Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chocolate Pecan Terrine with White Choc.




Source of Recipe


Recipe courtesy of Emeril Lagasse


List of Ingredients




1 3/4 pounds dark chocolate, chopped
1/2 cup unsalted butter, room temperature, cut in pieces
10 eggs, separated
1/2 cup sugar
1 1/2 cups toasted pecans
White chocolate sauce, recipe follows
Unsweetened whipped cream
1/4 cup chocolate-covered coffee beans

Recipe



Thoroughly butter a 10-inch springform pan. In a large metal bowl set over a pan of barely simmering water melt chocolate, stirring occasionally, until smooth. Remove from heat and stir in butter, a few pieces at a time, until fully incorporated. In a large bowl beat egg yolks with 1/4 cup of the sugar until thick and pale. In another bowl whisk egg whites with remaining 1/4 cup sugar to stiff peaks.
Into warm chocolate mixture fold egg yolks, then egg whites. Spread 1 cup of the pecans into cake pan and pour chocolate mixture over. Sprinkle remaining 1/2 cup pecans over top and refrigerate overnight. To unmold, run a knife around edges of pan and carefully release springform. To serve, spoon 1 to 2 tablespoons white chocolate sauce onto each chilled plate and top with a slice of terrine. Top with a dollop of whipped cream and a few coffee beans.


WHITE CHOCOLATE SAUCE
1 1/2 cups heavy cream
4 ounces white chocolate, chopped


In a saucepan heat cream to simmering over high heat. Reduce heat to medium and whisk in chocolate until melted. Gently simmer sauce 20 minutes. Cool to room temperature.
Yield: about 1 cup.