Ingredients Jump to Instructions ↓

  1. 1 pound bittersweet chocolate, chopped

  2. 4 tablespoons unsalted butter, cut into pieces

  3. 1 cup roughly chopped, toasted pistachios

  4. 1 cup cold heavy cream Orange Creme Anglaise Candied Almond Slivers

Instructions Jump to Ingredients ↑

  1. Line a lightly oiled 6-cup loaf pan with plastic wrap and set aside. In the top of a double boiler or in a metal bowl set over a pan of simmering water, combine the chocolate and butter and melt until smooth, stirring occasionally. Remove from the heat and fold in the pistachios. Let cool. In a bowl fitted with an electric mixer, beat the heavy cream until stiff peaks form. Whisk about 1/3 of the cream into the cooled chocolate, then gently fold in the remaining whipped cream. Pour the chocolate mixture into the prepared pan, smoothing the top with a rubber spatula. Cover with plastic wrap and chill it overnight. Unwrap the terrine, invert onto a serving platter, and shake gently to release. Remove the plastic wrap from the top and let sit at room temperature about 15 minutes to soften. Slice into 1/2-inch to 3/4-inch slices and serve with the Orange Creme Anglaise on the side, and garnish with the candied almond slivers. Yield : 10 to 12 servings


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