Last week, I had the pleasure of photographing one of Minneapolis’ top chefs while he taught a cooking class. Vincent Francoual, of Vincent, A Restaurant amazed and amused his class with the most tantalizing recipes ever, and his charming personality.
One of his creations for the evening was a Earl Grey Chocolate Terrine. I will admit to having a taste and immediately having to retrieve my eyeballs from the back of my head. But with 1 quart of cream, 9 egg yolks, 2 lbs of chocolate, plus sugar, the recipe doesn’t fit my healthy requirements. I decided to make a raw food recipe for the terrine.
Vincent infused the cream with Earl Gray tea which is a black tea with a citrus bergamot flavor. Think of orange and chocolate only more delicate, more perfumed, and more complex. Heaven. I asked Vincent if he minded if I took a stab at a healthy, raw version of this terrine. I am quite pleased with the results.
With a base of cashews and cacao, this dessert provides you with anti-oxidants, fiber, heart healthy monounsaturated fats, copper, and magnesium.
Earl Grey Chocolate Terrine
- 3 tablespoons Earl Grey Tea
- 1 1/2 cups very hot water
- 1 1/2 cups cashews, soaked and drained
- 1/3 cup agave nectar
- 1/3 cup cacao powder
- 6 ounces raw cacao butter, melted*
1. Add tea to hot water. Let steep for 5 minutes, drain and cool.
2. Place tea and cashews in high-speed blender and blend until smooth.
3. Add agave and cacao powder, blend until well combined.
4. Slowly pour in melted cacao butter. Blend until well combined.
5. Pour into any rectangular container that will un-mold easily. I used a silicone mold that is 8 x 3 x 2 deep.
6. Freeze until solid. Dip mold briefly in hot water, un-mold. Slice into 1/2″ pieces to serve. You can let this warm, it will hold it’s form.
*You can melt the cacao butter over hot water or in the dehydrator.