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Bittersweet Chocolate Terrine with Candied Blood Oranges

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By Executive Chef Ian Schnoebelen
 More about Mariza...

Ingredients:

12 oz bittersweet chocolate, diced
 8 oz  unsalted butter, diced
 8 eggs, separated
 1 cup + 2 tsp sugar
 1/4 cup cocoa powder
 1/2 cup heavy cream
 Maldon sea salt and EVOO for garnish

Method:

  1. Line a terrine mold with plastic wrap. In a stainless steel bowl set over a pot of simmering water, melt chocolate and butter. Cool slightly. Add yolks. Add 1 cup sugar and the cocoa. Whip half the egg whites to soft peaks with 2 tsp sugar. Fold into the chocolate mixture. Whip cream and fold into the mixture. Put into prepared terrine mold and refrigerate over night.
  2. To present, slice with a hot knife and garnish with candied blood oranges.

For Candied blood oranges: Prepare simple syrup by bringing 1 cup of water with one cup sugar to a boil. Slice blood orange rounds 1/4” thick on an electric slicer. Place in a pan with the simple syrup. Bake in a 350° oven for 20 minutes.  Cool slightly. Take oranges out of syrup, lay on rack, and let dry out at room temperature overnight. Remaining syrup may be reduced until slightly thicker and used as a garnish.

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