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Recipe

Chocolate Terrine with Whipped Cream & Almond Brittle

Scott Phillips

Yield: Almond Brittle yields about 1-1/4 lb.

Servings: twelve.

Ingredients

For the Chocolate Terrine:

  • 8 oz. good-quality semisweet chocolate, coarsely chopped
  • 6 oz. (12 Tbs.) unsalted butter, cut into 12 pieces; more for the pan
  • 3/4 cup granulated sugar
  • 1/2 cup brewed coffee (fresh or leftover)
  • 4 large eggs, beaten
  • Almond Brittle
  • 1 cup heavy cream

For the Almond Brittle

  • 2-1/2 cups granulated sugar
  • 3/4 cup water
  • 2 Tbs. unsalted butter
  • 5 oz. (1 cup) whole almonds, toasted, cooled, and coarsely chopped

Nutritional Information

      Calories (kcal) : 510
      Fat Calories (kcal): 280
      Fat (g): 31
      Saturated Fat (g): 17
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 130
      Sodium (mg): 30
      Carbohydrates (g): 56
      Fiber (g): 4
      Protein (g): 5

Preparation

For the Chocolate Terrine:

  • Position an oven rack in the lower middle of the oven and heat the oven to 350°F. Grease an 8×5-inch loaf pan and line it with heavyduty foil, making sure not to puncture it.
  • Fill a medium saucepan halfway with water and bring the water to a simmer. Put the chocolate and butter in a stainless-steel bowl large enough to fit over the pan without dipping into the water. Set the bowl over the simmering water, stirring the chocolate and butter with a whisk until melted and blended. Add the sugar and coffee, slowly stirring to dissolve the sugar. Continue cooking until the mixture is hot to the touch and the sugar is dissolved. Remove the bowl from the heat and whisk in the beaten eggs. Pour the chocolate mixture into the lined loaf pan.
  • Set a large baking dish on the oven rack. Set the loaf pan in the center of the baking dish and surround it with 1 inch of very hot water. Bake until the chocolate has begun to lose its shine, doesn’t shimmy when jostled, and just begins to puff slightly around the edges, 40 to 50-mins. Remove the terrine from the oven and set it on a wire rack to cool to room temperature. Cover with plastic wrap and chill in the refrigerator for at least 4-hours or overnight.
  • Meanwhile, make the almond brittle (below).
  • Lift the terrine out of the loaf pan, using the foil as a sling. Turn it over onto a platter or cutting board and peel off the foil. Using a knife that has been dipped in hot water and wiped dry, cut the terrine into 1/2-inch slices. (For even slices, trim off the ends of the loaf first.)
  • In a chilled medium stainless-steel bowl, beat the heavy cream with a whisk or an electric mixer at medium-high speed until it holds soft peaks when the beaters are lifted. Serve each slice of the terrine with a dollop of the whipped cream and a tablespoon-size sprinkling of the chopped almond brittle.

For the Almond Brittle:

  • Grease a rimmed baking sheet with oil or cover with a nonstick liner (not parchment). Put the sugar in a medium saucepan without catching any crystals on the walls of the pan. Add the water, pouring it around the walls to rinse down any sugar that might be there. Let the mixture sit for 1 minute (don’t stir) so that the water infiltrates the sugar. Over high heat, boil the mixture without stirring until it turns very light amber, about 10 minutes. (Test the color of the caramel by dripping a bit onto a white plate.) Remove from the heat and stir in-the butter with a wooden spoon just until melted and evenly blended. Stir in the nuts and then immediately pour the mixture across the prepared baking sheet. Let cool. Break the brittle into manageable pieces and then chop half of it for the terrine (save the rest for snacking). The brittle can be stored in an airtight container for up to a-week.

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