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1
Line a lightly oiled 6-c. loaf pan with plastic wrap and set aside.
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2
In the top of a double boiler or possibly in a metal bowl set over a pan of simmering water, combine the chocolate and butter and heat till smooth, stirring occasionally.
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3
Remove from the heat and mix in the pistachios.
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4
Let cold.
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5
In a bowl fitted with an electric mixer, beat the heavy cream till stiff peaks form.
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6
Whisk about 1/3 of the cream into the cooled chocolate, then gently mix in the remaining whipped cream.
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7
Pour the chocolate mix into the prepared pan, smoothing the top with a rubber spatula.
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8
Cover with plastic wrap and refrigerateit 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 min 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
Orange Creme Anglaise: 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 throw away the vanilla bean.
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14
In a medium bowl, whisk together the egg yolks and sugar till thick and ribbons form, about 3 min.
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15
Gradually whisk in about 3/4 c. of the warm half-and-half, and whisk till well incorporated.
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16
Add in the egg mix to the saucepan with the remaining half-and-half and cook, stirring, over medium heat, till it forms a thick custard, about 5 min.
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17
Remove from the heat and strain into a clean bowl set in an ice bath to refrigeratequickly.
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18
Add in 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 chill till cold, about 2 hrs, or possibly overnight.
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20
(
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21
Candied Almond Slivers: Heat a small skillet over medium-high heat.
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22
Add in the almonds and lightly toast, stirring.
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23
Add in the sugar, and cook, stirring till the sugar melts and the almonds are proportionately coated.
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24
Transfer to a foil-lined baking sheet, stirring to separate the nuts.
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25
Let cold.
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26
(Makes 1/2 c.)
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27
This recipe yields 10 to 12 servings.
