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 Curd Terrine "Three Chocolates" Recipe
I have been looking at this recipe for a long time and how I managed to withstand the post-New Year break. And finally, I can please you and myself with a delicate, silky curd dessert, in which three types of chocolate intertwine and complement each other with their unique taste.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Germany Cuisine
Cook Time 180 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Germany Cuisine
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Prepare the food!
    Prepare the food!
  2. Cookies are placed in a bag and crushed with a rolling pin. You can grind it in any other way.
    Cookies are placed in a bag and crushed with a rolling pin. You can grind it in any other way.
  3. Melt 80 grams of butter and add crushed cookies to it. Mix well so that all the cookie crumbs make friends with the butter.
    Melt 80 grams of butter and add crushed cookies to it. Mix well so that all the cookie crumbs make friends with the butter.
  4. Cut a piece of baking paper and draw a rectangle 26 * 11 cm, i.e. the size of your mold, where we will collect our terrine. The recommended shape for this recipe is only 26*11 cm. Turn the paper over, lay out the mass for the cookies in the form of a rectangle. Tamp it well and send it to the refrigerator or other cold room for cooling.
    Cut a piece of baking paper and draw a rectangle 26 * 11 cm, i.e. the size of your mold, where we will collect our terrine. The recommended shape for this recipe is only 26*11 cm. Turn the paper over, lay out the mass for the cookies in the form of a rectangle. Tamp it well and send it to the refrigerator or other cold room for cooling.
  5. Soak 6 plates of gelatin in cold water for 10 minutes. Anticipating the question about ordinary crumbly gelatin, I will answer - take ordinary gelatin based on how much it is needed for 500 ml of liquid. And since gelatin differs in its grinding, look carefully at the packaging, follow the instructions when soaking. I would venture to remind you that ordinary gelatin is soaked in about 4 tablespoons of cold boiled (!) water
    Soak 6 plates of gelatin in cold water for 10 minutes. Anticipating the question about ordinary crumbly gelatin, I will answer - take ordinary gelatin based on how much it is needed for 500 ml of liquid. And since gelatin differs in its grinding, look carefully at the packaging, follow the instructions when soaking. I would venture to remind you that ordinary gelatin is soaked in about 4 tablespoons of cold boiled (!) water
  6. A rectangular shape of 26 * 11 cm (not necessarily silicone, like mine), rinse with cold water and cover with cling film.
    A rectangular shape of 26 * 11 cm (not necessarily silicone, like mine), rinse with cold water and cover with cling film.
  7. Beat the curd mass with 100 g of sugar and a bag of vanilla sugar. The curd mass is ideal for this dessert - cottage cheese with a silky structure may not work, although you can try to grind the cottage cheese through a sieve a couple of times and add sour cream to the paste. I made it from cottage cheese, as indicated in the original recipe, and was very pleased.
    Beat the curd mass with 100 g of sugar and a bag of vanilla sugar. The curd mass is ideal for this dessert - cottage cheese with a silky structure may not work, although you can try to grind the cottage cheese through a sieve a couple of times and add sour cream to the paste. I made it from cottage cheese, as indicated in the original recipe, and was very pleased.
  8. Squeeze the leaf gelatin from the water and dissolve in a water bath. Do not boil!
    Squeeze the leaf gelatin from the water and dissolve in a water bath. Do not boil!
  9. Add 3 tablespoons of cottage cheese to the warm gelatin and mix well. Then mix this mixture with the rest of the cheese - this way we are protected from pieces of melted gelatin.
    Add 3 tablespoons of cottage cheese to the warm gelatin and mix well. Then mix this mixture with the rest of the cheese - this way we are protected from pieces of melted gelatin.
  10. Whisk 300 ml of cream. Visually divide into 3 parts.
    Whisk 300 ml of cream. Visually divide into 3 parts.
  11. Divide the curd mass into 3 parts. I got it for 200 g.
    Divide the curd mass into 3 parts. I got it for 200 g.
  12. Separately melt 100 g of different varieties of chocolate. If the chocolate for some reason does not want to melt, add a couple of tablespoons of cream to the chocolate. When heated, the chocolate becomes very docile. Add the melted chocolate (dark, milk and white) to every third part of the cottage cheese, stirring gently until all the ingredients are completely mixed. Then add one third of the whipped cream to each curd-chocolate mass, mix thoroughly.
    Separately melt 100 g of different varieties of chocolate. If the chocolate for some reason does not want to melt, add a couple of tablespoons of cream to the chocolate. When heated, the chocolate becomes very docile. Add the melted chocolate (dark, milk and white) to every third part of the cottage cheese, stirring gently until all the ingredients are completely mixed. Then add one third of the whipped cream to each curd-chocolate mass, mix thoroughly.
  13. Carefully distribute the first chocolate layer into the mold - dark chocolate. Align it.
    Carefully distribute the first chocolate layer into the mold - dark chocolate. Align it.
  14. Then carefully spread the second layer of milk chocolate. Align it. Before each application of a new layer, I put the mold in the refrigerator for 10 minutes, although this step may have been unnecessary - the mass itself turns out to be jelly-like, not liquid.
    Then carefully spread the second layer of milk chocolate. Align it. Before each application of a new layer, I put the mold in the refrigerator for 10 minutes, although this step may have been unnecessary - the mass itself turns out to be jelly-like, not liquid.
  15. Finish with a layer of white chocolate. We take out our rectangular cookie blank and cover it with the last white layer. With a rectangle, you may not quite guess, but it's not scary - align it with a knife, cutting it to the desired size. Naturally, we are not equal to dessert, but to a suitable plane. Now put the terrine in the refrigerator for 8 hours, preferably overnight.
    Finish with a layer of white chocolate. We take out our rectangular cookie blank and cover it with the last white layer. With a rectangle, you may not quite guess, but it's not scary - align it with a knife, cutting it to the desired size. Naturally, we are not equal to dessert, but to a suitable plane. Now put the terrine in the refrigerator for 8 hours, preferably overnight.
  16. Melt the remaining 50 g of dark and 50 g of white chocolate separately. We release our dessert from the film by turning the terrine on a tray (dish, etc. dishes). Make a cornetik out of baking paper, pour dark chocolate and apply patterns in the form of cobwebs around the terrine. We do the same with white chocolate. I'm giving you a basic decorating recipe, but you can decorate by including all your wild imagination plus improvised materials.
    Melt the remaining 50 g of dark and 50 g of white chocolate separately. We release our dessert from the film by turning the terrine on a tray (dish, etc. dishes). Make a cornetik out of baking paper, pour dark chocolate and apply patterns in the form of cobwebs around the terrine. We do the same with white chocolate. I'm giving you a basic decorating recipe, but you can decorate by including all your wild imagination plus improvised materials.
  17. Cut the dessert with a sharp long knife, wiping the blade with a napkin so as not to smudge the beautiful pattern.
    Cut the dessert with a sharp long knife, wiping the blade with a napkin so as not to smudge the beautiful pattern.
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