Chocolate Terrine | How to make Chocolate Terrine

By Vinita Mishra  |  26th Sep 2016  |  
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  • Chocolate Terrine, How to make Chocolate Terrine
Chocolate Terrineby Vinita Mishra
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About Chocolate Terrine Recipe

This is death by chocolate you can say in other words. Have taken the recipe from pinterest. It came out really divine.

Chocolate Terrine is a delicious dish which is enjoyed by the people of every age group. The recipe by Vinita Mishra teaches how to make Chocolate Terrine step by step in detail. This makes it easy to cook Chocolate Terrine in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare Chocolate Terrine at home. This amazing and mouthwatering Chocolate Terrine takes 15 minutes for the preparation and 35 minutes for cooking. The aroma of this Chocolate Terrine is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Chocolate Terrine is a good option for you. The flavour of Chocolate Terrine is palatable and you will enjoy each and every bite of this. Try this Chocolate Terrine and impress your family and friends.

Chocolate Terrine

Ingredients to make Chocolate Terrine

  • 250 gms dark broken chocolate (Have used bournville. Do not use compound, as it will not give you the actual taste of terrine)
  • 1.5 sticks or 150 gms butter
  • 1/2 cup coffee powder
  • 1/4 cup granulated sugar
  • 4 eggs

How to make Chocolate Terrine

  1. Take a saucepan and fill with water till 1/4th. Now place a bowl on the top of the saucepan and your double boiler is ready. The bottom of the bowl should not touch the water.
  2. Now as the water starts to boil, lower the flame at minimum and add butter and chocolate into the bowl and mix at intervals until completely melted.
  3. Now add sugar and coffee powder until mixed and sugar dissolved completely.
  4. Now you have to take the help of a candy thermometer and the temperature of the mixture should not exceed than 60° c. But if you do not have a thermometer, no worries. Just heat until the sugar is melted.
  5. Now preheat oven at 180 degree centigrade for 10 minutes.
  6. Take the chocolate bowl down and add eggs one at a time and mix until incorporated well. Transfer the mixture into a greased loaf pan.
  7. In the remaining water of the saucepan, add 2 more cups of water and let it boil at high.
  8. Pour that boiled water in a tray and place the loaf pan on it.
  9. Bake in water bath for 35 minutes at the same 180 degree centigrade.
  10. To check whether it is done, insert toothpick in the centre of the terrine and if it comes out clean take the pan out of the oven and cool on the wire rack at room temperature.
  11. Chill for 6-7 hours or best if kept overnight to chill. Serve chilled or at the room temperature.

My Tip:

You can double the relishing taste by serving the terrine with icecream, whipped cream or ganache and few sprinkled hazelnuts.

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