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Ingredients
Serves 8
Terrine:
Glaze:
Sugared Peanuts:
To make the terrine:
Step 1
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.
Step 2
In a stainless-steel bowl, combine the chocolate, butter, and peanut butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth.
Step 3
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. 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.
Step 4
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. Spread the batter in the prepared pan. Cover with the plastic wrap overhanging the sides and refrigerate until firm, at least 4 hours.
Step 5
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.
To make the chocolate glaze:
Step 6
In a stainless-steel bowl, combine the chocolate, butter, and corn syrup. 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. 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 30 minutes.
Step 7
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.
While the glaze is setting, make the sugared peanuts:
Step 8
Preheat the oven to 350°F. In a bowl, whisk the egg white until frothy. Whisk in the sugar. Add the peanuts and mix until they are evenly coated with the egg white mixture.
Step 9
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.
To serve:
Step 10
Transfer the terrine to a serving platter and arrange the sugared peanuts on top. Cut the terrine with a hot, dry knife.
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.
How would you rate Chocolate-Peanut Butter Terrine with Sugared Peanuts?
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Reviews (8)
Back to TopIs everybody's terrine not so much as creamy when breaking off but more crumbly? And also how is that that the glaze in this picture is much more appealing than mine? Any suggestions?
Anonymous
California
3/24/2013
Ok how do you get the ganache that shiny? Mine dulled up when I refrigerated it. Haven't tasted it yet as it's for a birthday celebration being held this evening.
Anonymous
Columbus, OH
5/10/2012
This was so very easy to make and the results were fantstic! Next time I'll change it up with Nutella & hazlenuts instead of the peanutbutter and peanuts.
mendy
Po-dunk Maine
8/7/2011
Easy, delicious and impressive, this terrine was a crowd-pleaser at an elegant dessert party. I increased the peanut butter to 7 Tbs, which made the flavor discernible. Thanks to a previous reviewer, I subbed brown rice syrup for corn syrup and it worked well. I used Guittard bittersweet chocolate wafers, which gave an excellent flavor and eliminated the need to chop chocolate. Can't wait to make this again!
Anonymous
Portland, OR
11/8/2010
This is amazing. Like a big peanut butter cup but elegant. It freezes well, even the peanuts.
Anonymous
Providence, RI
7/19/2010
This was elegant and delicious, especially considering how easy it was. Like the other reviewer, I was hoping for more of a peanuty flavor, but it was almost too subtle - about 98% chocolate flavor and only 2% peanut. However, the addition of the sugared peanuts made up for that loss. The recipe says serves 8 but you really only need a thin sliver of it, it is so rich. You could easily get 12 or more servings out of it.
freshegg
Masterton, New Zealand
9/29/2009
This was so good - but had less peanut butter flavor than I expected. I used semi-sweet chocolate and brown rice syrup instead of the corn syrup in the glaze and it was just heavenly. Combined with the Meyer Lemon Semifreddo on this site and the combination was amazing.
mynwt
Annapolis, MD
8/8/2009