Ina Garten Dark Chocolate Terrine with Orange Sauce keeps for a full week, so it’s an easy make ahead dessert for any dinner party. She built it from two recipes at French Laundry and Taillevent in Paris, then paired each slice with Grand Marnier sauce and fleur de sel.
Let the melted chocolate cool for the full 15 minutes before folding in the egg whites. If the mixture is still hot, the whites collapse and the terrine comes out dense instead of silky.
Source: Make It Ahead (2014)
Ina Garten Dark Chocolate Terrine With Orange Sauce
Course: DessertCuisine: American, FrenchDifficulty: Medium10
servings20
minutes15
minutes485
kcalDense and fudgy, this no-bake terrine folds bittersweet chocolate with whipped egg whites and cream, then sets in the fridge until firm enough to slice clean.
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
Directions
- Prepare the pan: Lightly oil an 8 1/2 x 4 1/2 x 2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. Lay two pieces of plastic wrap crosswise in the pan, overlapping in the center. Place the pan in the freezer.
- Melt the chocolate: Place a large heat-proof 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.
- Whisk the base: 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.
- Beat the egg whites: 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.
- Fold in the cream: 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.
- 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.
FAQs
Can I make this terrine ahead of time?
Yes, and that’s the whole point. The terrine keeps in the fridge for up to a week, so you can make it well before a dinner party. Just keep the plastic wrap snug over the top until you’re ready to serve.
What can I substitute for Cognac?
Brandy works the same way since the recipe lists it as an option. You could also use Grand Marnier to match the orange sauce, or skip the alcohol and add an extra teaspoon of vanilla instead.
How do I cut clean slices?
Run your knife under hot water, then dry it completely before each cut. You can also hold the blade over an open flame for a few seconds. A warm blade glides through cold chocolate without dragging.
Can I freeze the terrine?
The texture holds well in the freezer for up to a month if you wrap it tightly in plastic and then foil. Thaw it overnight in the fridge before serving. The consistency will be slightly denser but still smooth.
Do I need to make the orange sauce?
The sauce adds a bright contrast to the rich chocolate, but it’s not required. A simple dusting of cocoa powder or a drizzle of raspberry sauce works too. If you do make the orange sauce, it keeps in the fridge for up to 5 days.
