Chocolate terrine, nougat, chocolate mayo, caramelia rocks
12 hours
1 hour, 10 minites


Chocolate Terrine

200g Valrhona Manjari

100g butter, chopped

4 egg yolks

1 teaspoon vanilla paste

110g caster sugar

2 teaspoons cocoa powder

2 tablespoons almond meal

2 egg whites

Pinch of salt

Chocolate Mayo

3 egg yolks

50g caster sugar

100g Valrhona Caraibe chocolate

50ml cream

25ml almond oil

Caramelia Rocks

200g Valrhona Caramelia chocolate

30g maltodextrin powder

Sweet & Salty Almonds

250g whole lightly

Roasted almonds

125g caster sugar

50g water

1 teaspoon salt grains

Nougatine Tuille

300g caster sugar

300g liquid glucose

220g softened

unsalted butter

300g roasted flaked almonds

To Serve

Almond ice-cream

Nougat slices


Chocolate Terrine

1. Line a 20cm terrine mould with baking paper.
2. Melt chocolate and butter in a saucepan on low heat, Induction setting 1.
3. Whisk egg yolks, vanilla paste and 70g caster sugar in a mixer until they are thick and pale.
4. Sift cocoa into a small bowl and combine with almond meal, breaking up any lumps.
5. In a separate bowl, whisk egg whites and salt until soft peaks form, add in the remaining caster sugar and whisk until all sugar is dissolved.
6. Fold melted chocolate and butter mixture into the egg yolk sabayon and then quickly stir in the cocoa and almond meal.
7. Fold in the meringue with a metal spoon and spoon into the prepared terrine mould. Cover with greased foil.
8. Place terrine mould in the Steam Oven and Steam at 90°C for 30 minutes.
9. Remove from the Steam Oven and allow to cool before placing in the refrigerator overnight.

Chocolate Mayo

1. Blend yolks and sugar in a food processor until light and fluffy.
2. Melt chocolate and cream together on low heat, Induction setting 2. Pour mixture onto the egg yolks with the motor running. Then emulsify in the almond oil.
3. You may want to add a small amount of hot water to achieve the right consistency. Keep in warm place until ready to use.

Sweet & Salty Almonds

1. Line a baking tray with baking paper.
2. In a pan on medium-high heat, Induction setting 7, cook the sugar and water until it reaches 115°C. Add the almonds and salt to the cooked sugar.
2. Spread the almonds onto the baking paper and leave to cool.

Caramelia Rocks

1. Melt the chocolate and butter in a saucepan on low heat, Induction setting 1.
2. Take off the heat and add malto powder and stir together with a whisk until mixture starts to clump.
3. Place small amounts in random rock like shapes on a baking tray lined with baking paper.
4. Place in oven on Fan Plus at 150°C and bake until a light brown caramel colour.


Nougatine Tuille

1. Line a baking tray with baking paper.
2. In a saucepan, make a dry caramel with the sugar and glucose on medium heat, Induction setting 5.
3. Gradually stir in butter and almonds and then pour out onto baking paper.
4. Working quickly, place another piece of baking paper on top of the mixture and roll out thinly. Place in the oven on Fan Plus at 170°C and cook for 6 minutes.
5. Remove from the oven and roll again thinly, then place back in oven for a further 10 minutes.

To Serve

1. Swipe plate with chocolate mayo, place terrine on top, resting on the tuille. Scatter with salty sweet almonds and caramelia rocks. Serve with almond ice-cream and nougat slices.


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    Thursday 08th September 2016

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