Three Chocolate Terrine Recipe | Dr. Oetker (2024)

FAQs

What is chocolate terrine made of? ›

Prepare the chocolate terrine

Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove the pan from heat but keep the bowl over the water. Stir in the sugar and then remove the bowl from the pan. Incorporate cream and mix to combine and add salt.

The secret is to have just enough jelly to hold the meat and herbs together. The savoury jelly was originally made by cooking veal bones and trotters with the ham, which produced good gelatinous stock that set when chilled. Nowadays we can use shop-bought gelatine to set the stock in which the ham is cooked.

A pate differs from a terrine in that pate is usually made from liver, is much finer in texture and can be made in any shaped container. A terrine is generally made from much chunkier meat - chunks of pork hock, diced lamb leg meat, duck breast or minced pork.

A terrine is generally made from much chunkier meat, and is usually made in a loaf-shape and served as slices, rather than spread like pâté. Rillette tends to be chunkier still, and made from leg, thigh, shoulder, or rib meat, generally pork, fatback, duck, or rabbit.

A terrine (French pronunciation: [tɛ. ʁin]), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.

Terrine is another type of forcemeat you're likely to come across. This dish is cooked in a loaf-shaped pan and composed of ingredients that are chunkier, that is more coarsely chopped than pâtés and mousses. Aside from meat, terrines can include savoury jellies, vegetables, fruit, and nuts.

Traditional lining include thinly sliced fat back, bacon, ham, blanched and shocked green leeks, prosciutto, caul fat or even plastic wrap. When using plastic wrap gently mist the inside of the mold with water and lower the film inside using a towel or brush to press out the edges.

The ingredients of the terrine

The most common ingredients used in the terrine are of course the egg to bind it all together, pork and game, but this varied dish also offers a wide range of flavours beyond these main meats: it is possible to enjoy terrines with seafood, fish or even vegetables.

Terrine is a traditional French dish composed of delicious layers of coarsely chopped meats, seafood or vegetables packed into a rectangular dish. It may not sound that appealing, but served with bread, pickles and condiments it makes for a perfect picnic or starter.

You may wonder what a terrine is. Well, it's basically a dish that's deep, rectangular with straight sides. Most terrines are made of cooked meat, fish, or vegetable mixtures that are placed in this specialty dish to set or cool, then sliced to serve. This one just happens to be a dessert!

What meat is terrine? ›

Most terrines contain a large amount of fat, although it is often not the main ingredient, and pork; many terrines are made with typical game meat, such as pheasant and hare. In the past, terrines were under the province of professional charcutiers, along with sausages, pâtés, galantines, and confit.