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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Ghirardelli Chocolate Terrine Recipe

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This recipe for Ghirardelli Chocolate Terrine is from The VereeTastee Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 c. whole natural almonds, toasted
1/4 c. firmly packed brown sugar
2 oz. unsalted butter, melted

Chocolate filling:
10 oz. Ghirardelli 100% Cacao Unsweetened chocolate
2 oz unsalted butter
2 c. heavy whipping cream
1 1/2 c. confectioner's sugar
2 tsp. vanilla extract
1/4 tsp. salt
Directions:
Directions:
Crust:
In a food processor, coarsely chop almonds. Put them in a bowl and stir in brown sugar and then melted butter. Mix until nuts are evenly coated. Press mixture evenly into a 8 1/2 x 4 1/2 x 2 1/2 in. loaf pan, greased and lined with plastic wrap. Refrigerate 30 min.
Filling:
Melt chocolate and butter in double boiler or microwave. In a bowl, whisk together cream, sugar,vanilla and salt. Whisk in half of the chocolate until smooth and then whisk in remaining chocolate. Spread in pan over nut mixture. Tap pan on counter to eliminate bubbles. Refrigerate until firm, about 4 hours.
Place terrine upside down on parchment paper. Remove pan and peel off plastic wrap. Place cutting board on top of terrine and invert so crust is down. Cut into one inch slices and serve with whipped cream.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 min.

 

 

 

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