Chocolate Terrine - a thin slice of smooth, dark chocolate, soft yet firm, fudgier yet light, a delicious end to your meal.
I would say it is more like a flourless chocolate cake, lighter than fudge but denser than a mousse.
We are adding whole eggs in the recipe and not whipping it up so that is what makes.
Bahan Membuat Chocolate terrine mousse cake
- It's 250 ml of heavy cream.
- It's 100 ml of susu cair.
- Prepare 150 gram of kental manis (me: pakai 4sachet. putih 2, coklat 2).
- It's 50 gram of coklat bubuk (me : 2 sdm).
- It's 10 gram of tepung meizena.
- It's 1 bks of cadbury dairy milk (65gram. Diresep asli gak pakai).
- You need 125 gram of dcc (me : 100gram dcc).
- It's 1 bks of agar-agar bubuk.
Langkah Memasak Chocolate terrine mousse cake
- Untuk menghemat cucian saya langsung masukan saya semua bahan2 dipanci 😁 Aduk-aduk dulu biar tdk menggumpal. Laku masukan coklat. Nyalakan api sedang cenderung kecil.
- Setelah diaduk-aduk terus. Nanti akan mengental dan menjadi aga sedikit berat. Setelah itu pidahkan kedalam cetakan yg sudah dilapisi kertas roti. Klo dirasa adonan msh ada yg menggerindil bisa di saring dulu. Tp saya sih nggak ada, jd langsung masuk aja ke cetakan. Dinginkan disuhu ruang sampe uang panas menghilanag. Setelah dingin, masukan kulkas. Diamkan min 6jam..
- Hidangkan. Dengan ditaburkan coklat bubuk.
It does take some time to make, assemble and set, so start preparing it at least a day ahead of when you intend to serve it. You might also like these Decadent Chocolate Desserts. Recipe courtesy of Marcel DeSaulniers and Marcel Desaulniers. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake.
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