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Dark Chocolate and Raspberry Terrine
Recipe Submitted by the Rivertown Inn

Ingredients:
Dark Chocolate and Raspberry Terrine:
8 Ounces/250 Grams Dark chocolate (60% Cocoa
content or above)
4 Ounces/125 Grams Unsalted Butter
350 ml/3 ½ DL Crème Anglaise (Recipe Follows)
¼ Cup Raspberry Liquor
1 Cup Fresh Raspberries
Raspberry Purée for serving (Optional)

Crème Anglaise:
1 Liter Heavy cream or full fat milk if you prefer
8 Egg yolks
1 Vanilla pod, scraped
6 Ounces/185 grams Sugar
1 tablespoon Vanilla extract

Instructions:
Place a large Saucepan with about 2 inches of hot
water in it onto a medium heat. Chop the
chocolate into pieces and place it into a
heatproof bowl along with the butter and the
liquor. Place the bowl over the hot water (it is
best if the bottom of the bowl does not touch the
water). Whilst you are waiting for your chocolate
to melt line the inside of your form with a layer
of cling film. Stir the chocolate occasionally,
once it has completely melted and is incorporated
with the butter, remove from the heat and allow to
cool for 10 minutes.

Stir in your Crème Anglaise and then gently fold
in the raspberries. Pour the mix into the form
and freeze. Once firm, remove from the
form and slice with a knife dipped in hot water.
Serve with Raspberry purée.

Notes: To prevent the raspberries from breaking up
too much you can simply freeze them slightly
before folding them into the mixture. For a
firmer terrine, freeze and remove from the freezer
10 minutes before slicing.

For added texture you can crush dark chocolate
cookies and sprinkle over the terrine once it is
on the plate, now add vanilla ice cream and you
have a fantastic dessert!

Crème Anglaise:
In a Medium sized saucepan with a heavy bottom,
combine the cream/milk, vanilla extract and the
vanilla pod plus the scraping from the inside. Put
over a medium heat. Whilst the cream is heating,
combine the yolks and the sugar in a mixing bowl.

When the cream/milk starts to simmer, pour it onto
the yolk mixture whilst stirring. When the liquid
is completely incorporated, strain it through a
sieve back into the saucepan and return to the
stove on a low heat. Using a rubber spatula or a
wooden spoon, stir the mixture continuously until
it coats the back of the spatula or spoon.
Immediately remove from the heat a strain through
a sieve into a clean container.

Note: Because of the egg yolks, this sauce can
over cook very easily. If you notice that the
mixture seems to have split, get it off of the
heat, whisk in ½ cup cold cream and pour into a
bowl or container which is sitting in ice. This
should cool the custard down quickly enough.


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