Beautiful chocolate terrines — 4-ounce ramekins — combine bittersweet chocolate and Kahlua. The terrines are partially cooked in a water bath, then refrigerated for a few hours, or even overnight. After a second short simmering to warm them, they are inverted to unmold. They may be served slightly warm, or even refrigerated again at this point and served chilled.
- Bittersweet Chocolate - 1 pound, shaved
- Unsalted Butter - 1/2 pound, cut into small cube
- Kahlua - 2/3 cup
- Eggs - 6
- Sugar - 1/4 cup
- Heavy (whipping) cream - 1 , beaten to firm peaks
- Raspberries - 1 pint
- Mint leaves - 12
- Confectioner’s sugar for dusting
Spray twelve 4-ounce ramekins with vegetable oil spray and wipe out the excess. Preheat the oven to 425 F. In a double boiler over barely simmering water, melt the chocolate, butter, and Kahlua.
In a mixing bowl, whisk together eggs and sugar. Place the bowl over a pan of hot water. Whisk mixture until sugar is dissolved and eggs have doubled or tripled in volume (electric mixer may be used if desired). Fold egg mixture into chocolate mixture by thirds.
Divide the mixture among the prepared ramekins. Place in a water bath or a baking pan with enough hot water in it to go two-thirds of the way up the sides of the ramekins. Bake uncovered for 5 minutes. Tent the pan with foil and bake for 10 minutes. Remove from water bath and let cool 45 minutes. Refrigerate for a few hours, or overnight.
To serve: Line a baking sheet with parchment paper. Place ramekins in a saute pan of hot water to reach halfway up the ramekins. Simmer briefly to warm. Invert onto prepared baking sheet to unmold. The terrines may be refrigerated at this point.
Place each terrine in the middle of a serving plate. Top with whipped cream. Decorate the plate with raspberries and chocolate sauce. Garnish with mint and dust with confectioner’s sugar.