Are you looking for that perfect dessert to surprise your honey this Valentine’s day? Do you love chocolate so much you’ll use any excuse to have it? This Salted Chocolate Terrine is for you! By the way, this deliciousness is low-carb too…
I’m sitting here nibbling on a piece as I write this—it’s so rich, intense, smooth and chocolaty. No one will believe this dessert is low-carb. Its kind of like a flourless chocolate tort meets the most decadent chocolate fudge, but then there’s the sea salt flirting with it all. There’s nothing #basic about this chocolate goodness. Nope, this terrine has real personality. It’s hip without trying to be. It’s intense but in a good way. You’ll want to take your time enjoying and getting to know this one. It may just make your eyes close, and your toes curl with the first bite. You’ve been warned. You may not want to compete with dessert on Valentine’s Day, or worse yet, have your date feeling like he or she has to compete with dessert for your attention.
This recipe is a little more time-consuming than most of the recipes on the blog, and, admittedly, it’s messy. It’s entirely worth the extra effort and dirty dishes though, I promise!
I recommend serving this decadent chocolate dessert with ice cream, like this Thai Basil Ice Cream. In fact, it was the Thai Basil Ice Cream I set out to make when I stumbled upon a recipe for Chocolate Terrine with Thai Basil Ice Cream by Coffee & Quinoa. That’s when I knew I had to make both. The ice cream has a lovely hint of Thai basil. It’s not overwhelming, just right, in fact. The Thai Basil Ice Cream complements this chocolate dessert very well, or is it the other way around? Either way, the combo is sure to please. Though I haven’t tried it, I’m betting this recipe would pair well with strawberries or raspberries and some whipped cream, or what about a raspberry coulis or strawberry cream sauce? A light dusting of powdered Swerve is simple and gorgeous. There are so many ways to go here.
Let’s get started!
You’ll need a loaf pan or something similar. It doesn’t have to be heat-safe, but you will want to be able to remove the loaf easily and slice it up to serve. Spritz a little baking spray or water over the pan and then line it with plastic wrap. I do have a warning about lining the pan though. Every little wrinkle will show up in the chilled loaf so you will want to take extra time and care to make it as perfect as possible. Otherwise, you’ll be trying to fix it after the fact, or worse yet, you’ll have to start over and eat the first terrine by yourself. What a pity! You could also make little cupcakes, using a muffin pan and liners. Personally, I like the grown-up terrine. It’s sexier than cupcakes, isn’t it?
Lining the pan and waiting for the terrine to chill overnight are the hardest parts of this recipe.
I hope you enjoy this dessert as much as we did! I’d love to hear about it too!
- 4 oz 100% unsweetened Baker’s Chocolate
- 8 oz good-quality sugar-free dark chocolate chips (Lily’s or similar)
- 2 sticks butter
- 8 egg yolks
- 4 egg whites
- 1 cup Swerve Confectioners
- ⅓ cup Ghirardelli 100% unsweetened cocoa powder
- ½ cup heavy cream
- 2 tsp Swerve Granular
- coarse sea salt for sprinkling
- Prepare a loaf pan or muffin pan by spraying the pan with water or baking spray and lining carefully with plastic wrap or parchment paper. Keep in mind every wrinkle will show in the terrine.
- Whip the cream until soft peaks form. Transfer to refrigerator until ready to use.
- Whip the egg whites to stiff peaks and set aside.
- Place the chocolate and butter in a large microwave-safe dish, heat in 30-second increments, remove and stir during cooking and take care not to scorch the chocolate.
- In the meantime, sift together the cocoa powder and swerve until well mixed and smooth.
- Whisk the egg yolks together in a small bowl. Whisk a small amount of the melted chocolate mixture into the eggs to temper them. Repeat a couple times before adding the eggs to the chocolate mixture. Whisk together until smooth.
- Whisk the powdered Swerve/cocoa into the chocolate using an electric mixer, if possible. Beat eggs again, if needed, to bring them back up to stiff peaks and then gently fold them into the chocolate. Fold the cream in next.
- Spread it into the loaf pan using a plastic spatula to fill in all the nooks and crannies. Smooth and level the top. Cover with plastic and refrigerate overnight.
- Place a plate on top of the pan upside down and carefully flip the loaf and plate over. Remove the loaf pan and carefully remove the plastic. Using a sharp knife, slice into 1-inch individual servings. Lightly sprinkle with coarse sea salt before serving.
Recipe adapted from: http://www.coffeeandquinoa.com/2013/07/chocolate-terrine-with-sea-salt-and-thai-basil-ice-cream/