Chocolate-Peanut Butter Terrine with Sugared Peanuts

Name: Chocolate-Peanut Butter Terrine with Sugared Peanuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 113 grams bittersweet chocolate, finely chopped; 2 teaspoons light corn syrup; 6 Tbsps creamy peanut butter; 1 large egg white; 4 larges egg yolks; 6 Tbsps granulated sugar; 414 milliliters heavy whipping cream; 5 Tbsps 1/2 ounces unsalted butter; 213 grams 1/2 cups unsalted peanuts

You can never have too many side dish recipes, so give Chocolate-Peanut Butter Terrine with Sugared Peanuts a try. This recipe makes 8 servings with 623 calories, 13g of protein, and 53g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up egg yolks, granulated sugar, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

Spray an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with nonstick spray. Line the sprayed pan with plastic wrap, allowing a 1 1/2-inch overhang on all sides.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

In a stainless-steel bowl, combine the chocolate, butter, and peanut butter.

Ingredients you will need

Peanut Butter

Chocolate

Butter

Equipment you will use

Bowl

Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water.

Ingredients you will need

Water

Equipment you will use

Bowl

Frying Pan

Heat, stirring occasionally, until the chocolate and butter melt.

Ingredients you will need

Chocolate

Butter

Remove from over the heat and whisk until smooth.

Equipment you will use

Whisk

Combine the egg yolks and sugar in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until thick, about 1 minute.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Stand Mixer

Bowl

Remove the bowl from the mixer stand. Using a wooden spoon, stir in the chocolate mixture in 3 equal additions. The mixture will be quite thick.

Ingredients you will need

Chocolate

Equipment you will use

Wooden Spoon

Blender

Bowl

In a separate bowl, whisk the cream until it starts to thicken. Using a spatula, fold the cream into the chocolate mixture in 4 equal additions.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Spatula

Whisk

Bowl

Spread the batter in the prepared pan. Cover with the plastic wrap overhanging the sides and refrigerate until firm, at least 4 hours.

Ingredients you will need

Spread

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

To unmold the terrine, fold back the plastic wrap and invert the pan onto a wire rack. Pull on a corner of the plastic wrap to release the terrine from the pan. Lift off the pan and carefully remove the plastic wrap. Line a baking sheet with parchment paper and place the rack in it. Return the terrine to the refrigerator while you make the glaze.

Ingredients you will need

Glaze

Wrap

Equipment you will use

Baking Paper

Baking Sheet

Plastic Wrap

Wire Rack

Frying Pan

In a stainless-steel bowl, combine the chocolate, butter, and corn syrup.

Ingredients you will need

Corn Syrup

Chocolate

Butter

Equipment you will use

Bowl

Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water, and heat, stirring occasionally, until the chocolate and butter melt.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Bowl

Frying Pan

Remove from over the heat and whisk until smooth. The glaze should be pourable but not so thin that it will run off the terrine. If the glaze is too thin, let it sit at room temperature for about 30minutes.

Ingredients you will need

Glaze

Equipment you will use

Whisk

Slowly pour the glaze evenly over the top of the terrine, allowing it to stream evenly down the sides. With an offset spatula, spread the glaze to cover the terrine smoothly and completely. Refrigerate until the glaze is set, about 30 minutes.

Ingredients you will need

Glaze

Equipment you will use

Offset Spatula

Preheat the oven to 350°F. In a bowl, whisk the egg white until frothy.

Ingredients you will need

Egg Whites

Equipment you will use

Whisk

Bowl

Oven

Whisk in the sugar.

Ingredients you will need

Sugar

Equipment you will use

Whisk

Add the peanuts and mix until they are evenly coated with the egg white mixture.

Ingredients you will need

Egg Whites

Peanuts

Spread the peanuts in a single layer on a rimmed baking sheet and place in the oven. Toast the nuts, stirring them every 5 minutes, until dry and golden brown, 15 to 20 minutes.

Ingredients you will need

Peanuts

Spread

Toast

Nuts

Equipment you will use

Baking Sheet

Oven

Transfer the terrine to a serving platter and arrange the sugared peanuts on top.

Ingredients you will need

Peanuts

Cut the terrine with a hot, dry knife.

Equipment you will use

Knife

Planning Ahead

The terrine may be made 2 days in advance and kept refrigerated. The sugared peanuts will keep for a week in an airtight container at room temperature.

Ingredients you will need

Peanuts