1 pound Dark chocolate
4 ounces Unsalted butter
4 ounces Hazelnuts, roasted, skinned and chopped coarse
6 Egg yolks
6 Egg whites
2 fluid ounces Frangelico (hazelnut liqueur)
1/8 teaspoon Salt
Vanilla Custard Sauce (Crème Anglaise) (Frangelico Custard Sauce Variation) as needed
Hazelnuts, roasted and chopped coarse, as needed
Raspberries, as needed
Fresh mint, as needed
Servings: 12
1. Line a terrine mold with melted butter and parchment paper.
2. Melt the chocolate and butter over a Bain Marie. Remove from the heat and stir in the nuts, egg yolks and Frangelico. Set aside to cool to room temperature. Do not use an ice bath, as the chocolate will solidify.
3. Whip the egg whites with the salt until stiff but not dry. Fold the whipped whites into the chocolate mixture.
4. Pour the mixture into the terrine mold and freeze overnight.
5. Remove the marquise from the mold and peel off the paper. (Work quickly because this melts quickly.) While still frozen, use a hot knife to slice the loaf into 1/3-inch- (8-millimeter-) thick slices. Return the marquise to freeze until just before service.
6. Serve two slices on a pool of Frangelico Sauce. Garnish with coarsely chopped hazelnuts, fresh raspberries and fresh mint.
Notes: Method: Still-frozen
4 ounces Unsalted butter
4 ounces Hazelnuts, roasted, skinned and chopped coarse
6 Egg yolks
6 Egg whites
2 fluid ounces Frangelico (hazelnut liqueur)
1/8 teaspoon Salt
Vanilla Custard Sauce (Crème Anglaise) (Frangelico Custard Sauce Variation) as needed
Hazelnuts, roasted and chopped coarse, as needed
Raspberries, as needed
Fresh mint, as needed
Servings: 12
1. Line a terrine mold with melted butter and parchment paper.
2. Melt the chocolate and butter over a Bain Marie. Remove from the heat and stir in the nuts, egg yolks and Frangelico. Set aside to cool to room temperature. Do not use an ice bath, as the chocolate will solidify.
3. Whip the egg whites with the salt until stiff but not dry. Fold the whipped whites into the chocolate mixture.
4. Pour the mixture into the terrine mold and freeze overnight.
5. Remove the marquise from the mold and peel off the paper. (Work quickly because this melts quickly.) While still frozen, use a hot knife to slice the loaf into 1/3-inch- (8-millimeter-) thick slices. Return the marquise to freeze until just before service.
6. Serve two slices on a pool of Frangelico Sauce. Garnish with coarsely chopped hazelnuts, fresh raspberries and fresh mint.
Notes: Method: Still-frozen
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