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Message Board > Miscellaneous > Success! A chocolate dessert ( Moderated by Deepika, EleanorSews, CynthiaSue)

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Success! A chocolate dessert
gluten-free, non-bake, and raves from my family
Margasweet

Margasweet  Friend of PR
Advanced Beginner
IL USA
Member since 2/15/05
Posts: 792
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Date: 2/9/10 11:19 AM

I found a package of Ghirardelli 100% cacao chocolate chips at the store the other day, and tried the Chocolate Terrine recipe printed on the back of the package. It was fabulous, and I've been asked to bring it to DFIL's birthday party next weekend. Thought I would share it with you, in case you want to make it for Valentine's Day. It's very rich, very chocolatey, not excessively sweet.

Ghirardelli Chocolate Terrine
Crust:
1 c. whole natural almonds, roasted (I did about 10 min. @ 350 degrees)
1/4 c. brown sugar
2 oz. (4 Tbsp) unsalted butter, melted

Chocolate Filling:
10 oz. (1 bag) Ghirardelli Gourmet 100% Cacao unsweetened chocolate
2 oz. (4 Tbsp) unsalted butter
2 c. heavy whipping cream
1 1/2 c. confectioner's sugar
2 tsp vanilla extract
1/4 tsp salt

Whipped cream to serve.

Crust: Spray 8 1/2" x 4 1/2" x 2 1/2 " loaf pan with non stick spray. Line with plastic wrap.
Coarsely chop almonds. (Directions say to use a food processor; I don't have one, but do have a handheld chopper--I had to do this in small batches and it took awhile. Next time I might use my great-grandmother's wooden bowl and curved-blade chopping knife.) Put them in a bowl and stir in brown sugar and then melted butter. Mix until nuts are evenly moistened. Press nut mixture evenly into bottom of prepared pan. Refrigerate for 30 min.

Filling: melt chocolate and butter in double boiler or microwave. In a bowl, whisk together cream, sugar, vanilla, and salt. Whisk in half of chocolate until smooth and then whisk in remaining chocolate. Spread in pan over nut mixture. Tap pan on counter to eliminate air bubbles. Refrigerate until firm, about 4 hours.

Place terrine upside down on parchment paper. Remove pan and peel off plastic wrap. Place a cutting board on top of terrine and invert so crust is down. With a sharp knife, cut terrine into 1-inch slices. Place on individual plates and serve with whipped cream.

Hope you enjoy! I'm planning to make this and some vanilla pudding and fresh raspberries or strawberries for the birthday party.

------
2007 fabric in: 7 1/2 yards; sewn: 7 yds
2008 fabric in, 23 yards; sewn 20 yds; given away 6 yds
2009 fabric in 41 1/4 yds, sewn 29 yds, given away 22 1/2 yds
2010 fabric in 91 1/2 yds, sewn 27 yds, given away 1 1/2 yds;
2011 fabric in: 55 yd.; sewn: 21 yd; given away: 20 yd
2012 fabric in: 60 1/4 yd., sewn 25 1/4 yds, given away 16 yds, thrown away 3 yds scraps; UFOs completed: 7
2013 fabric in: 28 yds; sewn: 25.7 yds.; given away: 5 1/2 yd.s; projects 8, UFOs 4

2014 fabric in: 21.5 yd
2014 fabric sewn: 7 1/2 yd
2014 fabric given away: 8 1/2 yd
2014 projects completed:
2014 projects started:
2014 UFOs completed: 8 (5 small gift bags, pieced & quilted table runner, maxi dress, silk infinity scarf)

Mandolin82
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Mandolin82  Friend of PR
Intermediate
WA USA
Member since 5/8/03
Posts: 1316
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In reply to Margasweet


Date: 2/9/10 1:05 PM

Sounds delicious (even if I don't have to worry about gluten free). I'll definitely try it. Now if it were only fat and sugar-free

Susan

KathySews
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KathySews  Friend of PR
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MI USA
Member since 10/1/06
Posts: 3655

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Date: 2/9/10 1:44 PM

Thanks. I have added it to my "to try" file

Michelle T

Michelle T
Intermediate
BC CANADA
Member since 8/24/02
Posts: 4407
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In reply to Margasweet


Date: 2/9/10 3:30 PM

Did you mean semisweet chocolate chips?

The recipe looks wonderful and I may make it for Valentine's dessert.

------
Proud parent of a Dwight International School Honour Roll Student

Margasweet

Margasweet  Friend of PR
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IL USA
Member since 2/15/05
Posts: 792
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In reply to Michelle T


Date: 2/9/10 6:00 PM

No, Michelle, these were unsweetened chocolate chips. Baking chocolate, basically, but the Ghirardelli bag says that it's a special roasting process to "bring out the fruity character of the beans." I think it's why the dessert is so incredibly chocolatey and rich. It's very intense and not extremely sweet--fabulous.

I might try this as a peanut-butter & chocolate pie sometime--anyone have a recipe for a peanut butter filling?

------
2007 fabric in: 7 1/2 yards; sewn: 7 yds
2008 fabric in, 23 yards; sewn 20 yds; given away 6 yds
2009 fabric in 41 1/4 yds, sewn 29 yds, given away 22 1/2 yds
2010 fabric in 91 1/2 yds, sewn 27 yds, given away 1 1/2 yds;
2011 fabric in: 55 yd.; sewn: 21 yd; given away: 20 yd
2012 fabric in: 60 1/4 yd., sewn 25 1/4 yds, given away 16 yds, thrown away 3 yds scraps; UFOs completed: 7
2013 fabric in: 28 yds; sewn: 25.7 yds.; given away: 5 1/2 yd.s; projects 8, UFOs 4

2014 fabric in: 21.5 yd
2014 fabric sewn: 7 1/2 yd
2014 fabric given away: 8 1/2 yd
2014 projects completed:
2014 projects started:
2014 UFOs completed: 8 (5 small gift bags, pieced & quilted table runner, maxi dress, silk infinity scarf)

goodworks1
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goodworks1  Friend of PR
Advanced
IL USA
Member since 7/19/03
Posts: 3620
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Date: 2/9/10 10:43 PM

That sounds wonderful! I wonder what I could use to make it dairy-free. Hmmm. I'll have to think on that....

I do have the Ghirardelli's...

------
blog: goodworks1.wordpress.com

Michelle T

Michelle T
Intermediate
BC CANADA
Member since 8/24/02
Posts: 4407
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In reply to Margasweet


Date: 2/9/10 11:49 PM

Thank you for clarifying. I have not seen unsweetened chocolate chips. I will have to look for them.

I can help with a Peanut Butter Pie filling.

8 OZ cream cheese softened
1 cup creamy peanut butter ( I used old fashioned)
1 cup icing sugar
2 Tbsp butter
1 Tbsp vanilla
1/2 whipping cream

Mix first 5 ingredients in stand mixer until smooth and creamy.

Whip the cream, then fold into the peanut butter mixture.

Very very rich and yummy.

The original recipe is a choclate crumb crust with a ganache topping.

It is a family favourite.

------
Proud parent of a Dwight International School Honour Roll Student

goodworks1
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goodworks1  Friend of PR
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IL USA
Member since 7/19/03
Posts: 3620
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Date: 2/10/10 11:12 AM

The unsweetened chocolate also comes in a 4 oz bar. You could chop it up a little and get the same results as the chips.

I do think the bag of chips is an 8 oz bag, but I could be wrong. I'll have to take a trip down to the freezer to look...

------
blog: goodworks1.wordpress.com

Patti B
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Patti B  Friend of PR
Intermediate
OR USA
Member since 9/29/02
Posts: 2340
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Date: 2/10/10 11:53 AM

Sounds terrific! We won't count the calories -- after all, it's for Valentine's Day! Thanks for sharing the recipe.

------
Patti

R-r-r-ripping my way to fitting success

mary in FL
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mary in FL  Friend of PR
Intermediate
FL USA
Member since 4/28/02
Posts: 982
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In reply to Margasweet


Date: 2/10/10 10:03 PM

May I recommend these bite-size brownies, which we made:
http://rawepicurean.net/2010/01/16/bite-size-chocolate-brownies/
From Food

------
from Daytona Beach, FL
http://mary-sews.blogspot.com/

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