White Godiva, Dark Chocolate Celebration
Club 33
Chocolate Terrine
Ingredients
1 oz. canola oil
12 oz. bittersweet chocolate (or Hershey Bar)*
8 1/2 oz. unsalted butter, cubed
4 large eggs, separated
4 large egg yolks
1 1/2 c. confectioner's sugar
1/3 c. unsweetened cocoa powder
1/2 c. heavy cream
2 t. granulated sugar*
*If you use the Hershey Bar, do not add granulated sugar
Directions
Lightly oil a 12 x 4, 3-inch-high, terrine mold. Line with plastic wrap and set aside.
Find a metal bowl that fits comfortably in a saucepan.
Melt chocolate and butter together in the metal bowl over lightly simmering water (not boiling), stirring from time to time.
Remove from heat and let cool slightly.
When chocolate is warm enough to touch, stir in 8 egg yolks until well combined (you'll know they're well combined when the mixture is the same color throughout).
Sift in the confectioner's sugar and cocoa powder, and stir with wooden spoon or rubber spatula.
Whip the heavy cream in a separate bowl until it forms soft peaks, then refrigerate. Beat the 4 egg whites and granulated sugar
together in another bowl till soft peaks form. (You can also use a stand mixer for this step.)
Fold in the egg whites and then fold in the cold whipping cream.
Pour your chocolate into the terrine mold and fold over the plastic wrap to cover the top.
Refrigerate for at least 24 hours (3 days is best).
When ready to serve, flip over terrine mold and the terrine should fall out (you can tug on the plastic to wiggle it out, if necessary). Remove the plastic and slice with a thin sharp knife that has been sitting in hot water. Wipe the knife after each slice. Serve each portion topped with White Godiva Vanilla Sauce (below).
White Godiva Vanilla Sauce
Ingredients
1/2 c. sugar
5 large egg yolks
1 1/2 c. whole milk
2 T. vanilla extract
1/2 c. Godiva white chocolate liqueur
Directions
In a metal bowl, whisk sugar and egg yolks together.
Combine the milk and vanilla in a saucepan and bring to a boil (be careful not to let them scorch - check the bottom of the pan frequently with a wooden spoon).
Slowly pour ¼ cup of hot milk into the egg yolk mixture, whisking constantly.
Whisk the egg yolk mixture into the milk and return to heat.
Whisk in the liqueur and cook on low heat until first signs of boiling (stir constantly).
Quickly strain the sauce into a bowl and cover with plastic.
Place in refrigerator to cool.
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