Chocolate Brick Terrine

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chocolate moose ↓

Fri, Sep 15 2006, 1:22 pm

Chocolate Brick Terrine
from co-worker's DVD from tzedekah party on Long Island

3 egg yolks
2 containers whipped topping
16 oz semi sweet chocolate, chopped
1/2 cup light corn syrup
1/2 cup marg
1/4 cup confect sugar
1 tsp vanilla extract
1/2 tsp almond extract

Line loaf pan with plastic wrap (I use a shallow Tupperware container).

Whisk egg yolks and 1/2 cup cream in small bowl and set aside.

Combine choc chips, corn syrup, and marg in 3 qt sauepan and cook over med heat until choc melts. Stir in eg mixture constantly until thick. Transfer to large bowl.

Refrigerate for 20 minutes. Stir every five minutes.

Beat remaining cream, confect sugar, and extracts until peaked. Fold into choc mixture until combined. Pour into pan or Tupperware and smooth top. Freeze.

MommyLuv

Fri, Sep 15 2006, 2:24 pm

wow-full of wonderfully wholesome ingredients LOL

sounds like heaven to me....maybe I'll even try it despite myself!!
thanks SaraG!

cindy324 ↓

Fri, Sep 15 2006, 3:26 pm

Wow, that sounds rich! Sara are you supposed to eat it frozen, or is it like a chocolate mousse or more like ice cream?

↑ cindy324 ↓

Fri, Sep 15 2006, 3:31 pm

BTW, I made your apple kugel for shabbos and it is simply DELICIOUS!!

At first I thought that the fruit to batter ratio was not good, too much apples(I used 3 med apples) too little batter, but it came out perfect and yum, thanks!

↑ chocolate moose ↓

Sat, Sep 16 2006, 6:04 pm

Cindy - you keep it frozen; it's pretty soft even frozen.

Thank you for trying the kugel and letting me know!

Are we friends now, lol !

↑ cindy324

Sun, Sep 17 2006, 6:21 pm

Quote:

Thank you for trying the kugel and letting me know!

You're welcome! I figured I'll try it before yom tov , that way I'll know how it is before I make it for RH.

Quote:

Are we friends now, lol !

Sara, when did we ever stop?? embarrassed

shanie5

Sun, Sep 17 2006, 6:37 pm

am printing this recipe and planning to try it (w/o the almond extract since we dont go for the taste of it)

thanx

shayna82 ↓

Sun, Sep 17 2006, 6:45 pm

SaraG wrote:

sara, thanks for posting this great sounding recipe, couple questions:

1. is it supposed to be served by long thin slices, like a honey cake, therfore the loaf pan is the best choice of pans?
2. how many does this serve? is it good by itself, or needs strawberries on the side or something, it sounds really thick and rich, yeah?

thanks!

↑ shayna82 ↓

Sun, Sep 17 2006, 6:47 pm

also, you use choc chips or baking chocolate?

↑ chocolate moose ↓

Sun, Sep 17 2006, 7:09 pm

You can cut it however you like it, and use whatever choc you want.

I use Lieber's baking choc b/c I think that the choc chips are expensive.

I usually freeze it in a shallow rectangular tupperware and cut squares of it.

↑ shayna82 ↓

Mon, Sep 18 2006, 5:42 pm

thanks sara.

so Im having a total of 4 on the first night, 8 the second night, and 7 the second day.

so I better make two batches no?

mumsy23

Mon, Sep 18 2006, 5:48 pm

do you need a small loaf pan or a big one? There were two sizes in the store.

↑ chocolate moose ↓

Mon, Sep 18 2006, 6:08 pm

Shayna, unless you want to cut very small pieces, I'd make a batch and a half. Better to have too much then not enough....

Mumys, it doesn't matter, whatever size you want to use is fine, as long as it's not too small. If you only have small pans, I hope you have a few!

MovinMom

Mon, Sep 18 2006, 8:04 pm

SaraG - what size is the container of whipped topping? The little ones? 8 oz, 16 oz??
Thanks

↑ chocolate moose ↓

Tue, Sep 19 2006, 7:02 am

It's the "triangle" Rich's or Gefen. Only one size.

↑ shayna82 ↓

Wed, Sep 20 2006, 3:25 pm

actually they have 16 oz containers of whip topping now.

↑ chocolate moose ↓

Thu, Sep 21 2006, 6:56 am

no kidding! I will have to amend my recipe then, thanks.

↑ shayna82 ↓

Thu, Sep 21 2006, 6:36 pm

sara, it came out awesome, I snuck a piece and its great, it tastes like a frozen chocolate moose. now what do I serve it with, its soo rich. it needs something lighter and fluffier. either whip topping, or some thing liquidy over the top??

↑ chocolate moose ↓

Fri, Sep 22 2006, 7:20 am

Do you really think it needs anylthing, Shayna? I would cut a hunk and serve it as-is, unless you want to put maybe a cookie on the side.

beachgirl

Mon, Sep 25 2006, 7:46 am

SarahG- I made your chocolate terrine and it was wonderful. I actually made it in small individual latex molds, and served it with a drizzle of raspberry dessert sauce (the storebought kind, in a squeeze bottle) and a handful of fresh raspberries. I told myself I won't have any but I kept on "tasting" from my daughter's plate!

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