Dark Chocolate Terrine with Ginger and Almond Biscuits and Passion Fruit Coulis
Recipe by Papa en Cuisine
A velvety dark chocolate terrine, complemented by ginger and almond biscuits, all topped with a tangy passion fruit coulis. Ideal for Valentine's Day or any indulgent occasion, this recipe can be prepared ahead of time and served in elegant individual portions.
EasyFrenchServes 4
Printable version with shopping checklist
Source Video
26m
Prep
2m
Cook
10m
Cleanup
38m
Total
Cost Breakdown
Total cost:$10.50
Per serving:$2.63
Critical Success Points
- • Melt the chocolate at low temperature to prevent burning.
- • Incorporate the egg off the heat to avoid coagulation.
- • Line the molds with plastic wrap without air bubbles for perfect unmolding.
Safety Warnings
- • Melted chocolate is very hot; handle with care to avoid burns.
- • The egg is added off the heat; ensure the mixture does not exceed 60 °C to limit any health risk.
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