Rating: 4.00
(1)

Chocolate Terrine with Chocolate Covered Strawberries

If you are in search of an easy rich chocolate dessert search no more.. This Chocolate Terrine is the answer for you. A rich, dense, silky dessert that all chocolate lovers will adore. It has a  very smooth, delicate texture and is equally delicious paired with fruit sauces, fresh fruit, cream or served just as is.

The recipe is very easy, similar in steps to the brownie recipe, except flour is excluded altogether and cream is used in the mixture to achieve a perfect creaminess and silkiness.  This Chocolate Terrine is a gluten free dessert, a decadent treat, perfect for sharing with your loved ones on Valentine’s Day. Enjoy!

Chocolate Terrine with Chocolate Covered Strawberries slice

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Chocolate Terrine with Chocolate Covered Strawberries

Chocolate Terrine with Chocolate Covered Strawberries

4 from 1 vote
f you are in search of an easy rich chocolate dessert search no more.. This Chocolate Terrine is the answer for you. A rich, dense, silky dessert that all chocolate lovers will adore. It has a smooth texture, very delicate and can be paired with fruit sauces, fresh fruits, cream or simply serve as is as it is delicious.
Servings 10 servings
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Ingredients
  

Chocolate Terrine

  • 10 oz (300g) semisweet chocolate
  • 1/2 cup (113g) butter , unsalted
  • 2/3 cup (160 ml) whipping cream
  • 4 eggs
  • 1/3 cup (70g) sugar
  • 1/4 tsp (1g) salt

Chocolate covered strawberries

  • 4 oz (120g) semisweet chocolate
  • 1.5 oz (40g) semisweet chocolate , for tempering
  • 2 oz (60g) milk chocolate
  • Fresh strawberries , washed and dried

For serving

  • cocoa powder , for dusting

Instructions
 

  • Preheat oven to 320F (160C). Butter the sides and bottom of aprox. 8 x 4 inches ( 1 liter capacity)  loaf pan and line with parchment paper.
  • Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth.  Remove the pan from heat but keep the bowl over the water. Stir in the sugar and then remove the bowl from the pan.
  • Incorporate cream and mix to combine and add salt. 
  • Then add eggs one at a time into the mixture and whisk until well combined.
  • Pour the mixture into prepared pan and place the pan into a larger pan.
  • Pour hot water until about halfway up the sides of the pan.
  • Bake the terrine for 30 minutes.
  • Carefully remove the pan from the water bath and let cool to room temperature.
  • Cover and refrigerate for at least 3 hours before serving.
  • When serving it is best to let it sit to room temperature for about 20 minutes and cut into slices using a hot knife.
  • Prepare chocolate covered strawberries.
  • Melt 4 oz (120g) semisweet chocolate over bain-marie. Remove from heat and add 1.5 oz (40g) chopped semisweet chocolate for tempering. Stir until melted.
  • Dip strawberries in chocolate and place on a parchment paper lined baking sheet.
  • Optional you can melt milk chocolate and drizzle on top.
  • Let the strawberries set to room temperature.
  • Before serving decorate the terrine with chocolate covered strawberries and enjoy!

Video

Nutrition

Serving: 1gCalories: 324kcalCarbohydrates: 26.6gProtein: 3.9gFat: 24.9gSaturated Fat: 14.8gCholesterol: 108mgSugar: 23.5g
Calories: 324kcal
Course: Dessert
Cuisine: French
Keyword: chocolate covered strawberries, chocolate dessert, chocolate terrine, Valentines Day desserts

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Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Pamela Author says:

    Wow, it looks amazing and delicious. Will definitely try it.

  2. Hope Author says:

    HI,
    will this recipe work with bitter sweet chocolate or dark chocolate
    Instead of semi sweet?

  3. 4 stars
    Hi Ella,
    Anything chocolate works for me (unless I make a mistake and it seizes!).
    This hit the spot and reminded me of a “famous” chocolate I always buy at the airport in Japan when heading overseas. Royce chocolate.
    Used Valrhona Manjari 64%, and added 2 tbsp dark rum, which didn’t change the setting and wish I’d added 4 now!
    Next time I’ll use Kahlua, or Grand Mariner with some orange zest for a different taste profile.
    Served on a slice of plain Genoese sponge with some raspberry coulis.
    Very moreish!

    1. Ella-HomeCookingAdventure Author says:

      So glad you tried this out Harvey 🙂 adding some Grand Marnier sounds like a very good idea:)

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