Chocolate Terrine

Dessert recipe from Ravello inside Gaylord Opryland Resort, Nashville, Tennessee


12 oz.  70% dark chocolate

8 oz.  unsalted butter

4 large eggs, separated

4 large egg yolks

1 cup sifted confectioners' sugar

1/3 cup unsweetened cocoa powder

1/2 cup heavy cream

2 teaspoons granulated sugar

1 Cup dried sour cherries rehydrated in orange juice

1 Cup toasted and chopped hazelnuts (or any type of nut  you like)

Sea salt to taste

Canola oil


Lightly oil a 6 cup terrine mold or loaf pan.  Line mold with plastic wrap and scatter the nuts over the bottom of the pan.

In a double boiler melt chocolate and butter over barely simmering water, stirring occasionally.  Remove from heat and cool slightly.

Add 8 egg yolks to cooled chocolate mixture, stirring to combine.  Please make sure that chocolate mixture has cooled to room temp before adding egg yolks. Sift together confectioners' sugar and cocoa.  Stir into the chocolate mixture.

In a separate bowl using an electric mixer, beat cream until soft peaks form; refrigerate until use.  Beat egg whites with sugar in clean bowl with electric mixer until soft peaks form. 

Fold egg whites into chocolate mixture, and then fold in whipped cream. 

Pour half of your chocolate mixture into the terrine mold, then add your rehydrated cherries, top with the remaining chocolate and cover with plastic wrap.  Refrigerate overnight and allow to sit at room temperature for 5 minutes before unmolding.

We serve our Terrine with different sauces depending on the season but we always do a sprinkle of sea salt over the top! The salt is a wonderful spike of flavor against the rich chocolate terrine.  


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