrap the terrine, invert onto a serving platter, and shake gently to release.
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10
Remove the plastic wrap from the top and let sit at room temperature about 15 minutes to soften.
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11
Slice into 1/2-inch to 3/4-inch slices and serve with the Orange Creme Anglaise on the side, and garnish with the candied almond slivers.
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12
In a medium saucepan, bring the half-and-half, vanilla bean and vanilla seeds, and orange zest to a simmer over medium-high heat.
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13
Remove from the heat and discard the vanilla bean.
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14
In a medium bowl, whisk together the egg yolks and sugar until thick and ribbons form, about 3 minutes.
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15
Gradually whisk in about 3/4 cup of the hot half-and-half, and whisk until well incorporated.
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16
Add the egg mixture to the saucepan with the remaining half-and-half and cook, stirring, over medium heat, until it forms a thick custard, about 5 minutes.
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17
Remove from the heat and strain into a clean bowl set in an ice bath to chill quickly.
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18
Add the orange flavored liqueur and stir to combine.
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19
Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate until cool, about 2 hours, or overnight.
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20
Heat a small skillet over medium-high heat.
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21
Add the almonds and lightly toast, stirring.
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22
Add the sugar, and cook, stirring until the sugar melts and the almonds are evenly coated.
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23
Transfer to a foil-lined baking sheet, stirring to separate the nuts.
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24
Let cool.
