International Incident Party: Terrine

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.

Plate-lickingly good.

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!

68 thoughts on “International Incident Party: Terrine”

  1. 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.

  2. Wow Mardi! I can almost taste the creme anglaise with the rich chocolate – it’s one of my favorite combinations. Bon voyage!

  3. 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.

  4. 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!

  5. you know that I love love chocolate right? I want a big big slice please. and also enjoy your trip babe!!

  6. 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 :]

  7. 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?

  8. I’ve made one too! It was delicious!! The only problem was not putting the plastic thing… So imagine the result! haha

  9. 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!

  10. 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!

  11. 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…


  12. Pingback: Round up - International Incident Terrine Party | Addictive and consuming - A Melbourne food blog

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