This is essentially a whipped truffle mixture made into a tart instead of scooped out and rolled in cocoa. It keeps for two weeks refrigerated, allowing you lots of time to nibble on the leftovers. There is no pastry base.
Servings: Serves 6 with leftovers.
Ingredients
8 ounces (250 grams) semi or bittersweet chocolate
1 cup whipping cream
2 tablespoons brandy
Raspberry sauce
½ cup sugar
½ cup water
2 cups frozen raspberries
¼ cup raspberry liqueur
Garnish
2 ounces (60 grams) milk chocolate
Method
Line a standard loaf pan with plastic wrap draping it over the sides.
Chop chocolate and place in a bowl over simmering water. Stir occasionally until melted. Set aside to cool to room temperature.
Whip cream in a large bowl using electric beaters until cream holds it shape but is not really firm. Pour half of melted chocolate into cream and continue to whisk. The mixture will thicken.
Fold in remaining melted chocolate and brandy and spoon into prepared loaf pan. Chill for 2 hours or until firm.
Raspberry sauce
Combine sugar and water in a small pot over medium heat and bring to a boil, stirring until sugar is dissolved.
Boil for 2 minutes, then add raspberries and simmer for 5 minutes longer or until raspberries have fallen apart and liquid is slightly syrupy. Strain out raspberry seeds and stir in liqueur. Refrigerate until ready to serve.
Melt milk chocolate for garnish and use a small piping bag or the tip of a spoon to drizzle decoratively over top of terrine. Use a hot knife to slice terrine. Serve with raspberry sauce.
Lucy Waverman