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Ina Garten Dark Chocolate Terrine with Orange Sauce

Ina Garten Dark Chocolate Terrine with Orange Sauce
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Ina Garten’s chocolate terrine is a chilled, molded dessert made by gently melting dark chocolate with butter, sugar, eggs, and coffee for depth. Once set in a loaf pan, it becomes a firm but creamy sliceable treat. The tangy orange sauce—made with fresh orange juice and zest—cuts through the richness, adding a beautiful contrast in flavor and color.

Ingredients

Scale

For the chocolate terrine:

  • 1 cup unsalted butter, cut into pieces

  • 1 cup granulated sugar

  • ¼ cup brewed espresso or strong coffee

  • 18 oz dark chocolate (60–70% cacao), chopped

  • 6 large eggs, at room temperature

  • 2 teaspoons vanilla extract

  • Pinch of salt

For the orange sauce:

  • 1 cup freshly squeezed orange juice (from about 3–4 oranges)

  • 1 tablespoon grated orange zest

  • ½ cup granulated sugar

  • 1 tablespoon lemon juice (optional, for extra brightness)

  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

Step 1: Prepare the Loaf Pan

Line a standard 9×5-inch loaf pan with plastic wrap, leaving overhang on the sides for easy removal later. Smooth out any creases.

Step 2: Melt Chocolate Mixture

In a heatproof bowl set over simmering water, combine butter, sugar, and coffee. Stir until butter is melted and sugar dissolves. Add chopped chocolate and stir until smooth and glossy. Remove from heat.

Step 3: Whisk the Eggs and Combine

In a large bowl, beat the eggs and vanilla until combined. Gradually whisk the warm chocolate mixture into the eggs, stirring constantly to avoid curdling. Mix until silky and uniform.

Step 4: Pour and Chill

Pour the mixture into the lined pan, smoothing the top. Tap the pan gently on the counter to remove air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.

Step 5: Make the Orange Sauce

In a small saucepan, combine orange juice, zest, sugar, and lemon juice. Bring to a gentle boil. Stir in the cornstarch slurry and simmer until the sauce thickens slightly. Remove from heat and let cool completely.

Step 6: Unmold and Slice

Carefully lift the terrine out using the plastic wrap. Invert onto a serving platter and peel away the wrap. Slice with a warm, sharp knife for clean cuts.

Step 7: Serve with Sauce

Serve slices drizzled with orange sauce or with the sauce on the side. Garnish with orange peel curls, berries, or mint leaves if desired.

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