Chocolate Almond Terrine with Raspberry Puree Recipe

Name: Chocolate Almond Terrine with Raspberry Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large egg yolks, slightly beaten; 2 cups heavy cream, divided; 1 pound (16 squares) semisweet baking chocolate, coarsely chopped; 3/4 cup light corn syrup, divided; 8 tablespoons (1 stick) butter; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1 (10-ounce) package frozen red raspberries, thawed; 1 -2 tablespoons raspberry liqueur or almond liqueur; Fresh red raspberries; Mint leaves

Servings: persons

3 large egg yolks, slightly beaten
2 cups heavy cream, divided
1 pound (16 squares) semisweet baking chocolate, coarsely chopped
3/4 cup light corn syrup, divided
8 tablespoons (1 stick) butter
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (10-ounce) package frozen red raspberries, thawed
1 -2 tablespoons raspberry liqueur or almond liqueur
Fresh red raspberries
Mint leaves

1
Line an 8 by 4-inch loaf pan with plastic wrap.
2
In a small bowl, combine the egg yolks and 1/2 cup of the cream.
3
In a large heatproof bowl, combine the chocolate, 1/2 cup of the corn syrup, and the butter.
4
Place the bowl in a large skillet of simmering water.
5
Cook and stir over low heat until the chocolate and butter are melted and smooth.
6
Add the egg yolk mixture, raise the heat to medium, and cook for 3 minutes, stirring constantly.
7
Cool to room temperature.
8
In a medium bowl, beat the remaining 1 1/2 cups cream, the powdered sugar, and the vanilla and almond extracts with an electric mixer until soft peaks form.
9
Fold into the chocolate mixture until no streaks remain.
10
Pour into the prepared loaf pan.
11
Cover and chill overnight.
12
Puree the raspberries in a blender container or food processor workbowl; press through a sieve to remove the seeds.
13
Stir in the remaining 1/4 cup of corn syrup and the liqueur.
14
To serve, invert the terrine and cut into 5/8-inch slices.
15
Pool some of the puree onto each dessert place.
16
Place a slice of the terrine over the puree.
17
Garnish with fresh raspberries and mint leaves.

1556

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large egg yolks, slightly beaten, 2 cups heavy cream, divided, 1 pound (16 squares) semisweet baking chocolate, coarsely chopped, 3/4 cup light corn syrup, divided, and more.

Yes, Chocolate Almond Terrine with Raspberry Puree falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate Almond Terrine with Raspberry Puree

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