Raw Recipe: Earl Grey Chocolate Terrine
Last week, I had the pleasure of photographing one of Minneapolis’ top chefs while he taught a cooking class. Vincent Francoual, of Vincent, A Restaurant amazed and amused his class with the most tantalizing recipes ever, and his charming personality.
One of his creations for the evening was a Earl Grey Chocolate Terrine. I will admit to having a taste and immediately having to retrieve my eyeballs from the back of my head. But with 1 quart of cream, 9 egg yolks, 2 lbs of chocolate, plus sugar, the recipe doesn’t fit my healthy requirements. I decided to make a raw food recipe for the terrine.
Vincent infused the cream with Earl Gray tea which is a black tea with a citrus bergamot flavor. Think of orange and chocolate only more delicate, more perfumed, and more complex. Heaven. I asked Vincent if he minded if I took a stab at a healthy, raw version of this terrine. I am quite pleased with the results.
With a base of cashews and cacao, this dessert provides you with anti-oxidants, fiber, heart healthy monounsaturated fats, copper, and magnesium.
- 3 tablespoons Earl Grey Tea
- 1 1/2 cups very hot water
- 1 1/2 cups cashews, soaked and drained
- 1/3 cup agave nectar
- 1/3 cup cacao powder
- 6 ounces raw cacao butter, melted*
- Add tea to hot water. Let steep for 5 minutes, drain and cool.
- Place tea and cashews in high-speed blender and blend until smooth.
- Add agave and cacao powder, blend until well combined.
- Slowly pour in melted cacao butter. Blend until well combined.
- Pour into any rectangular container that will un-mold easily. I used a silicone mold that is 8 x 3 x 2 deep.
- Freeze until solid. Dip mold briefly in hot water, un-mold. Slice into 1/2″ pieces to serve. You can let this warm, it will hold it’s form.
*You can melt the cacao butter over hot water or in the dehydrator.