Dark Chocolate Terrine with Ginger and Almond Biscuits and Passion Fruit Coulis

Ingredients

• 200 g dark chocolate (70% cocoa) (cut into pieces for even melting)
• 10 cl heavy cream (at room temperature)
• 120 g semi-salted butter (cut into cubes)
• 1 unit whole egg (at room temperature)
• 8 unit ginger and almond biscuits (cut in half or into 2 cm pieces)
• 4 unit passion fruit pulp (pulp only, seeds reserved for garnish)

Instructions

1. Prepare the molds

   Line the bottom of each terrine mold with food‑grade plastic wrap to prevent the chocolate from sticking.

   Time: PT5M

2. Melt the chocolate, butter, and cream

   In a saucepan, heat the cream over low heat. Add the butter in pieces, then the dark chocolate. Stir constantly until the mixture is smooth and homogeneous.

   Time: PT5M

   Temperature: 50°C

3. Incorporate the egg

   Remove the saucepan from the heat. Pour the whole egg into the hot mixture while whisking quickly to emulsify without cooking it.

   Time: PT2M

4. Fill the molds (first layer)

   Pour about half of the melted chocolate into each mold, leaving space for the biscuits.

   Time: PT2M

5. Arrange the biscuits

   Place one or two pieces of ginger‑almond biscuit on the chocolate in each mold.

   Time: PT2M

6. Finish with the remaining chocolate

   Cover the biscuits with the remaining chocolate, ensuring the entire surface is covered.

   Time: PT2M

7. Refrigerate

   Place the molds in the refrigerator (4 °C) for at least 12 hours, ideally overnight, so the terrine sets.

   Time: PT0M

   Temperature: 4°C

8. Prepare the passion fruit coulis

   Just before serving, mix the passion fruit pulp with sugar (optional) and strain through a sieve to obtain a smooth coulis.

   Time: PT5M

9. Unmold and serve

   Remove the plastic wrap, place each terrine on a plate, drizzle with passion fruit coulis and sprinkle with seeds.

   Time: PT5M

Nutrition Facts

Calories

500

Protein

5 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g