I had some things going on this week and life has been busier than usual. I have not checked several of my blogs much, and haven’t been keeping up with the various competitions and challenges like I usually do. I was going through Daring Bakers to double check the post dates on this month’s challenge, and I saw a round up I had to be involved in.  WTSIM (Waiter, There’s Something In My…) is back! Yep, the Passionate Cook has returned with a vengance and the theme is terrine. I got in just under the wire, as the last day to post is the 22. Whew.

Now, if you are looking at the web address, worried that you are losing your mind and you are at Baking Delights by mistake, well you would be wrong. Yep…it is a cooking round-up, yes I could post it on Baking Delights…but this also fits perfectly here. Why? Because one of the ingredients is tea.

Terrine is a French dish, most often made with meat, sometimes with vegetables, less often with a sweet. They are always incredibly rich and meltingly smooth. The one I have chosen to develop is……:::::drumroll::::

Earl Grey & Bittersweet Chocolate Terrine

Smooth, rich, luscious. Think of it as  mousse on steroids. I used a strong infusion of the Mrs. Earl Grey tea that I had gotten at Teavana a few weeks ago. I thought that the combination of flavors would be a good one, and I purposely used as little sugar as possible to intensify the chocolate flavor to an adult level. It works, it works the same way as a Godiva truffle and a cup of espresso work. This is not Jello Instant pudding, folks, nor is it Hersheys.

It is not hard to make. You do have to make it ahead so it can chill for 8 hours minimum.  The txture is amazing..Yu will think it is going ot be cakelike but as you putit in your mouth it melts and disappears, leaving an intense chocolate memory.

Earl Grey & Bittersweet Chocolate Terrine

Serves 8

2/3 c whipping cream divided

8 oz chopped bittersweet chocolate

2 Tbs unsalted butter, chopped

3 Tbs strong infusion of Mrs.Earl Grey, or any other Earl Grey Tea.

2 eggs

2 egg yolks

1/4 c sugar

Ganache Glaze

1/2 c dark chocolate, chopped

1/3 c heavy cream

Bring heavy cream just to a boil, remove from heat and add chocolate, stir until smooth. Pour and smooth over the cold terrine while still warm.

Method

Preheat oven to 325F.

Cover eggs with hot water, not boiling, and let them come to a slightly more than room temperature.

Bring 1/3 c heavy cream just to the boil and remove from heat. Add the chopped chocolate and stir until chocolate is fully melted and mixed with the cream. Add the butter. Continue to stir while adding the tea.

Whip the eggs and egg yolks for 5-6 minutes, or until nearly tripled in volume. Slowly add sugar and continue to whip. Be sure all the sugar crystals are gone.

Whip the last 1/3 of whipped cream. Fold the eggs into the chocolate, then fold the whipped cream in. Be careful not to deflate but mix thoroughly.

Set a loaf pan in a pan of warm water. Line the loaf pan with aluminum foil. Spoon the chocolate mixture in it and smooth top. Seal aluminum foil over the top, cutting a few vents in it to let steam escape. Bake at 325 for 40 minutes, checking it halfway through.

After 40 minutes it should look somewhat dull on top. Do not overcook! Remove to a rack and allow to cool at room temp for an hour, then put in the fridge for at least 8 hours. Unmold, Smooth the ganache glaze over it, slice, and serve with a dollop of whipped cream…if you dare.

Post from: Kettle and Cup