Peanut Butter-Chocolate Terrine

print recipe print recipe | FavoriteLoadingAdd to my recipe box

chocolate_pb_terrine2
There is a very elegant and very rich dessert. Save it for those really special Shabbosim. It is adapted from CLASSIC STARS DESSERTS Family Recipes by Emily Luchetti.

Terrine:
11 ounces bittersweet chocolate, chopped
2 tablespoons margarine
6 tablespoons creamy peanut butter
4 egg yolks
¼ cup sugar
1-¾ cups pareve whip

Glaze:
4 ounces bittersweet chocolate, chopped
5 tablespoons margarine
2 teaspoons corn syrup

1 handful honey-roasted peanuts

For the terrine, spray an 8-½ x 4-½ x 2-¾- inch loaf pan with nonstick spray. Line the pan with plastic wrap, allowing a 1-½ inch overhang. Microwave chocolate, margarine and peanut butter. Stir until smooth. Beat together egg yolks and sugar. Stir in the slightly cooled chocolate mixture. Beat the pareve whip until stiff peaks form. Fold it into the chocolate-peanut butter mixture and spread in prepared pan. Cover with the plastic wrap and refrigerate or freeze until firm, at least 4 hours.
To prepare the glaze, combine chocolate, margarine and corn syrup and melt in the microwave. Stir until smooth. Fold back the plastic wrap covering the terrine and pull it down to unmold onto serving plate. Slowly pour glaze evenly over the top of the terrine, allowing it to stream down the sides. Spread to cover completely and return to refrigerator until set, at least ½ hour.
Garnish with honey-roasted peanuts. Serve very small slices.

6 thoughts on “Peanut Butter-Chocolate Terrine

    • This recipe cannot be made without the egg yolks. It gives the dessert its creaminess and a custard like texture. If you are concerned about using raw eggs then coddle the eggs first. Coddled eggs are made by very briefly immersing an egg in the shell in boiling water (to cook in water just below the boiling point) to slightly cook or coddle them. Ten seconds is enough to kill any bacteria and will not cook the yolk so it will still work in the recipe.

  1. Hi. Your photo is brilliant. I tried out your glaze recipe because it looks incredibly shiny, but after refrigerating, the glaze is just a dull/matte color. I substituted butter for the margarine. What’s the secret to the sheen?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>