image

image

MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

29.11.12

CHOCOLATE TERRINE



Well… sort of. I didn’t have the right ingredients yesterday so I improvised. I still intend to make the chocolate terrine Sissi put up on her blog the other day, but in the meantime I made a lovely afterschool snack for three and some. I don’t have a terrine baker, so I washed a plastic organizer from one of my utensil drawers and lined it with plastic wrap. I used pure chocolate chips, ground up homemade cookies and approximately half of a canned 25% heavy cream from Carnation. No rum, because the kid would not have liked it. I didn’t put sugar in it, because most of the ingredients had sugar in them already. I assembled the terrine; put it in the freezer and forty minutes later it was sliceable. Mind you, I used frozen cookie crumbs, if they were at room temperature the process would have taken much longer. This is definitely not Sissi’s terrine, but without her recipe as a guidepost, I would not have been able to make this. We each had a thin slice with a small dollop of whipped cream and let me tell you it was pure chocolate heaven. I also made Eva’s bread again [this is my version] and the bread went home with Olivia. Earlier I had a long chat with a faraway friend. All in all it was a good day.
 
3/4 cup pure chocolate chips
1/4 cup + 1Tbsp canned Carnation cream [must be 25%]
1/4 cup unsweetened butter
1-1/2 cups homemade cookie crumbs [I used 1 cup chocolate wafers and 1/2 cup nilla wafers]
 
• Place the chocolate chips, cream and butter in a microwavable bowl.
• Partially melt the chocolate chips [chocolate chips will stay intact] and then stir ingredients with a wooden spoon until smooth. This took me only 1 minute, but if you are not sure check the chocolate chips at 30 second intervals.
• Sir in the cookie crumbs.
• Line a small terrine baker with two sheets of plastic wrap.
• Spoon the cookie mixture into the prepared terrine baker. If you have a long terrine baker, spread the mixture partway only. The important thing is to have the mixture all the way up to the rim.
• Cover and place in the freezer for 40 minutes.
• The terrine will slice. Once the terrine is well chilled it can be sliced and served at room temperature if preferred.
• We had it with a small dollop of whipped cream.

Translate

me

My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive