Chocolate-Peanut Butter Terrine with Sugared Peanuts
Terrine:
a.. 11 ounces bittersweet chocolate, finely chopped
b.. 1 ounce (2 tablespoons) unsalted butter
c.. 6 tablespoons creamy peanut butter
d.. 4 large egg yolks
e.. 1/4 cup granulated sugar
f.. 1 3/4 cups heavy whipping cream
Glaze:
a.. 4 ounces bittersweet chocolate, finely chopped
b.. 2 1/2 ounces (5 tablespoons) unsalted butter
c.. 2 teaspoons light corn syrup
Sugared Peanuts:
a.. 1 large egg white
b.. 6 tablespoons granulated sugar
c.. 1 1/2 cups (7 1/2 ounces) unsalted peanuts
Preparation
To make the terrine:
Spray an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with nonstick spray. Line the
sprayed pan with plastic wrap, allowing a 1 1/2-inch overhang on all sides.
In a stainless-steel bowl, combine the chocolate, butter, and peanut butter.
Place the bowl over a pan of simmering water, making sure the bottom of the
bowl does not touch the water. Heat, stirring occasionally, until the chocolate
and butter melt. Remove from over the heat and whisk until smooth.
Combine the egg yolks and sugar in the bowl of a stand mixer fitted with the
whip attachment and whip on high speed until thick, about 1 minute. Remove the
bowl from the mixer stand. Using a wooden spoon, stir in the chocolate mixture
in 3 equal additions. The mixture will be quite thick.
In a separate bowl, whisk the cream until it starts to thicken. Using a
spatula, fold the cream into the chocolate mixture in 4 equal additions. Spread
the batter in the prepared pan. Cover with the plastic wrap overhanging the
sides and refrigerate until firm, at least 4 hours.
To unmold the terrine, fold back the plastic wrap and invert the pan onto a
wire rack. Pull on a corner of the plastic wrap to release the terrine from the
pan. Lift off the pan and carefully remove the plastic wrap. Line a baking
sheet with parchment paper and place the rack in it. Return the terrine to the
refrigerator while you make the glaze.
To make the chocolate glaze:
In a stainless-steel bowl, combine the chocolate, butter, and corn syrup. Place
the bowl over a pan of simmering water, making sure the bottom of the bowl does
not touch the water, and heat, stirring occasionally, until the chocolate and
butter melt. Remove from over the heat and whisk until smooth. The glaze should
be pourable but not so thin that it will run off the terrine. If the glaze is
too thin, let it sit at room temperature for about 30 minutes.
Slowly pour the glaze evenly over the top of the terrine, allowing it to stream
evenly down the sides. With an offset spatula, spread the glaze to cover the
terrine smoothly and completely. Refrigerate until the glaze is set, about 30
minutes.
While the glaze is setting, make the sugared peanuts:
Preheat the oven to 350°F. In a bowl, whisk the egg white until frothy. Whisk
in the sugar. Add the peanuts and mix until they are evenly coated with the egg
white mixture.
Spread the peanuts in a single layer on a rimmed baking sheet and place in the
oven. Toast the nuts, stirring them every 5 minutes, until dry and golden
brown, 15 to 20 minutes.
To serve:
Transfer the terrine to a serving platter and arrange the sugared peanuts on
top. Cut the terrine with a hot, dry knife.
Planning Ahead The terrine may be made 2 days in advance and kept refrigerated.
The sugared peanuts will keep for a week in an airtight container at room
temperature
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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