| Level: | Intermediate |
| Total: | 5 hr |
| Prep: | 55 min |
| Inactive: | 4 hr |
| Cook: | 5 min |
| Yield: | 10 servings |
Ingredients
- Vegetable oil, for greasing the pan
- 1/2 pound (2 sticks) unsalted butter
- 12 ounces bittersweet chocolate, such as Lindt, broken in bits
- 1 teaspoon instant coffee powder
- 1 cup sifted confectioners’ sugar
- 1/3 cup unsweetened cocoa powder, such as Pernigotti
- 8 extra-large egg yolks, at room temperature
- 1 tablespoon Cognac or brandy
- Pinch of kosher salt
- 3 extra-large egg whites, at room temperature
- 1 tablespoon granulated sugar
- 1/2 cup cold heavy cream
- 1 teaspoon pure vanilla extract
- Orange Sauce, recipe follows
- Freshly grated orange zest, for serving
- Fleur de sel, for serving
- 4 extra-large egg yolks, at room temperature
- 1/2 cup sugar
- 1 teaspoon cornstarch
- 1 3/4 cups scalded whole milk
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons Cognac or brandy
- 1 tablespoon Grand Marnier liqueur
- 1/4 teaspoon grated orange zest
Instructions
- Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
- Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners’ sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
- Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
- Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
- To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don’t cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 602 |
| Total Fat | 43 g |
| Saturated Fat | 24 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 3 g |
| Sugar | 43 g |
| Protein | 9 g |
| Cholesterol | 326 mg |
| Sodium | 91 mg |
Reviews
Absolutely rich and delicious! This is a very special dessert that makes a great impression. I agree with doubling the orange sauce. It did take me longer to make than the recipe says….maybe if all ingredients were prepped already it would take the time they said. Typical Ina- homerun recipe!
This is delicious! It’s very rich, so serving sizes are small. However, the next time I make this, I’m doubling the sauce–it’s fabulous!! The fleur de sel adds a lot–don’t leave it out.
Out of this world delicious! I used pasteurized eggs because my friend has had a transplant and is immunosuppressed but it worked fine anyway. The only “safe” eggs in my store were large rather than extra large so I added 1 more yolk and 1 more white. The orange sauce was a bit thin and I followed the recipe exactly so maybe the pasteurized yolks did not work perfectly there. In any case, it was beyond delicious and I will make it again!