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.
Earl Grey Chocolate Terrine
SERVES 8-10
- 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.
Faith Lubitz wrote on November 5, 2010
wow Susan, I love that you take gourmet recipes and turn them into raw gourmet recipes. Since I grew up with Julia Child-ophile parents and loved to cook from about age 9…
Here’s one for you , a great cake recipe in the Julia Child book…it’s the last one in the book, it’s called ‘Marquis’ or ‘Marquis au Chocolat’……..I’ve made it a bunch of times and it’s amazing..
It’s a dense chocolate sponge cake, one layer, that is split into 2 thin layers. then you make a creme anglaise/pastry cream type filling with about 80 % butter and flavor it with Cointreau or Grand Marnier, and ice the whole thing with that. Then you cover all of that with a chocolate/coffee icing. EEk! thinking about it, it might be tough to do that even just vegan since the butter is a big part of the flavor of the filling… I’m surprised though that I don’t see it in more bakeries around…I did see something like it, but with 2 layers, at Birchwood the other day…it’s like a giant petit four… if you could do that raw , I’d be very happy!
Lois wrote on November 5, 2010
Thank you for sharing this amazing looking dessert – WOW! Can not wait to try it!
Lois
Susan wrote on November 5, 2010
I haven’t sent it to him yet but I did do this all with his blessing.
bitt wrote on November 5, 2010
Wow.
Heather @ Get Healthy With Heather wrote on November 5, 2010
Mmmmm sound lovely! I am bookmarking this and will make it right when I get cacao butter in my hands.
Dot D. wrote on November 5, 2010
Amazing how you pull things out of your hat!! Looks so simple and yummy!! Will add it to my other “testing” recipes. Can you explain the word “terrine” for me, please?
Susan wrote on November 5, 2010
The use of “Terrine” in this recipe refers to the shape of the cooking vessel used. It is a long rectangular and has vertical sides.
Patricia wrote on November 5, 2010
I love the simplicity of the recipe along with the photography and healthy benefits such as anti-oxidants, fiber, heart healthy monounsaturated fats, copper, and magnesium. I can’t wait to make this desssert. It looks soooooo yummy.
Jerry wrote on November 5, 2010
This looks great. I hope you let Vincent see this. I’m sure he will be very pleased, and flattered, to see this.
Amy Oscar wrote on November 5, 2010
Yum squared.