Specifications

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deSSertS

Chocolate Terrine

1 pound (454 g) bittersweet or

semisweet chocolate, chopped

1½ cups (375 ml) half-and-half

4 large eggs, lightly beaten

3 tablespoons (45 ml) Kahlúa

other liqueur

Chocolate Glaze

Makes 16 servings

Line a loaf pan, 8½ x 4½ x 3 inches (21.25 x 11.25 x 7.5 cm), with aluminum foil.

Tip: Lay a sheet of foil on the outside of the pan. Fold down to cover the sides the

loaf pan, then fold down the ends and “pleat” the corners. Carefully lift the molded

foil off the outside of the loaf pan and ﬁt into the inside of the pan.

Place the chocolate, half-and-half and salt in a Cuisinart

2¾ quart (2.7 L) saucepan.

Cook over medium heat, stirring, until chocolate completely melted and the mixture

is smooth. Remove from heat and let stand 10 minutes. Using a Cuisinart

Smart-

Power Hand Mixer on the lowest speed, add the eggs and Kahlua. Mix until blended

and smooth. Pour the chocolate mixture into the foil-lined loaf pan.

Place the oval rack into the ceramic pot of the Cuisinart™ Slow Cooker. Add 4

cups (1L) hot water to the pot. Place the ﬁlled loaf pan on the rack in the hot water.

Cover and press the On/Off button to turn the unit on. Set time to 2½ hours and

press High. Slow Cooker will automatically switch to Warm when time has elapsed.

Remove and cool completely on a wire rack. Cover with plastic wrap and chill for at

least 8 hours.

Invert onto a plate and unmold, carefully lifting off the foil. Drizzle with chocolate

glaze; refrigerate to set Glaze. Serve with Vanilla Custard Sauce and Raspberry Sauce.

Fresh raspberries or sliced fresh strawberries make a nice garnish.

Nutritional information per serving (with glaze):

Calories 281 (62% from fat) • carb. 24g • pro. 5g • fat 22g • sat. fat 12g

• chol. 69mg • sod. 28mg • calc. 52mg • ﬁber 2g

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