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.
ame wrote on November 8, 2010
Susan, Viewing your site is pure joy. I love what you do, beautiful, delicious, healthy. I am just into raw and have been able to remake some old recipes too. It is such a thrill when it works out. It just makes so much sense. I made your fall slaw last night and took it to school and everyone wanted some. I also made a tapioca pudding raw version using only: chia seeds, nut milk, vanila, and agave…so simple, so good. Next I thought, to make it chocolate just add cacao, then how about strawberry, lemon, banana, blueberry…finally I realized I could never eat all the ideas I get in a week. I need a website of ideas and maybe other people can make them and try them. WE don’t have to give up anything, we just have to be creative. Keep up the good work. A kindred spirit. I’d love to meet you one day. Ame
Stacy L wrote on November 8, 2010
Just had a thought about this recipe Susan. What do you think about using Chai tea in place of earl grey? I love, love, love the taste of chai ….
S
Susan wrote on November 8, 2010
You certainly could….Just think if you would want a chia-cacao drink as you are combining flavors.
kimberly wrote on November 8, 2010
This looks good, I’m going to try it this weekend. Can I puree cacao beans to get the cacao powder.
Thanks,
Susan wrote on November 8, 2010
I wouldn’t suggest it. Cacao beans are very different than cacao powder…they have a different taste, and also much more fat than the powder. It is also hard to get them to a very powdery consistency which would make your dessert gritty.
Nae wrote on November 8, 2010
I made this today but had to use coconut oil as both the grocery stores I went to did
not carry cacao butter- I just tried some (even though it’s supposed to be setting up in the freezer) and it’s sooooo yummy. I really need to stay out of it so it can set up- which I hope works but even if it does not, it tastes soooooo GOOD!!
Yeoh wrote on May 15, 2015
Nae, glad to hear coconut butter subs well as I dont hv cacao butter where I live. How much did you use?
Stacy L wrote on November 7, 2010
Oh Em Gee!! You are amazing!
S
spirit wrote on November 6, 2010
roughly how long did it take to freeze?
Susan wrote on November 6, 2010
It sets up in about 3-4 hours but then after you slice it you can let it warm. It shouldn’t be served frozen.
Jinny wrote on November 5, 2010
Hi Susan,
I am 100% raw and I do not eat cashews, agave or cacao. So I want to try this recipe with carob, macadamia nuts, honey or dates and coconut oil. Do you think it will work?
Thanks!
Susan wrote on November 5, 2010
I wouldn’t even know where to start with those ingredients. It is dependent on the raw cacao butter for structure, I worry that the macadamia nuts would over power the flavor and be too oily. Coconut oil is very different in taste and texture than cacao butter. You can get raw cashews, cacao powder and cacao butter…
Faith Lubitz wrote on November 5, 2010
Great!
Susan wrote on November 5, 2010
oooo Faith, my brain is already engaged! I can do this….