Serves 10
Makes 1 terrine
250 g sweet chocolate
250 g unsalted butter
4 whole eggs
1 Tbl ap flour
2 oz Grand Manier
Dissolve butter , & chocolate at 122o F on a double boiler
Add sugar and mix till temp gets 176o F
Cool down chocolate temp to 122oF on ice , Then beat in eggs little by little
Bring up the temp to 176o F mix well and don't burn
After 15 min. of mixing at176o F you'll see oil separation add in the flour and mix well .then add Grand manier ,and mix 10 min more till shiney
Pour into a buttered and floured terrine or a bread pan. Bake in a pre heated 320o F oven for 10-15 min Cool Down 4 hours in Room Temp before unmold the Terrine
Ice Cream:
½ qt milk
½ qt cream
10 eggs
9 oz Sugar
3oz Grand Manier
Mix milk, cream and sugar together and bring to a boil . Temper eggs in the hot liquid and return the mixture to a bowl on a double boiler and whip til thick enough to coat a spoon( about 10 min) cool down and freeze in a ice cream machine