Mocha Chocolate Terrine

Usually terrine dishes are associated with paté and forcemeat but it can also refer to various appetizers, entrees, salads, and desserts.

Terrine refers to the baking dish originally used to prepare the food (an earthenware cooking dish). The word terrine comes from "terre" that means “earth” in French. 

In my opinion, terrines are simple, versatile and elegant. You can pull it off an easy dessert that can be served on any occasion. Today I would like to share with you my Mocha Chocolate Terrine that is a great finish to your Easter Dinner.

Mocha Chocolate Terrine

Ingredients:

2 ½ cups of heavy cream

6oz of semi sweet chocolate chips

2 tablespoons of powder sugar

1/3 cup of Amaretto or coffee liqueur

1/3 cup of fresh espresso coffee

24 lady finger cookies

Line a 1lb loaf pan with plastic wrap. Set aside.

Place chocolate in a double-boiler and melt it over low heat. Remove from heat.

In a medium bowl, combine liqueur and 1 tablespoon of espresso. Set aside.

Beat heavy cream with the powder sugar until it forms soft picks. Transfer half of the cream to a clean bowl and mix it with remaining coffee. Using a spatula, fold in the cooled chocolate with the remaining half of freshly whipped cream.

Lightly dip 8 lady fingers into the coffee and liqueur mixture. Work in batches if necessary. Arrange cookies on the bottom of the pan. Spread coffee flavored cream. Cover it with another layer of lady fingers dipped in coffee and liqueur mixture. Then, spread the chocolate flavored cream and top it with a final layer of dipped cookies. Chill for 8 hours or overnight.

Turn terrine out onto a large serving plate. Remove plastic wrap, cut it into slices and serve it.

It pairs very well with fresh berries, including raspberries and strawberries.