Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Chocolate Pecan Terrine With White Chocolate Sauce

  • Yield: 12 servings

Ingredients

  • 1 3/4 pounds dark chocolate, chopped
  • 1/2 cup unsalted butter, room temperature, cut in pieces
  • 10 eggs, separated
  • 1/2 cup sugar
  • 1 1/2 cups toasted pecans
  • White chocolate sauce, recipe follows
  • Unsweetened whipped cream
  • 1/4 cup chocolate-covered coffee beans

Directions

  • Thoroughly butter a 10-inch springform pan.
  • In a large metal bowl set over a pan of barely simmering water melt chocolate, stirring occasionally, until smooth. Remove from heat and stir in butter, a few pieces at a time, until fully incorporated.
  • In a large bowl beat egg yolks with 1/4 cup of the sugar until thick and pale. In another bowl whisk egg whites with remaining 1/4 cup sugar to stiff peaks.
  • Into warm chocolate mixture fold egg yolks, then egg whites. Spread 1 cup of the pecans into cake pan and pour chocolate mixture over. Sprinkle remaining 1/2 cup pecans over top and refrigerate overnight.
  • To unmold, run a knife around edges of pan and carefully release springform. To serve, spoon 1 to 2 tablespoons white chocolate sauce onto each chilled plate and top with a slice of terrine. Top with a dollop of whipped cream and a few coffee beans.