How to Make Chocolate Terrine With Raspberry Coulis

Serves: 6-8

Preparation time: overnight

Cooking time: 30 mins

Ingredients needed to make Chocolate Terrine With Raspberry Coulis:

For the terrine:

• 5 oz dark chocolate, broken into chunks
• 6 egg yolks
• 8 fl oz whipping cream
• 3 oz icing sugar, sifted
• 11 ½ oz unsalted butter, melted
• 6 tbsp orange liqueur

For the coulis:

• 9 oz raspberries
• Juice of ½ lemon
• 1 tbsp icing sugar

Cooking instructions for Chocolate Terrine With Raspberry Coulis:

• To make the terrine, spread a cling film across the base of a loaf pan, so that it lines its sides too.
• Place the chocolate chunks to a heatproof bowl and pour in the cream.
• Place the bowl on a larger vessel filled with warm water and heat it over moderate flame.
• Whisk the mixture together while heating it, until it turns smooth and shiny.
• Beat in the melted butter and continue to heat it over slow flame to keep warm.
• Whisk the egg yolks and sugar together in a separate heat-proof bowl and place it over a larger pan filled with water.
• Pour in the orange liqueur and whisk them together rigorously with a  balloon whisk, for about 5-7 minutes or until the sugar dissolves and they blend into a thick, pale yellow mixture; it should leave a ribbon trail on its surface when agitated with a whisk or spoon.
• Fold the chocolate mixture into the above one and beat them until well combined.
• Pour it into the lined loaf tin and tap its sides to release any air, trapped inside the mixture.
• Set the mixture aside for a while to cool and the wrap it up with a cling film.
• Leave it in the refrigerator overnight to set.
• To make the coulis, add all its ingredients into a frying pan and heat the mixture until the berries soften.
• Break them with the spatula and pour the mixture into a food processor.
• Pulse them into a smooth puree and transfer it to a fine mesh sieve to strain the juice and remove the pips; set the strained sauce aside until the terrine is ready to be served.
• Remove the tin from the fridge and peel off the cling film.
• Run a sharp knife around its edges to free the sides from the tin and invert it to a flat plate.
• Cut the terrine into thick slices and transfer them to serving plates.
• Spoon the raspberry coulis over them and serve chilled.

Image credit: Wikimedia Commons