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Milk Street Bowtie Dark Chocolate Terrine with Coffee and Cardamom

Dark Chocolate Terrine with Coffee and Cardamom

10 to 12 Servings

45 minutes plus chilling

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This luxurious dessert is undeniably rich yet surprisingly light, thanks to its airiness and the temperature—chilled—at which it is served. It essentially is a chocolate mousse molded in a loaf pan, then inverted and sliced, like a terrine or pâté, for serving. Our inspiration was the regally named French dessert called marquise au chocolat, an elegant centuries-old dish beloved for its luscious taste and texture. Our take on the classic involves making the base with a dose of strong coffee, an ingredient that enhances the flavor of chocolate. We also include a touch of cardamom for a flavor and fragrance evocative of Turkish coffee. The floral, citrusy notes of the spice bring a welcome softness to the dark, bitter flavors. Whereas many recipes lighten the chocolate base with whipped egg whites, we prefer lightly whipped cream for a velvety flavor and feel. Bittersweet chocolate with about 70 percent cocoa solids is ideal. And since a lot is used, opt for good-quality chocolate. The terrine needs to chill for at least six hours before serving, but will keep for three days in the refrigerator, so this is an excellent make-ahead choice.

10 to 12

Servings

Tip

Don’t walk away from the yolk mixture as it is warming on the saucepan of simmering water. It’s important to whisk continuously to prevent the yolks from overheating and scrambling. Have an instant thermometer ready for testing the temperature; the mixture should be taken to 145°F to 150°F.

45 minutes

plus chilling

340 grams (12 ounces) bittersweet chocolate, chopped, plus a bar or chunk of chocolate for shaving (optional)
113 grams (8 tablespoons) salted butter, cut into 8 pieces
1½ teaspoons ground cardamom
⅛ teaspoon table salt
½ cup strong coffee, room temperature
107 grams (½ cup) white sugar
6 large egg yolks
1½ cups cold heavy cream
Cocoa powder, for dusting
Ingredients
  • 340

    grams (12 ounces) bittersweet chocolate, chopped, plus a bar or chunk of chocolate for shaving (optional)

  • 113

    grams (8 tablespoons) salted butter, cut into 8 pieces

  • teaspoons ground cardamom

  • teaspoon table salt

  • ½

    cup strong coffee, room temperature

  • 107

    grams (½ cup) white sugar

  • 6

    large egg yolks

  • cups cold heavy cream

  • Cocoa powder, for dusting

Directions

Dark Chocolate Terrine with Coffee and Cardamom

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Reviews
Marc G.
November 17, 2022
WOW - Just WOW
I added a bit of Orange extract too ... Ummaaazing
Jonathan S.
January 3, 2023
Coffee substitute
I have the same question as Linda E. I don't like coffee. I'm wondering if orange juice might work since Marc G added orange extract. Any thoughts?
Alan D.
January 2, 2023
Great texture and technique
Texture was perfect and the swapping out of egg whites in favour of cream is a great simplification. The coffee I used was a bit too strong and skewed the flavour - will go milder next time. The addition of orange extract sounds terrific - would be very interested in hearing about amount to add. Also wondering what a shot of brandy or Grand Marnier would do
Patrick F.
December 28, 2022
Delicious but dial back the cardamom a bit
Will make again, and may also try to swap cardamom for chili for a Mexican chocolate flavor profile...
Linda E.
December 22, 2022
Coffee haters
Can you make this without the coffee? What would you substitute for the liquid?