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Chocolate Terrine with Orange Crème Anglaise

No recipe image available.An elegant chocolate almond paté served with orange crème anglaise and garnished with toasted almonds.

Recipe Ingredients:

Chocolate Terrine:
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

Cooking Directions:

  1. For Chocolate Terrine: Line a lightly oiled 6 cup loaf pan with plastic wrap and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add the Grand Marnier and vanilla, and stir to combine.
  9. 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.