Chocolate Hazelnut Terrine

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This delicious terrine has a truffle-like texture and taste, but is simpler to make than truffles. Rather than cutting into slices, you can omit the strawberry sauce, roll the chilled mixture into balls and dust with cocoa powder to serve in paper cups.

Tags: Advanced, 30 mins, Desserts, Fruit, Chocolate, Blend, Chill, President's Choice Blue Menu, Vegetarian, High Fibre
Serves: 16
Skill level: Advanced
Prep time: 10  minutes
Cooking time: 15  minutes
Total: 25 *  minutes

*stand time = 5 minutes; chill time = 2 hours

Additional Information

Ingredients

1 cup (250 mL) 35% whipping cream
2 cups (500 mL) PC The Decadent Semi-Sweet Chocolate Chips
1/2 cup (125 mL) PC Chocolate Hazelnut Spread
1/2 cup (125 mL) PC Blue Menu Twice The Fruit Spread - Strawberry
1 pkg (100 g) no name Hazelnuts
1/2 cup (125 mL) water

Instructions

  1. Preheat oven to 350°F (180°C). Line 9 X 5-inch (2 L) loaf pan with plastic wrap, extending wrap 1-inch (2.5 cm) past edges of pan on all sides.
  2. Place hazelnuts on rimmed baking sheet. Toast in centre of oven until fragrant, about 10 minutes. Place clean tea towel on work surface. Pour nuts into centre and wrap in tea towel. Let stand 5 minutes. Rub nuts together in towel to loosen skins. Place nuts on cutting board, discarding loosened skins. Some skins will remain on nuts. Coarsely chop nuts.
  3. In saucepan, bring cream to a boil over medium-high heat. Remove from heat. Whisk in chocolate chips until melted, about 2 minutes. Stir in chocolate hazelnut spread and nuts. Pour into prepared loaf pan. Cover with overhanging plastic wrap. Chill until set, about 2 hours.
  4. In blender, puree strawberry spread with water until smooth.
  5. Remove terrine from refrigerator. Unwrap top of terrine and invert onto cutting board. Remove pan and plastic wrap. Cut crosswise into 16 slices. Drizzle strawberry puree onto dessert plates and top with a slice of terrine. Serve with dollop of whipped cream and garnish with fresh strawberries, if desired

 

Chef's Tips

Sauce and terrine can be made two days ahead of serving. Store covered in refrigerator.

Terrine may be made up to one week ahead of time and frozen. Thaw until soft enough to cut.

Nutritional Information

Calories 320 Cal
Fat 20 g
Sodium 15 mg
Carbohydrate 30 g
Fibre 4 g
Protein 4 g