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French Fridays: Chocolate terrine with fresh ginger crème anglaise from My Paris Kitchen

Chocolate terrine with fresh ginger crème anglaise from My Paris Kitchen on eatlivetravelwrite.comThis week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen was one I’d made before a number of years ago using a different recipe. It’s reminiscent of a favorite store-bought dessert I love to eat in France…

Rians fondant au chocolat noir on eatlivetravelwrite.comSO. GOOD.

Here’s my version from a number of years ago:

Chocolate terrine with creme anglaise on eatlivetravelwrite.comDavid’s version is a little bit lighter than that recipe – it’s like a rich chocolate mousse, “set” in a loaf pan that’s lined with plastic wrap so you can turn it out and it looks like a chocolate mousse loaf. It’s sturdy enough to slice but dangerously good so you’ll be going back for that “half a slice more” again and again…

Cook the Book Fridays Chocolate terrine with fresh ginger crème anglaise from My Paris KitchenIt’s served with a crème anglaise, perhaps one of my favourite dessert sauces, so good that I would just drink it if that were socially acceptable…

This recipe calls for steeping milk with fresh ginger but I didn’t because I don’t like the ginger-chocolate combo… I went for a simple crème with extra vanilla.

Slice of Chocolate terrine with fresh ginger crème anglaise from My Paris KitchenUnfortunately, David’s recipe didn’t work out for me, it never thickened to the proper silky texture and as I was waiting for it to thicken, even on a low heat, it curdled slightly and separated. I went to Dorie’s recipe from Around my French Table (which calls for one extra egg and uses half-milk, half-heavy cream as opposed to just milk) and it was perfect.

Please, take this dessert away from me – it’s SO more-ish!

We served this at a dinner party and couldn’t stop taking a little slice more and a spoon more crème….

Get the recipes for David Lebovitz’s Chocolate Terrine with Fresh Ginger Crème Anglaise on page 287 of My Paris Kitchen.

MyParisKitchenDavidLebovitz

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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

 

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3 Responses to French Fridays: Chocolate terrine with fresh ginger crème anglaise from My Paris Kitchen

  1. cheznana June 21, 2019 at 19:47 #

    This is really an excellent dessert, nothing something I would want to have too often. Very rich.

  2. Shirley @ EverOpenSauce June 21, 2019 at 20:03 #

    I got lucky with the creme this time. But I sensed that something was off when the mixture lumped up a little. It took it off the heat and it was OK after straining it.The creme anglaise get thicker the longer it stays in the fridge. All’s well in the end.I love the chocolate terrine as much as you do!

  3. Mr. Neil June 22, 2019 at 09:50 #

    Now Mr. Neil is a huge fan of the chocolate-ginger combo, so I would have liked that variation as well. 🙂

    A simple, excellent dessert. Goes mightily well with Port – our original pairing. Though at said dinner party a guest brought us a bottle of the iconic first/famous 1989 Inniskilin Ice Wine vintages…so we had to try. (Mightily fine!)

    I like both – the earlier thicker version is closer to a “fudge”, this one a “mousse”. Six and one-half dozen; take your pick! 🙂

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