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.
Victoria wrote on April 7, 2016
This recipe was AMAZING! I sub’d 3 oz white chocolate & 3 oz coconut oil in place of both the cacao butter and agave. Also melted an orange peel dark chocolate bar and drizzled over top, which hardened and gave it a nice crunchy compliment.
Susan wrote on February 27, 2013
No…you are using the tea, not the leaves. 🙂
Debbie wrote on February 27, 2013
It says add tea, steep, then drain. Are you draining the water and saving the tea leaves? That’s what I’ll assume!
Mariana Barrios wrote on June 23, 2011
Thank you for sharing an awesome recipe is delicious and so easy to make.
hannah.savino@Gmail.com wrote on March 11, 2011
I made this this morning! Wow!
Susan wrote on November 21, 2010
I use a zester. But you can carefully cut them, too.
Gloria wrote on November 21, 2010
How do you make the orange peel shavings? What can you use to do this?
Anne-Laure wrote on November 18, 2010
I tried it and it is so good ! Kept in in the fridge so we can have a slice at every meal. Everybody loved it, friends I had for diner and even my kids ! We had it frozen, just out of the freezer and more soft (but still holding itself very weel), out of the fridge, both ways were good.
I’m really impressed with what you manage to do, taste and texture, with raw ingredients.
Thanks for sharing this with us.
Doris wrote on November 13, 2010
I am so impressed with this recipe and all your recipes. I ordered and just received the Rawmazing calendars…one for me and one for my daughter. Very beautiful and I’ve already made two of the recipes. I hope I can wait until Christmas to give my daughter hers. Do you have a good online source for the cacao butter?