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…
Yes, it’s a solid mousse-like cake-terrine so requires two hands to cut…
But look how beautiful it is. You can tell it’s decadent even before you taste it.
I served it with a classic crème anglaise (from The Joy of Cooking) and it was perfect.
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!
I think you’ve just made MY favorite kind of terrine! How incredibly delicious this must be!!!
Best terrine ever!
Mardi, you know this is MY kind of terrine! Dessert, chocolate, plenty of eggs and cream… in fact, why in heavens name did I make a vegetarian terrine? You said 15 minutes to make…ok, I’m right onto it! Totally mouthwatering choice, Mardi, I love it.
So many fab ingredients, so little prep time but SO. GOOD!
Beautiful. I was JUST wondering what to do with 4 egg yolks I have left over, too. This looks like a perfect use.
Voilà! The perfect use for egg yolks!
This looks amazing.. like pure chocolate heaven!
Oh yes, it’s heavenly indeed!
Deliciously decadent. Great job.
The best kind of decadent! Thanks for stopping by!
Wow Mardi! I can almost taste the creme anglaise with the rich chocolate – it’s one of my favorite combinations. Bon voyage!
It really is a great combo!
Oh, my god. This looks like the best thing ever. I want to be buried in it and eat my way out! Also: my cookbook finally came, so as soon as I cook something with Moochie, I’ll post and link! Thank you.
🙂 So glad your book arrived. And yes, I love the idea of eating your way out of this!
Wow – beautiful job! Chocolate is always in style….
It is indeed!
I am so happy you tried this! Thanks for linking and have a wonderful trip to Paris > read jealous 🙂
Thanks for posting in the first place!
I can attest to its plate-licking worthiness as I was lucky enough to have a slice of it. It is decadent and paired with the creme anglaise is magic!
I KNOW you wanted to lick your plate!
OMG that looks dangerously divine! I would become addicted. I love any dessert that if hefty enough that it requires 2 hands to cut lol. Just luscious.
I know, right? The best kind!
Ooh… that looks like total chocolate decadence!
It is indeed decadent!
Delicious, decadent and easy to make? I’m in trouble now… 🙂 Hope you have a wonderful time on your trip!
🙂 I know – the best kind of dessert!
you know that I love love chocolate right? I want a big big slice please. and also enjoy your trip babe!!
I thought you would approve!
Chocolate terrine? this is a great idea, Mardi 😀
Anything chocolate, right?
Given the choice, I would always go for chocolate over meat. I don’t know about these thin slices though — just hand me a fork :]
But because it’s in tiny slices, you can totally justify two pieces!
Mmmm – this looks amazing. I was disappointed when you said you weren’t going to do a meat terrine as I love them but my disappointment soon vanished when I saw what you made instead, Looks like a dream!
Thanks! I don’t think anyone would be disappointed after they taste this!
Oh My! If this doesn’t look like a rich and delicious dessert I don’t know what will. Beautiful Mardi!
P.S. Wondering if Neil has a wine to go with this or is it just too perfect all by itself?
I am sure Mr Neil will weigh in on this sometime but it really doesn’t need anything!
I’ve made one too! It was delicious!! The only problem was not putting the plastic thing… So imagine the result! haha
Oh yes, I can imagine that would be a problem!
Roll on Juillet et les petits pots de creme anglaise!
Really I’m after the yoghurts that make you skinnier than une belle parisienne cos if we eat this for 2 weeks we’ll explode!
And let’s not forget the one that nourishes your skin from the inside! Can’t wait to see you!
Ha ha! I’d forgotten that one. I also want the breakfast cereal with the chocolate flakes!
Oh this is gorgeous!!! I love the color and the richness of your chocolate terrine – definitely my favorite kind of terrine.
The best kind, right?
This looks delicious! Sinful, and decadent! Great post!
Many thanks – it’s my new fave dessert!
The most decadent and appealing terrine I could imagine — just divine!
It really is – thanks for stopping by!
I love desserts with rich, dark, sinful chocolate… this is right up my alley!
And because you are only having a small slice, it’s totally ok, right? 😉
Now this is a terrine I could get behind! Your pictures are just so mouthwatering! Can’t wait to see all of the food you enjoy in Paris!!
Thanks Andrea!
A deep, dark , dense slab of chocolate swimming in creme anglaise…what could be better. Thanks for this one (you too Lynda) – S
I know, there are not many things better than this!
Oh that does look ridiculously rich! I’d be licking that plate clean.
Ahem. Many were!
I love your variation of a terrine! When I saw the photo at first I thought: Wow, that is the smoothest pate I’ve ever seen! lol. I can certainly see why it would be a hit at a potluck – and it definitely looks like it takes longer than 15 minutes to make!
Oh don’t get me started with smooth meat stuffs. Ugh. So meated out!!! And yes, this totally looks like it took more than 15 minutes to make!
The looks incredible! Chocolate is my weakness.
This is a dish you want to use your “good chocolate” in too!
Chocolate heaven. Some would happily die and go up….to have a slice of this!
It really is that good!
This looks so nice. I love the contrast of chocolate with cold crreme anglaise. A great way to get nice slices from a terrine like this is dip your knife in very hot water between slices.
Yes I was doing that at the start but the natives were restless and I couldn’t cut it fast enough!
Exceptional improv! We had an eggplant (or aubergine) terrine in Provence earlier in the year that made me think about the style in a whole new way. And here I am turning around with it again.
Now I need some chocolate…
Jason
Oh I like the sound of a savoury terrine sans meat like that too!
Ooh, just love this! I might have to make some dessert tonight now after reading this post. 🙂
This terrine is just bonkers! I love it!