therealdesign

Chocolate Terrine

Golden raisins                                                          1/2 cup

Dried cherries                                                          1/2 cup

Craisins                                                                    1/2 cup

Semi sweet chocolate                                              6 oz.

Sugar                                                                        1/2 cup

Water                                                                        4 Tbs

Cocoa Powder                                                          1 cup

Unsalted Butter, softened                                         1 1/2 sticks

Dark Rum                                                                 1 Tbs

Eggs, beaten                                                            1 each

Egg Yolks beaten                                                     2 each

Method

1.  In a double boiler melt the chocolate.

2.  Place the sugar and water in a saucepan until it is dissolved and the syrup is clear.

3.  Place the cocoa powder and softened butter in a bowl and stir until smooth.  Stir in

the sugar syrup, and then the melted chocolate.  Add the dark rum and stir.

4.  Add the whole egg and egg yolk into the mixture and mix well.

5.  Fold in the dried fruits and immediately press the mixture into a 5x8 inch mold or loaf pan. (First rub the pan with butter which will keep the mix from sticking to the pan)

6.  Tap the pan’s bottom on a flat surface to remove air bubbles and refrigerate overnight.

7.  To unmold, run a knife around the sides of the terrine.  Dip the mold into hot water then invert onto a serving platter. 

8.  Garnish with fresh fruits, cocoa powder and confectionary sugar