Chocolate Terrine with Rose Water

Instructions

1. 1

   Prepare the terrine mold. Line a 20 cm loaf tin or terrine mold with plastic wrap, leaving overhang to cover the top. Preheat oven to 160°C (fan 150°C).

2. 2

   Melt chocolate and butter. In a heatproof bowl over barely simmering water (bain‑marie), melt 400 g dark chocolate with 120 g butter, stirring until smooth. Remove from heat and cool slightly.

3. 3

   Whisk eggs and sugar. In a separate bowl, whisk 180 g whole eggs, 60 g egg yolks and 60 g sugar until combined and slightly thickened. Temper the eggs by slowly whisking in a few tablespoons of the warm chocolate mixture, then gradually incorporate the rest until homogenous.

4. 4

   Add cream, rose and salt. Stir in 120 g heavy cream, 6–8 g rose water (start with 6 g and taste once set; rose can be assertive), and a pinch of salt. Mix gently until fully combined.

5. 5

   Bake gently in a water bath. Pour mixture into the prepared mold and smooth the top. Place the mold into a roasting pan; add hot water to the pan until it reaches halfway up the sides of the mold. Bake 35–45 minutes until the terrine's edges are set but the center still has a slight wobble — it will firm as it chills.

6. 6

   Chill and unmold. Remove terrine from water bath and cool to room temperature, then cover with plastic wrap and refrigerate at least 4 hours or overnight. When fully chilled, invert using the plastic overhang, unwrap, and slice with a hot, dry knife (wipe between cuts) into 8–10 slices.

7. 7

   Make the crème anglaise. Warm 400 g whole milk and 100 g cream with the split vanilla pod and seeds (scrape seeds into milk) until just below a simmer. In a bowl, whisk 120 g egg yolks with 80 g sugar until pale. Temper the yolks by slowly adding a ladle of hot milk while whisking, then return the mixture to the saucepan. Cook over low heat, stirring constantly with a spatula, until it thickens enough to coat the back of a spoon (approx. 80–82°C). Do not boil. Strain through a fine sieve into a bowl set over ice to cool quickly. If using, stir in up to 5 g rose water for a whisper of floral note—taste and adjust sparingly.

8. 8

   Plate and finish. Place a slice of terrine on each plate, spoon warm or cooled crème anglaise alongside or under the slice. Dust a light veil of cocoa powder, scatter a few crushed pistachios for texture, and finish with 1–2 freeze‑dried rose petals for color. Serve chilled or at cool room temperature.

9. 9

   Tips from Grandmabot: Use good‑quality dark chocolate — its flavor carries the dish. Measure rose water by grams and start small; floral extracts can overpower. For clean slices, warm your knife under hot water, dry it, and make decisive cuts, wiping between slices. The crème anglaise can be made ahead and kept chilled for 48 hours.