Bittersweet Chocolate Terrine

Bittersweet Chocolate Terrine

This Bittersweet Chocolate Terrine from Chef Ian Schnoebelen of New Orleans’s Mariza shines with the addition of candied blood oranges.

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Bittersweet Chocolate Terrine with Candied Blood Oranges
Serves 8
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Ingredients
  1. 12 ounces bittersweet chocolate, finely chopped
  2. 1 cup unsalted butter, finely chopped
  3. 1 cup plus 2 teaspoons confectioners’ sugar, divided
  4. ¼ cup cocoa powder
  5. 8 large eggs, separated (see note)
  6. ½ cup heavy whipping cream
  7. Maldon sea salt
  8. Candied Blood Oranges, recipe follows
  9. Extra-virgin olive oil
Instructions
  1. Line a terrine mold or 10-inch loaf pan with plastic wrap.
  2. Set a stainless steel bowl over a saucepan of simmering water; add chocolate and butter, and stir until melted. Set aside to cool completely. In a small bowl, sift together 1 cup sugar and cocoa powder. Stir sugar mixture into chocolate mixture. In another small bowl, lightly beat yolks. Stir yolks into chocolate mixture until just combined.
  3. In a medium bowl, add egg whites and remaining 2 teaspoons sugar. Beat with an electric mixer until stiff peaks form. Fold egg white mixture into chocolate mixture.
  4. In a medium bowl, add heavy whipping cream and beat with an electric mixer until stiff peaks form. Fold into chocolate mixture.
  5. Spoon into prepared terrine mold and freeze overnight. Slice with a hot knife. Garnish with sea salt, Candied Blood Oranges, and olive oil.
Louisiana Cookin https://www.louisianacookin.com/
Candied Blood Oranges
Serves 8
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Ingredients
  1. 1 cup sugar
  2. 1 cup water
  3. 2 blood oranges
Instructions
  1. Preheat oven to 350°.
  2. In a small saucepan, bring sugar and 1 cup water to a boil. Stir until sugar dissolves.
  3. Using an electric slicer or serrated knife, slice Blood oranges into ¼-inch-thick rounds. Place slices on a rimmed baking sheet and cover with simple syrup.
  4. Bake until slices have softened and started to absorb the syrup, about 20 minutes. The edges of the peel will have begun to curl. Cool slightly, then remove oranges from syrup, place on rack, and
  5. let dry at room temperature overnight.
  6. Remaining syrup may be reduced until slightly thickened and used as a garnish, if desired. Refrigerate in a sealed container up to 3 days.
Louisiana Cookin https://www.louisianacookin.com/
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