Chocolate Terrine with Orange Crème Anglaise
An elegant chocolate almond paté served with orange crème anglaise and garnished with toasted almonds.
1 1/2 pounds bittersweet chocolate, chopped
6 tablespoons butter, cut into pieces
1 1/2 cups coarsely chopped toasted slivered almonds
1 1/2 cups cold heavy cream
Orange Crème Anglaise:
2 cups half-and-half
1 teaspoon freshly grated orange zest
6 large egg yolks
1/2 cup granulated sugar - divided use
2 tablespoons Grand Marnier, or other orange-flavored liqueur
1 teaspoon vanilla extract
Toasted slivered almonds for garnish
- For Chocolate Terrine: Line a lightly oiled 6 cup loaf pan with plastic wrap and set aside.
- In the top of a double boiler or in a metal bowl set over a pan of simmering water, combine the chocolate and butter and melt until smooth, stirring occasionally. Remove from the heat and fold in the chopped almonds. Let cool.
- In a large bowl, beat the heavy cream until stiff peaks form with an electric mixer. Stir about one-third of the cream into the cooled chocolate, then gently fold in the remaining whipped cream. Pour the chocolate mixture into the prepared pan, smoothing the top with a spatula. Cover with plastic wrap and chill it overnight.
- Unwrap the pan, invert onto a serving platter, and shake gently to release. Remove the plastic wrap from the top and let sit at room temperature about 15 minutes to soften.
- To serve, slice terrine into 1/2-inch to 3/4-inch slices. Spoon the Orange Crème Anglaise to the side of each slice. Garnish with the toasted almond slivers.
- For Orange Crème Anglaise: In a medium saucepan, bring the half-and-half, 1/4 cup of sugar and orange zest to a simmer over medium-high heat. Remove from the heat.
- In a medium bowl, whisk together the egg yolks and remaining 1/4 cup sugar until thick, about 3 minutes. Gradually whisk in about 3/4 cup of the hot half-and-half, mixing well. Add the egg mixture to the saucepan with the remaining half-and-half. Cook stirring, over medium heat, until it thickens, about 5 minutes. Remove from heat and place saucepan in a large bowl of ice water to chill mixture quickly.
- Add the Grand Marnier and vanilla, and stir to combine.
- Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate until completely cool, about 2 hours, or overnight. Makes about 2 1/2 cups.
Makes 6 servings.