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Receta Chocolate Terrine
by Global Cookbook

Chocolate Terrine
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  Raciónes: 12

Ingredientes

  • 800 gm dark chocolate egg, yolks
  • 1 2/3 lt whipping cream gelatin leaf
  • 30 ml Cafe Royale liqueur

Direcciones

  1. Line a terrine mould with plastic wrap.
  2. Take whipping cream out and let come to room temperature.
  3. Heat liqueur to 40 degrees Celsius.
  4. Add in gelatine and let heat, while stirring gently.
  5. Heat chocolate separately in another saucepan. To the melted chocolate add in the egg yolks, liqueur and gelatine. Mix gently.
  6. Whip the cream to stiff peaks and fold into the chocolate. Pour mix into the prepared mould and place in fridge to set overnight. Cut the next day with a warm sharp knife.