Chocolate, Cherry, and Hazelnut Terrine

Chocolate, Cherry, and Hazelnut Terrine
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  1. 1/2 cups cocoa powder
  2. 1 cup unsalted butter, softened
  3. 9 (1-ounce) blocks bittersweet chocolate, melted
  4. 1 cup sugar
  5. 1/2 cup water
  6. 2 large eggs
  7. 3 egg yolks
  8. 1/4 cup amaretto liqueur
  9. 2 cups crushed vanilla wafers
  10. 1 cup hazelnuts, toasted
  11. 1/2 cup dried cherries
  1. Lightly grease a 10-inch loaf pan. Set aside.
  2. Cream together cocoa powder and butter in the bowl of a stand mixer. Add melted chocolate, and mix to combine.
  3. Bring sugar and water to a boil in a small saucepan. Bring mixture to 220° (use a candy thermometer to test). Add syrup mixture to chocolate mixture in a slow steady stream, beating with an electric mixer at low speed. Mix until combined.
  4. Whisk together eggs, yolks, and liqueur in a small bowl. Add egg mixture to hot chocolate mixture, and mix to combine well. Using a spatula, fold in wafers, hazelnuts, and cherries.
  5. Evenly spread mixture into prepared loaf pan. (Tap pan on counter to release any air bubbles.) Cover pan tightly with plastic wrap, and refrigerate for 4 hours, or until set.
  6. Place bottom 1/3 of pan into warm water for about 20 seconds to loosen. Invert terrine onto a cutting board. (If the top and sides are too soft, refrigerate to stiffen).
  7. Using a serrated knife, carefully slice loaf into 1/2-inch slices. Cut each slice diagonally into quarters.
From “A Sideboard of Sweet Temptations” in the January/February 2007 issue of Victoria magazine.

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