Chocolate And Chestnut Terrine

Start this recipe a day ahead.

Ingredients

• 180g caster sugar
• 50g hazelnuts, toasted, peeled, chopped
• 70g chestnut ftour
• 6 egg whites (from 59g eggs)
• Dutch cocoa and whole chestnuts in syrup (optional), to serve

CHOCOLATE MOUSSE

• 2 egg whites (from 59g eggs)
• 75g (1/3 cup) caster sugar
• 30g corn syrup
• 170g dark couverture chocolate (70% cocoa solids), melted
• 250ml (1 cup) pouring cream, whipped to soft peaks
• 2 tablespoons Callebaut cocoa nibs*

CHESTNUT CREAM

• 200g sweetened chestnut puree
• 2 x 5g titanium-strength gelatine leaves
• 300ml pouring cream, whipped to soft peaks

Method

1. Preheat oven to 180oC.
2. Process 55g sugar, hazelnuts and chestnut flour in a food processor until finely ground.
3. Using an electric mixer, whisk whites until foamy, add a pinch of salt and whisk to soft peaks. Add remaining sugar and whisk until smooth and glossy. Fold nut mixture into whites in 2 batches until just combined. Spoon into a 1.5cm-deep, 26cm x 32cm baking paper-lined oven tray and bake for 20 minutes or until golden.
4. Cool for 10 minutes. Turn out onto a board and cut width-wise into 3 pieces, trimming to fit a 9cm-deep, 10.5cm x 21.5cm plastic wrap-lined terrine or loaf tin.
5. For mousse, place whites, sugar and syrup in a small pan and stir over low heat until just warmed. Transfer to a bowl and, using an electric mixer, whisk to soft peaks. Fold in chocolate, then cream and cocoa nibs.
6. For chestnut cream, place puree in a small saucepan and stir over low heat until warm. Soak gelatine in cold water for 2-3 minutes to soften, squeeze out excess water and stir into warm puree until dissolved. Cool to room temperature, then fold cream into chestnut mixture.
7. To assemble, place a piece of cake in the tin, spoon over mousse, top with another cake layer, spoon over chestnut cream and finish with a cake layer, then refrigerate overnight to set.
8. To serve, turn out terrine onto a rectangular platter, dust with cocoa and place chestnuts to the side, if using.

Callebaut cocoa nibs are roasted cocoa kernels, available from specialty stores. Alternatively, substitute finely chopped dark chocolate.

Published in Vouge Entertaining & Travel Apr/May 2008. This recipe is by Michael Ryan of Provenence Restaurant in Beechworth.