Chocolate-Raspberry Terrine Recipe
Landing upon a good Chocolate-raspberry Terrine recipe is like winning in a lucky draw contest. Congratulations, you have just become a lucky winner now. I never fail to eat Dessert while dining out and this is the most common dish that I order. You will definitely come back and thank me for sharing this Chocolate-raspberry Terrine recipe.
Ingredients
4 squares (1 ounce each) semisweet chocolate
18 ladyfingers, split or 1 frozen loaf pound cake, thawed
1/2 cup butter or margarine, softened
1 cup sifted powdered sugar
1 tablespoon creme de cacao (optional)
1 egg
1/2 cup whipping cream
3/4 cup chopped Diamond Walnuts
RASPBERRY SAUCE:
2 cups fresh or frozen red raspberries
2/3 cup water
1/3 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon vanilla
Directions
In small heavy saucepan, melt chocolate over low heat, stirring constantly.
Cool.
Line 8x4x2 inch loaf pan with plastic wrap.
Arrange 6 of the ladyfinger halves crosswise, side by side, in bottom of the pan, trimming if necessary to fit.
Line each long side of pan with 6 ladyfinger halves; trim, if necessary.
Or, cut the pound cake horizontally into 6 layers.
Place 1 layer in bottom of loaf pan, trimming if necessary to fit.
Line each long side of pan with 1 layer.
Use remaining 3 layers in place of the remaining ladyfinger layers. Trim even with top of pan.
For filling, in large bowl, beat butter on medium speed of electric mixer 30 seconds.
Gradually add powdered sugar, beating until light and fluffy.
Add chocolate and creme de cacao; beat until combined.
Add egg; beat until smooth.
In medium bowl, beat whipping cream until soft peaks form; fold into chocolate mixture.
Fold in walnuts.
To assemble terrine, spread 1 cup of the chocolate-walnut filling over bottom ladyfinger layer in pan.
Top with 6 more ladyfinger halves, trimming if necessary.
Top with another 1 cup filling and another ladyfinger layer; repeat layers.
Cover; chill terrine about 3 hours or until cold.
Prepare Raspberry Sauce; cover and chill.
To serve, unmold the terrine onto a serving platter.
Remove plastic wrap.
Spoon some of the Raspberry Sauce on top.
Pass remaining sauce.
To prepare Raspberry Sauce:
In small saucepan, crush 1/2 cup of the raspberries.
Add water.
Bring to a boil over high heat; reduce heat to low.
Simmer, uncovered, 2 minutes; sieve.
In small bowl, combine granulated sugar and cornstarch; stir into sieved mixture.
Return to saucepan.
Cook and stir until mixture comes to a boil and thickens.
Cook and stir 2 minutes more.
Remove from heat.
Stir in vanilla.
Stir in remaining raspberries.
Cool.
Line 8x4x2 inch loaf pan with plastic wrap.
Arrange 6 of the ladyfinger halves crosswise, side by side, in bottom of the pan, trimming if necessary to fit.
Line each long side of pan with 6 ladyfinger halves; trim, if necessary.
Or, cut the pound cake horizontally into 6 layers.
Place 1 layer in bottom of loaf pan, trimming if necessary to fit.
Line each long side of pan with 1 layer.
Use remaining 3 layers in place of the remaining ladyfinger layers. Trim even with top of pan.
For filling, in large bowl, beat butter on medium speed of electric mixer 30 seconds.
Gradually add powdered sugar, beating until light and fluffy.
Add chocolate and creme de cacao; beat until combined.
Add egg; beat until smooth.
In medium bowl, beat whipping cream until soft peaks form; fold into chocolate mixture.
Fold in walnuts.
To assemble terrine, spread 1 cup of the chocolate-walnut filling over bottom ladyfinger layer in pan.
Top with 6 more ladyfinger halves, trimming if necessary.
Top with another 1 cup filling and another ladyfinger layer; repeat layers.
Cover; chill terrine about 3 hours or until cold.
Prepare Raspberry Sauce; cover and chill.
To serve, unmold the terrine onto a serving platter.
Remove plastic wrap.
Spoon some of the Raspberry Sauce on top.
Pass remaining sauce.
To prepare Raspberry Sauce:
In small saucepan, crush 1/2 cup of the raspberries.
Add water.
Bring to a boil over high heat; reduce heat to low.
Simmer, uncovered, 2 minutes; sieve.
In small bowl, combine granulated sugar and cornstarch; stir into sieved mixture.
Return to saucepan.
Cook and stir until mixture comes to a boil and thickens.
Cook and stir 2 minutes more.
Remove from heat.
Stir in vanilla.
Stir in remaining raspberries.
