If you’re a and chocolate lover, there’s one dessert that is perfect for you: a coffee and chocolate . This decadent dessert is easy to make but looks impressive and tastes amazing. A terrine is a French term and basically means a dish that is cooked in a terrine dish, which is a small rectangular shaped dish with straight sides. In this recipe, we’ll use a simple terrine mold to set our coffee and chocolate terrine.

Ingredients:

For the coffee layer
– 1 cup freshly brewed coffee
– 1 cup heavy cream
– 1/3 cup granulated sugar
– 1 tablespoon cornstarch
– 4 egg yolks

For the chocolate layer
– 8 ounces bittersweet chocolate, chopped
– 1 cup heavy cream
– 1 tablespoon unsweetened cocoa powder
– 1 tablespoon granulated sugar
– 4 egg yolks

For the espresso syrup
– 1/2 cup granulated sugar
– 1/2 cup water
– 1/4 cup freshly brewed espresso or strong coffee

Instructions:

1. Begin by making the coffee layer. In a heavy-bottomed saucepan, whisk together the coffee, heavy cream, sugar, and cornstarch. Bring the mixture to a boil and then reduce the heat to low.

2. In a bowl, whisk together the egg yolks. Slowly pour the hot coffee mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook for 5 minutes over low heat, stirring constantly. Remove from heat and let cool.

3. Once the coffee mixture has cooled, make the chocolate layer. Melt the chocolate in a double boiler or in the microwave. In a separate saucepan, heat the heavy cream, cocoa powder, and sugar until just simmering.

4. In a bowl, whisk together the egg yolks. Slowly pour the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook for 5 minutes over low heat, stirring constantly. Remove from heat and stir in the melted chocolate until smooth.

5. Line your terrine mold with plastic wrap, leaving some overhang on the sides. Pour the chocolate mixture into the bottom of the mold, spread evenly, and place it in the fridge for 10 minutes to set.

6. Remove the mold from the fridge and pour the coffee mixture over the top of the chocolate layer. Place it back in the fridge for another 10 minutes to set.

7. Repeat the process of layering the chocolate and coffee mixtures until all the mixtures are used up. Cover the terrine with overhanging plastic wrap and refrigerate for at least 4 hours or overnight.

8. To make the espresso syrup, combine the sugar and water in a small saucepan and place it over medium heat. Stir until the sugar has dissolved and then add in the espresso or strong coffee. Stir until the mixture thickens slightly, then remove from heat and let cool.

9. When ready to serve, remove the terrine from the fridge and unmold it onto a serving platter. Drizzle with the espresso syrup and serve.

This coffee and chocolate terrine is perfect for dinner parties or special occasions. It’s rich, decadent, and has the perfect balance of coffee and chocolate flavors. Plus, it looks beautiful on a platter and will impress all your guests. Give this recipe a try and you won’t be disappointed!

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
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