Devil's Chocolate Amaretto Terrine

Name: Devil's Chocolate Amaretto Terrine
Prep time: 60 min
Cook time: 240 min
Total time: 300 min
Yield: 10
Ingredients: 300 g dark chocolate broken into pieces; 500 ml double cream; 110 g golden caster sugar; 100 g ground almonds; 100 g mascarpone whipped to loosen; 100 ml amaretto liqueur , plus 2 tbsp; 25 pcs amaretti biscuits; 4 pcs egg yolks; 1 pc egg white; 10 g icing sugar; 5 g unsalted butter; 1 tbsp cocoa or espresso powder to serve

Indulge in this decadent, no-bake chocolate terrine infused with the rich flavors of Amaretto and crunchy amaretti biscuits. This sophisticated dessert combines a silky chocolate mousse with a creamy mascarpone topping for the ultimate dinner party showstopper.

Servings10 Portions

Prep Time60 Mins

Cook Time240 Mins

Difficulty

Intermediate

Ingredients

dark chocolate broken into pieces
300 g
double cream
500 ml
golden caster sugar
110 g
ground almonds
100 g
mascarpone whipped to loosen
100 g
amaretto liqueur , plus 2 tbsp
100 ml
amaretti biscuits
25 pcs
egg yolks
4 pcs
egg white
1 pc
icing sugar
10 g
unsalted butter
5 g
cocoa or espresso powder to serve
1 tbsp

Step-by-Step Instructions

Prepare the loaf tin: Line a 900g loaf tin with two criss-crossed strips of baking parchment, ensuring the paper hangs over the edges for easy removal. Finely crush 8 amaretti biscuits and scatter them evenly over the base. Drizzle 2 tbsp of Amaretto liqueur over the crumbs and set aside.

Melt the chocolate: Place the dark chocolate and butter in a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally for 5 minutes until smooth. Alternatively, melt in the microwave in 20-second bursts. Dip 8 whole amaretti biscuits halfway into the melted chocolate and place them on parchment paper to set. Let the remaining chocolate cool slightly.

Prepare the Amaretto cream: In a large bowl, whisk 400ml of the double cream until soft peaks form. Using a large metal spoon, gently fold in 80g of the mascarpone. Crush 5 more amaretti biscuits and fold them into the cream along with 75ml of Amaretto liqueur.

Whisk the egg base: In a separate large bowl, use an electric whisk to beat the egg yolks and golden caster sugar together. Continue whisking until the mixture is pale, fluffy, and has tripled in volume—it should leave a thick trail when the beaters are lifted. Gently fold the ground almonds into the yolks, then fold in the prepared Amaretto cream.