« An Excellent Trifle | Home | Lemon Tart with Raspberry Sorbet »

Chocolate Terrine

Author: Karl Winkler
From Ship of the Month: QE2

Ingredients:

1/2 liter Heavy Cream
3 Whole Eggs
50 g Sugar
300 g Chocolate - melted
2 oz Grand Marnier or Cointreu
Orange Juice and Zest

Recipe Properties:

Whip cream to soft peak.

Over a Baine Marie whisk the eggs, liqueur, orange juice, zest and sugar until light and fluffy (sabayon).

Fold in chocolate (melted) to eggs and sugar.

Pour into desired form lined with cling film.

Set in refrigerator for approx 4 hours

Cut into 1 1/2″ slices and serve with Mocha Sauce

125 Milliter Whipping Cream semi-whip add 1 teasp Nescafe - dissolved in 4 oz Kahlua mix with the cream.