MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

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
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

Blog Archive