RECIPES

Pistachio Chocolate Terrine with Vanilla Cream Sauce

16 ounces Epiu Mascarpone
2 tablespoons sugar, divided
2 tablespoons cocoa powder
½ cup finely ground pistachios
1 cup cream
2 tablespoons powdered sugar
1 vanilla bean (sliced in half lengthwise and interior seeds scraped out)

In a medium mixing bowl, combine half the mascarpone, 1 TBSP sugar, & cocoa powder until smooth. In another medium mixing bowl, combine remaining mascarpone, sugar & ground pistachios, stirring until fully mixed. Line a small bread pan with plastic wrap, allowing extra plastic wrap to hang over sides. Evenly spread 1/2 the cocoa mixture on the bottom of the pan. Spread the pistachio mixture over the cocoa layer. Finally, spread the remaining cocoa mixture on top. Fold over the plastic wrap to seal. Refrigerate overnight or until ready to serve. For the sauce, whisk the cream, powdered sugar, & vanilla seeds until it forms soft peaks. Remove terrine from refrigerator, unwrap, & place on a cutting surface. Using a knife dipped in hot water, cut terrine into half inch slices, wetting the knife before each cut. Plate each slice and drizzle with vanilla cream sauce. Serves 6.

Try this at the Cooking with Chocolate Demonstration, Friday, February 13th.