The original definition of a terrine is an oblong shaped earthenware container with straight sides that was used for cooking and serving food…and over the years, this word has also come to describe the dish itself. The classical French version offered a selection of coarsely chopped meat (pate) that was either served cold or at room temperature. Over the years, creative chefs have incorporated grilled or marinated vegetables for the savory versions that are not only delicious but also beautifully and artistically presented.
Pastry Chefs have also composed their own versions of the sweet variety with multi layers of thinly devised cake and filling that is then served in a luxurious sauce. Today I am making one of my favorites desserts…my thin brownie layered with a rich chocolate ganache that can be flavored with just about anything you like. I particularly enjoy the combination of dark chocolate and orange together, so I added Grand Marnier to the rich ganache and served it with orange segments marinated in orange blossom honey.
The brownie and the ganache are super easy to make…anyone can do this…and with Valentine’s Day just around the corner it is something that can be tweaked to incorporate any flavors you enjoy. If you like coffee, then add a good quality instant coffee to the brownie base or ganache. If you like raspberries add some Chambord liquer…any flavor combination is possible.
I used a rectangular mold but you can use just about anything to mold this, even the rim of a springform pan. You can also cut out small rounds of the brownie and make individual servings if you have several individual rims.
Once the brownie is made, make sure to freeze it because it will be easier to handle. Trim the edges and cut into the desired shapes depending on the mold you are using. Once you have cut everything out, make sure to keep these frozen. Then make your quick ganache, flavor it with whatever you like and mold…really easy! Make sure to chill it for several hours, remove the mold then cut and serve…just delicious!
Double Chocolate Terrine
I recipe thin brownie layers
Double recipe of Quick Ganache
½ cup Grand Marnier added to ganache
Segmented oranges with orange blossom honey
Follow instructions to make the brownie layers. It will be easier to handle the brownie layers when they are frozen, so make sure to chill them well, then trim them to the size you need and re-freeze. Next, make the quick ganache and flavor it with whatever you like. I used ½ cup of Grand Marnier, but you could also use Cointreau if you prefer more of a bitter orange flavor. Add some foil to the bottom of the mold so that the ganache does not run out from the bottom of the mold. Add layers of brownie and layers of the ganache to create your terrine. Freeze for at least 3 hours before slicing. Serve with a complementary sauce. You can use a strawberry sauce or even an anglais sauce or just a simple dollop of cream. Chocolate is one of those flavors that goes with anything, so go a little crazy.
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