Peanut Butter-Chocolate Terrine


There is a very elegant and very rich dessert. Save it for those really special Shabbosim. It is adapted from CLASSIC STARS DESSERTS Family Recipes by Emily Luchetti.

11 ounces bittersweet chocolate, chopped
2 tablespoons margarine
6 tablespoons creamy peanut butter
4 egg yolks
¼ cup sugar
1-¾ cups pareve whip

4 ounces bittersweet chocolate, chopped
5 tablespoons margarine
2 teaspoons corn syrup

1 handful honey-roasted peanuts

For the terrine, spray an 8-½ x 4-½ x 2-¾- inch loaf pan with nonstick spray. Line the pan with plastic wrap, allowing a 1-½ inch overhang. Microwave chocolate, margarine and peanut butter. Stir until smooth. Beat together egg yolks and sugar. Stir in the slightly cooled chocolate mixture. Beat the pareve whip until stiff peaks form. Fold it into the chocolate-peanut butter mixture and spread in prepared pan. Cover with the plastic wrap and refrigerate or freeze until firm, at least 4 hours.
To prepare the glaze, combine chocolate, margarine and corn syrup and melt in the microwave. Stir until smooth. Fold back the plastic wrap covering the terrine and pull it down to unmold onto serving plate. Slowly pour glaze evenly over the top of the terrine, allowing it to stream down the sides. Spread to cover completely and return to refrigerator until set, at least ½ hour.
Garnish with honey-roasted peanuts. Serve very small slices.

9 thoughts on “Peanut Butter-Chocolate Terrine

    • This recipe cannot be made without the egg yolks. It gives the dessert its creaminess and a custard like texture. If you are concerned about using raw eggs then coddle the eggs first. Coddled eggs are made by very briefly immersing an egg in the shell in boiling water (to cook in water just below the boiling point) to slightly cook or coddle them. Ten seconds is enough to kill any bacteria and will not cook the yolk so it will still work in the recipe.

  1. Hi. Your photo is brilliant. I tried out your glaze recipe because it looks incredibly shiny, but after refrigerating, the glaze is just a dull/matte color. I substituted butter for the margarine. What’s the secret to the sheen?

    • Sorry for the confusion! The recipe includes the corn syrup. Usually a dull color is from overcooked chocolate, which needs to be melted very slowly so that it does not burn and turn that dull foggy color. The corn syrup gives it a glossy look and a sleek texture.