Chocolate terrine with raspberry sauce

This elegant dessert adapted from a cook book is “to die for”… Its perfect when you have guests over since this is a do-ahead dessert as it needs to be refrigerated atleast for 12 hrs before you serve. 



You need –
  • Dark chocolate – 400 grams
  • Butter – 125 grams
  • Egg yolk – 4
  • Icing sugar – 75 grams
  • Ground cinimamon – ½ teaspoon
  • Thick cream – 500 mls
  • Vanilla essence – ½ teaspoon

For the raspberry sauce

  • Raspberries – 1 cup
  • Icing sugar – 3 tablespoon
  • Orange juice – 1 tablespoon

How to –
  • Melt the chocolate either double boiler or microwave. Add the butter and stir until smooth.
  • In Bowl using an electric mixer beat the egg yolks, icing sugar and cinnamon until foamy.
  • Beat in the chocolate mixture and set aside.
  • In another bowl whip the cream. Add the vanilla essence and continue to whip until soft peaks. Fold it into the chocolate mixture.
  • Prepare a 11’ inch cake mold with wax paper. Pour the mixture in, cover and refrigerate for 12-24 hours.

To make the sauce
  • Puree the berries in blender. Pass through a fine sieve into a bowl. Discard the seeds.
  • Stir in sugar and orange juice. Cover and refrigerate.

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