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Feature Recipes

Yield: 6 servings

3/4 cup/175ml egg yolks
1/3 cup/75ml granulated sugar
1 cup/250ml bitter chocolate, melted
2 cups/500ml unsalted butter, softened
1 1/3 cups/325ml Dutch process cocoa powder
1 1/4 cups/300ml 35% cream
3/4 cup/75ml 35% cream, whipped
1/3 cup/75ml granulated sugar

Combine the eggs and 1/3 cup (75ml) of the sugar in the bowl of a stand mixer set on high speed until the mixture is pale and has thickened to pproximately twice its original volume. Turn the speed of the mixer to low, add the melted chocolate in a steady stream, mix until fully blended.
In a separate bowl, combine the softened butter and the cocoa powder and with a rubber spatula, work it to form a paste. With the speed of the mixer set to medium speed, add the butter/cocoa paste to the chocolate/egg mixture and mix to combine. The mixture may look coarse or curdled but keep mixing until it becomes a smooth paste, about 15 minutes. Lower the speed of the mixer to low and and pour in the 1 1/4 cups (300ml) of cream. When well combined, stop the mixer, and using a rubber spatula, scrape out the chocolate mixture into a clean bowl.
In a seperate bowl, add the whipped cream to the 1/3 cup (75ml) sugar and fold this into the chocolate mix. Stir to combine well. Pour this mix into a 12-inch (30-cm) terrine mold and refrigerate until set. To serve, remove the chocolate terrine from the refrigerator and unmold onto a clean cutting surface. Slice the terrine and serve.