Whittaker's Chocolate Passionfruit Terrine
Whittaker's Chocolate Passionfruit Terrine
Recipe
1 tsp Butter, for greasing
425ml Double cream
1 tsp Vanilla bean paste
220g Whittaker’s Dark Ghana
½ tsp Flaky sea salt
3 Tbsp Passion fruit pulp
6 Egg yolk
2 Egg whites
70g Caster sugar
Optional garnishings
A few cubes of Dark Ghana to grate on top
Some passionfruit curd
Some chocolate sable cookies
- Use a roughly 23cm x 13cm tin and grease it lightly using butter. Cut a rectangle of baking paper to line the bottom of the tin, and cut strips to line the sides all the way around.
- Using an electric mixer fitted with a whisk attachment, whip the cream and vanilla to just soft peaks. Place in the fridge.
- Melt the chocolate over a bain marie. Take off the heat and allow to cool for a few minutes before folding through the salt and passionfruit pulp.
- Whisk the egg yolks and sugar in a heatproof bowl over a pan of simmering water with a hand-held electric blender for about 3 minutes until the mixture has thickened and doubled in volume. Once you have reached this stage, remove the bowl from the heat and keep whisking, while adding the melted chocolate. Leave to cool for a few minutes.
- Carefully fold in the chilled whipped cream. Quickly whisk two egg whites into soft peaks, making sure the bowl and whisk are completely clean. Using a large metal spoon, carefully fold the whipped egg whites into the chocolate mixture. Try not to knock too much air out.
- Pour the mixture into the tin, then place in the freezer for at least 4 hours, or overnight.
- When it’s time to serve, place the tin in a large dish of hot water, with enough water to go at least 2cm up the sides, and leave to sit for a couple of minutes.
- Flip the terrine out onto a chopping board. Gently remove the paper.
- Using a sharp knife, slice the terrine into approximately 3cm thick slices, wiping the knife clean after each cut.
- Optionally, serve with a dusting of finely grated Dark Ghana (using a microplane), creamy passionfruit curd and crunchy chocolate sable cookies. Fresh berries and chopped nuts would also be delicious.