How To Cook Chocolate Terrine With Mousse And Glaze - Recipe

Author: Dean Rouseberg Time for reading: ~2 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Chocolate Terrine With Mousse And Glaze - Recipe. Learn how to cook "Chocolate terrine with mousse and glaze". Delicious recipe..

Necessary products

For swamps:

225 grams of sugar
125 grams of cocoa
5 eggs (separate the yolks from the whites)

For mousse:

200 milliliters of high-fat cream
125 grams of dark chocolate
125 grams of butter
3 eggs (separate the whites from the yolks)
125 grams of sugar
50 grams of cocoa

For the chocolate glaze:

275 grams of dark chocolate
125 milliliters of fresh milk
65 grams of butter
70 milliliters of high fat cream

Method of preparation :

The basis

Beat the egg whites to a fluffy foam and without stopping the whipping, add half of the sugar in portions (you should get a shiny thick mass). Beat the yolks with the remaining sugar until a fluffy cream is obtained. Add cocoa, 1/4 of the egg whites and mix until smooth. Then carefully add the remaining amount of whipped egg whites, stirring the mixture from bottom to top.

Grease a pan about 40 x 30 (20) cm with oil, cover the bottom with baking paper, pour the "dough" and level the surface. Bake the marshmallows in the oven at 170 degrees for about 30 minutes (it should start to "spring up" when you press it with your fingers) and leave to cool. When this happens, transfer the marshmallows to another container, turning it over and removing the paper.

The mousse

Melt the chocolate with the butter in a water bath, stir to obtain a smooth mass, remove from the heat and add the cocoa. Beat the yolks until white together with half the sugar and add to the chocolate mixture. Whip the cream in a separate bowl until thick.

Beat the egg whites until fluffy, gradually add the remaining sugar in portions and beat until "hard" foam. Pour it over the chocolate cream, add the cream.

Cut the marshes into layers, set aside 1 of them. Arrange the rest in the tray so that they cover the bottom and walls of the dish. Pour the chocolate mousse into the form, press it lightly and put the separated layer of dough on it. Wrap the pan with foil and refrigerate for 3 hours.

Glazurata

Mix the milk and cream, let the combination boil. Put the chocolate and butter in a bowl and pour in the hot liquid, mix well to melt the products and get a smooth and uniform consistency. Allow the glaze to harden at room temperature, then spread it on the cooled terrine (turned on a board) evenly on all sides. Refrigerate the dessert until the icing is completely firm.

Enjoy your meal!

How To Cook Chocolate Terrine With Mousse And Glaze - Recipe

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