{"id":5978,"date":"2011-03-02T21:20:38","date_gmt":"2011-03-03T03:20:38","guid":{"rendered":"http:\/\/myhalalkitchen.com\/?p=5978"},"modified":"2021-03-06T10:36:06","modified_gmt":"2021-03-06T16:36:06","slug":"chocolate-terrine","status":"publish","type":"post","link":"https:\/\/myhalalkitchen.com\/chocolate-terrine\/","title":{"rendered":"No-Bake Chocolate Terrine"},"content":{"rendered":"

A terrine <\/strong>is something that has been baked or prepared in a loaf pan. Most commonly known for meat<\/a> dishes, terrines (a French term) can also be chocolate<\/a> desserts. I love this recipe for its simplicity and versatility. It’s quick to make and the goodies inserted into the middle can be substituted with just about anything you like or have readily on hand.<\/p>\n

\"horizontal<\/a><\/p>\n

<\/p>\n

\"turbinado<\/a><\/p>\n

;aljf;\"\"Terrine-Making Process over the Double Broiler<\/em><\/p>\n

Cooking over the double broiler is the only cooking this recipe requires. After assembly, the loaf will be refrigerated so that it sets, or hardens a bit before serving.<\/p>\n

\"Bottom<\/a><\/p>\n

Get the water boiling ahead of time in a pot that’s large enough to hold the bottom of your stainless steel bowl securely. The bowl should not wobble over the top or it’ll be too hard to control.<\/p>\n

\"Inside<\/a><\/p>\n

Place the chocolate<\/a> bar directly in the stainless steel bowl, without any water or anything else in the bowl.<\/p>\n

\"add<\/a><\/p>\n

;alj;jaf<\/p>\n

\"add<\/a><\/p>\n

;j;alj;jf<\/div>\n
 <\/div>\n
\"whisk<\/a><\/div>\n
 <\/div>\n
;aljdf<\/div>\n
 <\/div>\n
\"pour<\/a><\/div>\n

l;ja;j;afj\"\"<\/p>\n

\"fill<\/a>;ajk;ajf<\/p>\n

\"flip<\/a><\/p>\n

;laj;ljaf<\/p>\n

\"terrine<\/a><\/p>\n

Finished Terrine with Coconut<\/a>, Almonds<\/a> and Dried Fruit<\/em><\/p>\n

Don’t be intimidated by cooking the chocolate<\/a> over a double broiler. If you don’t have one, just use a pot with water in the bottom and a larger pot that fits over the top and made of aluminum or stainless steel to hold the heat and handle the temperature while still ‘cooking’ the ingredients.<\/p>\n

Vegetarian-based Chocolate<\/a> Cookies<\/em><\/p>\n

Once the chocolate<\/a> is melted with the egg, sugar and coconut oil, half of it will be spread into the bottom of the terrine pan, or loaf pan. Next you can add any type of ingredients you like. Cookies will give it a bit of crunch, as will nuts. Dried fruit and coconut flakes<\/a> add a nice flavor, but aren’t necessary at all.  The other half of the melted chocolate<\/a> is layered on top.<\/p>\n

 <\/p>\n

Spreading Chocolate<\/a> over the Middle Mixture<\/em><\/p>\n

\"chocolate<\/a><\/p>\n

The terrine is then refrigerated until it hardens. I’ve found that the longer it’s refrigerated the more chance it has of cracking when slicing, so I like to refrigerate it for not more than three hours.  Once you’re ready to serve you can turn the pan over and give it some time to come to room temperature before coaxing it out of the pan, or you can warm the bottom of the pan with some hot water to coax it out. Doing so too fast will also cause the terrine to crack and break, so be sure to bring it out gently.<\/p>\n

Chocolate<\/a> Terrine<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n