The theme of this month’s International Incident Party: Terrines, had me in a bit of a quandary. Typically, when you think terrine, meat comes to mind, but to be honest, I have been so up to my ears in meat (literally!) with last month’s Charcutepalooza sausage stuffing challenge and this month’s emulsified sausage (hot dogs and wursts) challenge that I couldn’t face the thought of making another meat dish. But I was determined to take part anyway…
My mind, as it is wont to do, wandered to dessert – I spent a little while looking at my cookbooks then online and I happened across a recipe for chocolate terrine over at Lynda’s lovely blog, TasteFood that reminded me of a dessert I cannot wait to get my hands on as soon at I make my way to a Monoprix in Paris later this week (insert excited grin here!) – Rians Fondant au Chocolat avec son pot de crème anglaise. It must be said that this was a favourite feature of a New Years’ Eve dinner Neil and I enjoyed with our dear friends Cathy and Alicia in Dinan (Brittany) a couple of years ago. I mean, who can resist?
I could tell immediately from Lynda’s pictures that it was pretty much the exact dessert (only better) that I have so often enjoyed in France and set to work making it. It involves a rather large amount of eggs and cream and chocolate – so really, how can you go wrong? It turns out, it’s WAY richer than the Rians version (and SO much better…). Thin slices are a necessity…
But look how beautiful it is. You can tell it’s decadent even before you taste it.
I enjoyed it so much that I made it again a couple of days later (it really only takes about 15 minutes to put together – so easy!) and took it to our staff end of year potluck lunch. It was devoured.
Thanks Penny for hosting the Party this month – I’m glad I was all “meated out” and took the time to search for a dessert terrine because now I know how to make a better version of one of my favourite French supermarket desserts ever!
Don’t forget to check what everyone else brought!