Chocolate Terrine:1 1/2 pounds bittersweet chocolate, chopped 6 tablespoons butter, cut into pieces 1 1/2 cups coarsely chopped toasted slivered almonds 1 1/2 cups cold heavy cream Orange Creme Anglaise:2 cups half-and-half 1 teaspoon freshly grated orange zest 6 large egg yolks 1/2 cup granulated sugar – divided use 2 tablespoons Grand Marnier, or other orange-flavoredliqueur1 teaspoon vanilla extractToasted slivered almonds for garnish
For Chocolate Terrine: Linea lightly oiled 6 cup loaf pan with plastic wrap and set aside.
In the top of a double boiler or in ametal bowl set over a pan of simmering water, combine the chocolateand butter and melt until smooth, stirring occasionally. Removefrom the heat and fold in the chopped almonds. Let cool.
In a large bowl, beat the heavy creamuntil stiff peaks form with an electric mixer. Stir about one-thirdof the cream into the cooled chocolate, then gently fold in theremaining whipped cream. Pour the chocolate mixture into theprepared pan, smoothing the top with a spatula. Cover with plasticwrap and chill it overnight.
Unwrap the pan, invert onto a servingplatter, and shake gently to release. Remove the plastic wrapfrom the top and let sit at room temperature about 15 minutesto soften.
To serve, slice terrine into 1/2-inchto 3/4-inch slices. Spoon the Orange Creme Anglaise tothe side of each slice. Garnish with the toasted almond slivers.
For Orange Creme Anglaise:In a medium saucepan, bring the half-and-half,1/4 cup of sugar and orange zest to a simmer over medium-highheat. Remove from the heat.
In a medium bowl, whisk together the eggyolks and remaining 1/4 cup sugar until thick, about 3 minutes.Gradually whisk in about 3/4 cup of the hot half-and-half, mixingwell. Add the egg mixture to the saucepan with the remaininghalf-and-half. Cook stirring, over medium heat, until it thickens,about 5 minutes. Remove from heat and place saucepan in a largebowl of ice water to chill mixture quickly.
Add the Grand Marnier and vanilla, andstir to combine.
Cover with plastic wrap, pressing downon the surface to prevent a skin from forming, and refrigerateuntil completely cool, about 2 hours, or overnight. Makes about 2 1/2 cups.
Makes 6 servings.
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