Chocolate Terrine with Whipped Cream & Almond Brittle

Chocolate Terrine with Whipped Cream & Almond Brittle
Photo by Scott Phillips


  • 4 large eggs, beaten
  • ½ cup brewed coffee (fresh or leftover)
  • 1 cup heavy cream
  • 6 oz. (12 Tbs.) unsalted butter, cut into 12 pieces; more for the pan
  • Almond Brittle
  • ¾ cup granulated sugar
  • 2-½ cups granulated sugar
  • + 4 more ingredients
    • 2 Tbs. unsalted butter
    • 5 oz. (1 cup) whole almonds, toasted, cooled, and coarsely chopped
    • 8 oz. good-quality semisweet chocolate, coarsely chopped
    • ¾ cup water

Position an oven rack in the lower middle of the oven and heat the oven to 350°F. Grease an 8x5-inch loaf pan and line it with heavyduty foil, making sure not to puncture it. Fill a medium saucepan halfway with water and bring the water to a simmer. Put the chocolate and butter in a stainless-st...

View full recipe at Fine Cooking


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