Chocolate Terrine - a thin slice of smooth, dark chocolate, soft yet firm, fudgier yet light, a delicious end to your meal.
If you are a chocolate lover, then this Instant Pot Chocolate Terrine is gonna blow your mind.
Chocolate Terrine recipe is an easy terrine recipe that pretty much a newbie can also successfully attempt to make.
If you are a sucker for Instant pot Desserts then just stay tuned this chocolate love is what you need in your life.
In this post you can find details on:
- What is Terrine?
- Why to make it an Instant Pot?
- How to serve this Chocolate Terrine
- What does it taste like?
What is a Terrine?
The word Terrine refers to the cooking vessel in which the dishes are cooked. It has a characteristic rectangular shape with straight sides just like a regular loaf pan.
A layer of ground meat, vegetables, boiled eggs, herbs and/or other seasonings is usually packed in a steel loaf-shaped mold, which is then cooked in a water bath, cooled, turned out and sliced for serving.
These are usually served cold or at room temperature.
I have adapted this concept to make a terrine dessert and the beauty of this easy chocolate terrine dessert recipe is that I have INSTANT POTTED It 😉 If that is even a term 😛
It is only recently that I got my very own Instant Pot but just like any other person using it I am all over in love with it. I literally use it 3 times a day now.. phew.. I do not wish to rave about it because I know most of you reading this already know it right.. 😀
So here are my top reasons to make this Chocolate Terrine in an Instant Pot
- No need to worry about WATER BATH
- I always forget to preheat my oven!!! Have you faced that issue? Well not anymore..
- Do not wish to turn your oven on in summers!! I get it..
- Much easier to work with, an Instant Pot
Since you would add water to the base of your IP you do not have to worry about making an additional setup like the way you would do if you had to bake this dark chocolate terrine in an oven.
A perfect party pleaser recipe, this Chocolate Terrine recipe needs overnight cooling time and hence is a perfect make-ahead dessert that you ought to try the next time.
Chocolate Terrine ingredients
Chocolate:
I have to mention about Chocolate; the soul of this recipe. The better the quality of chocolate the better your dessert would taste.
Personally, I prefer using Couverture Dark Chocolate for this recipe. Feel free to use any of your own favourite ones. But I would recommend using Couverture over Compound Chocolates.
If you are looking for recipes using dark chocolate blindly follow this one and I can assure that you would not be disappointed.
Butter:
We would be using unsalted butter for this recipe.
All the other ingredients are pretty basic like Cream, Eggs, Sugar and Flour.
This was just a basic list of ingredients. However, just by tweaking it a bit you can make so many different flavours like:
- White Chocolate Terrine
- Ice Cream Terrine
- Mousse Terrine
- Chocolate and Chestnut Terrine
- White and Dark Chocolate Terrine
- Simple Vanilla Terrine
While I try all these other variations and share with you all today in this post let us see a Basic Dark Chocolate Terrine Recipe.
How to Serve Chocolate Terrine?
Since the characteristic of this Terrine recipe is to make them in a terrine pan or terrine loaf tin, it is usually served in slices.
Thomas Keller, the well known American Chef prefers to serve this Chocolate Terrine with créme anglaise and some fruits to give it that acidity.
Many restaurants have adopted this form but the other way of serving it up is with some raspberry coulis. I can totally imagine a white chocolate terrine with raspberry coulis. It would have been so perfect for Valentine's actually.
Ohhh I am totally bowled with the idea of it, just by imagining the colours of white and red is making me excited, maybe I would give it a try pretty soon and share with you all 😉
I for one have just tried to keep it simple. Because trust me the slice on its own has so much flavour that I promise you won't miss the anglaise. 😀 Just slice off a piece, serve it with some chopped pistachios and dusted with cocoa powder. So pretty!!
I can see what is coming next, so you might be wanting to know...
So how exactly does it taste?
I would say it is more like a flourless chocolate cake, lighter than fudge but denser than a mousse.
We are adding whole eggs in the recipe and not whipping it up so that is what makes it denser than a mousse as the ingredients used in both the recipe is nearly the same.
It is completely a chocolate dessert. I mean the major flavour is from the chocolate so definitely try to use a bar that is your personal favourite.
A slice of this Chocolate Terrine is so stable that you can totally leave it on your party table for hours together and it would stay so good. You can also try to pack this and include as a gift in your gift box for that someone special.
Here is how to make Terrine in Instant Pot
Instant Pot Chocolate Terrine
Ingredients
- 200 gms Couverture Chocolate
- 100 ml Hot Cream
- 3 nos Eggs
- 1/4 cup Sugar
- 1/3 cup (85 gms) Butter melted
- 1 tsp Plain Flour
Chopped pistachios and cocoa powder for garnishing
Instructions
- Start by preparing your loaf fan. Apply a layer of butter and place the parchment paper to cover the entire pan. This makes it easier to unmold once the chocolate terrine is set. Set aside until needed
- Chop the chocolates finely to small bits and pieces. Take it in a bowl and add in the hot cream all over it. Allow to stand it for a minute and then stir to dissolve. Basically, you are making a chocolate ganache.
- Quick Tip: If you are finding it hard to dissolve the chocolate in the hot cream then simply place it over a saucepan with boiling water (double boiler method) and then stir to dissolve the chocolate. The ganache should be completely smooth and silky without any lumps.
- Crack open the 3 eggs in a separate bowl. Add in the sugar and whisk to combine. Just whisk until it is combined, no need to beat until light and fluffy.
- Add the eggs and sugar mixture to the chocolate ganache little at a time. Whisk to combine. (Make sure the ganache is not hot or else you will end up making scrambled eggs 😉 )
- Finally, add in the melted butter and flour and whisk to form a homogenous mixture.
- Transfer this mixture to the prepared loaf pan. Cover with an aluminium foil.
- Add 2 cups of water to the base of the instant pot. Place the trivet. Then place the loaf pan covered with aluminium foil on top. Set the valve to sealing position. And then pressure cook or use manual button and set the time to 25 minutes. Allow depressurizing naturally.
- Take it out of the Instant Pot. Remove the foil and check whether it is set completely. Tap the water formation on top with a clean paper towel. Allow it to cool to room temperature.
- Cover with a cling wrap and let it sit in the fridge overnight.
- Take it off 10-20 mins prior to serving. Let it come to normal temperature a bit so that it becomes easier to unmould and slice.
- To unmold simply remove the cling wrap. Place your serving plate on top and then invert it. Carefully remove the loaf tin to reveal the block of your completely set chocolate terrine.
- Dust some cocoa powder on top and add in some chopped pistachios as garnish. Slice and serve.
Video
Notes
Pro Tio:
Use a hot knife to get clean slices.Notes:
Make sure to use your favourite bar of couverture chocolate for an ultimate taste experience. Chocolate Ganache should be silky smooth and without any lumps. The ganache should not be hot while adding the eggs or else you will end having scrambled eggs 😉My Loaf Tin Measurement:
The chocolate terrine loaf tin that I have used in this recipe measures 14.5x8.5 cms. A similar one is easily available on Amazon which measures 6.5 x 3.8 x 2.5 inches. You can use that too. Please note that if you are using any other pan - like round, square or even loaf pan with different measurements the timing might vary a bit. The average timing is 25 mins. When you remove the pan after the time interval and depressurizing, the terrine should have a slight jiggle in the centre.If it is way too liquidy put it back for another 3-4 mins and it should be done. After which follow the cooling and chilling sets as mentioned in the recipe.How to make Chocolate Terrine in an Oven?
Place the loaf tin with the batter in a baking tray and fill the tray halfway with boiling hot water. Bake it in a preheated oven of 160°C for 30 mins.How to make it in a stove top?
Take a wide bottom and mouth pan. Fill it with water. Place a trivet and then place your loaf tin on top. Cover it with a lid. Cook on low to med flame for around an hour.Conclusion:
In all CHOCOLATE TERRINE is one of the easiest Instant Pot desserts (that is not another instant pot cheesecake 😉 ) made using simple ingredients like eggs, chocolate and cream.
Easy to put together
Super stable
Make ahead dessert
Looks fancy
Tastes even better
I hope you would give this simple Chocolate Terrine recipe a try. And if you did then let me know by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.
Now that we are talking about desserts check out my simple Chocolate Pudding recipe and also 5 mins Chocolates Bar recipe that I think you might love.
Pin this to your Instant Pot Desserts board or simply to your Instant Pot board.
I will see you soon with yet another one.
Until then
Hugs
Sushma
Scot says
This looks amazing! Is there a recipe for cooking it in my oven? I live in Colorado and we're wayyyy over high altitude, 9600 feet to be precise. Baking in my IP doesn't always come out right.
sushma iyer says
Hi Scot.. sorry never tried the oven method
Claudine E says
Thank you for the recipe. What brand and where did you buy the chocolate that you used for the terrine?
sushma iyer says
Hi Claudine.. I live in New Zealand and I use Whittakers or Lindt's for this recipe. Any chocolate with more than 50% cocoa would be good for this recipe. That being said please feel free to use any chocolate of your choice. The better the flavour of the chocolate the better the terrine would taste.
Veronica says
A couple of hacks I used for it; let the eggs come to room temp so they don't scramble in the hot ganache mix. Also, I heavily buttered the pan with butter that sat out for 10 minutes, put the parchment paper liner in, patted it, pulled it out and flipped it so the buttery side was up. I also used Gluten Free flour; get one that had the binding agent in it like Cup 4 Cup or Bob's Red Mill or King Arthur's.
I bought a large bag of Ghirardelli's 60% Cacao baking chips from Target and melted those in a double boiler. I removed the entire double boiler from the heat, whisked in room temp heavy whipping cream to that until glossy then let it cool for 10 minutes. I added the egg/sugar mix slowly whisking constantly then the butter. Smooth with a satiny gloss. Did the rest and it's beautiful!
Considering grating Ghirardelli's white chocolate peppermint bark on top with broken pieces of candy cane to decorate the top for Christmas. Today's toppings will be walnuts with a dusting of cinnamon mixed with cayenne and a pinch of chili pepper and Ghirardelli Dutch cocoa. While living in Mexico that cinnamon and the two peppers really make the chocolate flavor pop and actually taste sweeter. This one is a pre thanksgiving test run and to take to a friend's house. I'm also considering a future one with green tea powder but not sure what else. Will let you know as I make these.
Jessy says
Hi, this dessert looks so good. Should I use semi sweet or bitter sweet chocolate? Planning to use ghiradelli brand.
sushma iyer says
Hi Jessy.. I have used dark chocolate here. You can use any of your favourite 🙂
P says
Just wondering if it’s ok to use regular dark chocolate?
sushma iyer says
Hello P
Yes definitely.. you can use any chocolate of choice
Yuri says
Hi,
Can I freeze the leftover terrine to have it later?
Thank you!
Yuri
sushma iyer says
Hi Yuri..
Since the recipe makes a small batch I have never tried freezing so won't be able to share the details. Sorry about that.
Regards
Sushma
Sm says
Pardon my ignorance.... what is hot cream?
sushma iyer says
Hi Sm..
Sorry for not being clear.. A cream that is heated enough to melt chocolate but not boiling. I would try to add it in the notes.
Regards
Sushma
Nimmi says
Looks so delicious I am chocolate fan sure I am going to try. You are so talented ❤️❤️❤️
sushma iyer says
Awesome Nimmi.. that sounds like a plan.. would be waiting to hear back from you once you get a chance to try it..
Regards
Sushma
Mitra says
Thank you for this decadent looking recipe.Looking forward to trying this.
Can I use semi sweet chocolate chips instead of couverture chocolate?
sushma iyer says
Hi Mitra.. Yes definitely. Please feel free to use any chocolate that you like.. The better the quality of chocolate the better the terrine would taste 🙂
Regards
Sushma
Mitra says
Turned out awesome. Thank you!
sushma iyer says
Hi Mitra..
That is awesome.. So good to learn this.. Thank you for sharing your feedback with us.. Appreciate it 🙂
Regards
Sushma
Vidhya says
It looks totally awesome.. Beautiful presentation What is egg substitute?
sushma iyer says
Thank you Vidhya.. but unfortunately there is no substitute for eggs in this recipe
Regards
Sushma
Helen Conroy says
Your thoughts on making this a day in advance? I'm seriously considering this luscious dessert for a big event, for which I'm striving to complete as many tasks as possible ahead of time. Many thanks.
sushma iyer says
Hi Helen
Apologies for replying so late.. Yes sure you can make it a day prior 😀 Hope you have an amazing time..
Regards
Sushma
Perrin Damon says
The recipe seems to have an error. It calls for 2/3 c butter (85 grams). 2/3 c butter, according to Alexa, is 151 grams. Mine terrine is in my IP now; I used 1/3 c butter. I hope it comes out okay!
sushma iyer says
Hi Perrin..
Thank you for pointing out the error.. You need 80-85 gms of butter for this recipe.. I will change the instructions to 1/3 cup.. sorry about the confusion..
Hope your terrine went well.. please do share how it turned out to be 🙂
Regards
Sushma
Freda @ Aromatic essence says
This looks so decadent and to die for! Love the pictures, absolutely gorgeous shots!
sushma iyer says
Yay!!! Mission accomplished then.. Thank you for those kind words Freda <3
Priya says
What should the setting for the pressure High, normal or low?? Looks very tempting and very easy recipe. I don’t know what hot cream means and where can I get it. I want to try this recipe over weekend.
sushma iyer says
Hi Priya...
So glad to know that you liked the recipe and planning to try it.. so sorry for replying late here..
1. The pressure setting is high which is the default setting when I press Manual mode.. You can check my video for the same clear picture @4.30 timing frame.
2. Hot Cream is nothing simply heat up the heavy cream or whipping cream until it just begins to boil so that it is hot enough to melt the chocolates to make chocolate ganache.. Do not let the cream boil just until it is hot.. you can refer my video on fresh fruit cake with whipped cream for a clear idea..
Do share your feedback with us if you happen to try..
Regards
Sushma
Lotti says
Try cream that you make hot on the stove!!!
Tobe Wolfe says
Is there a substitute for the flour? Could corn starch be used instead?
sushma iyer says
Hi Tobe..
Sorry never tried with corn starch so not sure about the substitution thing.. sorry about that
Ss says
Ilooks delish ...am sure would taste too .... is there any alternative to eggs ?
sushma iyer says
Hi Ss
Thanks a bunch so good to know that you liked it..
Unfortunately, there is no substitute for eggs in this recipe at this stage. If I ever try an eggless version I will surely update here. <3
Regards
Sushma
Shash says
There's always a substitution for egg, it just may not achieve the same results. I would recommend aquafaba or carbonated water in this situation, however I've listed several options below. Sushma, please let us know if you try one of these options and prefer it over others!
Unsweetened applesauce (1/4 cup replaces 1 egg)
Mashed banana (1/4 cup replaces 1 egg)
Ground flax/chia seeds (1 tbsp seeds whisked with 3 tbsp water replaces 1 egg)
Vinegar&baking soda (1 tsp baking soda mixed with 1 tbsp vinegar replaces 1 egg)
Plain yogurt/buttermilk (1/4 cup replaces 1 egg)
Carbonated water, great for leavening (1/4cup replaces 1 egg)
Aquafaba, the liquid leftover from cooking beans or legumes (3 tbsp replaces 1 egg)
sushma iyer says
Hi Shash..
That is so generous of you to share your knowledge with us.. I am sure this would be helpful to many many of our readers.. thank you <3