Best Chocolate Caramel Terrine Recipes

CHOCOLATE CARAMEL TERRINE

Steps:

• Oil a 900g loaf tin and line with a double layer of baking parchment. Put the cream, cocoa, 200g caramel and a pinch of salt in a pan set over a medium heat and bring to the boil, whisking occasionally to combine. Tip the chocolate into a medium heatproof bowl and pour over the hot cream mixture. Leave to sit for 1 min, then stir everything together until the chocolate is melted and smooth. Leave to cool slightly for 5-10 mins.
• Beat the mascarpone into the cooled chocolate mixture using an electric whisk for 3-4 mins until smooth, glossy and the whisk leaves a trail behind in the mixture.
• To assemble the terrine, press the top halves of the caramel wafers into the bottom of the tin, cut-side up, trimming to fit if needed.
• Beat the remaining caramel with a whisk to loosen it, then spread half over the wafers in the tin. Spoon half the chocolate mixture over the top, then arrange the remaining wafer halves over the chocolate layer. Cover with the remaining caramel, ensuring everything is evenly covered, then top with the rest of the chocolate mixture. Cover the terrine with a strip of baking parchment, then freeze for at least 6 hrs, or overnight.
• Remove the terrine from the freezer 10 mins before serving, then turn out onto a chilled dish or serving plate. Dust generously with cocoa powder before cutting into slices.

WHITE CHOCOLATE TERRINE WITH CARAMEL SAUCE

Steps:

• Line an 8x4-in. loaf pan with plastic wrap; set aside. Sprinkle gelatin over bourbon; set aside., In a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth. Add 1 cup cream and gelatin mixture; stir until gelatin is completely dissolved. Remove from the heat; cool slightly. Stir in pecans; cover and refrigerate for 20 minutes., In a small bowl, beat remaining cream until stiff peaks form. Fold into cooled chocolate mixture; transfer to prepared pan. Cover and refrigerate for at least 4 hours or overnight., For sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 25 minutes. Gradually stir in butter and cream., Lifting terrine with plastic wrap; remove from pan. Remove plastic. Cut terrine into 10 slices; serve with sauce. Refrigerate leftovers.