Food Recipes Hub

Spicy Chocolate Terrine Recipe

For me, winter holidays are impossible without spicy and fragrant pastries that create a special mood. I will definitely repeat this terrine for New Year and Christmas. I hope this recipe will be useful to you!

CourseChildren’s Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes
CuisineUkrainian Cuisine

Servings

Cook Time

150minutes

Servings

Cook Time

150minutes

Ingredients

250gram Honey
180ml Milk
1piece Tangerine
200gram Flour wheat / Flour
50gram Cacao powder
11gram Baking powder
1teaspoon Cinnamon
0,5teaspoon Anise
0,5teaspoon Cardamom
0,25teaspoon Cloves
200gram Dark chocolate
100ml Cream (10%)
120gram Butter
1piece Chicken egg
Sugar powder
Vanilin

Instructions

Add honey to the warm milk and stir until completely dissolved.
Remove the zest from the tangerine with a vegetable peeler and squeeze out the juice, you should get about 20 ml. Mix the flour with cocoa powder (50 g) and sift into the milk-honey mixture, add the tangerine juice. The resulting dough is put in the refrigerator for 1-2 hours, covered with a lid or cling film.
After 1-2 hours, add the finely chopped zest, spices in powder and baking powder (11 g). Then the dough is spread out in a rectangular pie dish, greased with butter and sprinkled with flour. Cover the top with baking paper and bake at a temperature of 165 * C for 45-55 minutes in a preheated oven until the matches dry.
The finished spicy product is cooled and cut across into slices 1-2 cm wide, they can be cut with a knife, giving an ideal rectangular shape. We will need 12-15 slices, depending on the size of your mold.
The form in which the product was baked, cover with cling film, put the pieces of baking in one layer on the bottom.
Cream ganache. Mix the chocolate with cream and put it in a water bath until the chocolate is completely dissolved. At the end, add the vanilla on the tip of the knife and the butter, cut into pieces, mix until smooth. If desired, add 1 yolk and 1 protein whipped into a strong foam to the ganache, gently stirring from top to bottom, this will give airiness.
Place 1/3 of the chocolate ganache on the prepared base. Put the second layer of dough on top and cover it again with half of the remaining ganache. Molding to complete the third layer: baking + ganache. Let the future terrine rest in the refrigerator for 12 hours. I have everything captured in 3 hours.
Before serving, sprinkle the terrine with cocoa powder. I made a stencil out of paper and sprinkled it with powdered sugar. The result is beautiful patterns.

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