Chocolate Terrine – a thin slice of smooth, dark chocolate, soft yet firm, fudgier yet light, a delicious end to your meal.
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.
Use a hot knife to get clean slices.
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 ;)
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.
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.
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.