Chocolate Terrine With Raspberries

We should not assume that, because God promises to provide a way out of temptation, we have no role in our own rescue. God always provides a way of escape, but He may also require great effort from us. We take advantage of the way of escape God provides by exerting every resource He gives us to fight the enemy… To increase our faith and strengthen our character, God more often allows us to escape temptation by using the means of grace always available to us: conscientiously seeking God’s power and instruction through prayer, meditation on His Word, and the counsel of mature Christians are never passive endeavors.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	French	Chocolate	12	Servings

INGREDIENTS

1	T	Melted unsalted butter
18	oz	Bittersweet chocolate, cut
		into 2-inch pieces
1 1/2		Sticks unsalted butter
12		Egg yolks
5	T	Sugar
3/4	c	Heavy cream
2	T	Sour cream
3		Egg whites
1 1/2	pt	Raspberries

INSTRUCTIONS

Using a slant-sided 10- by 4-inch French terrine mold as a guide, cut
out pieces of cooking parchment to fit the bottom and sides of mold.
Brush mold with melted butter and line with paper. In the top of a
double boiler set over barely simmering water melt chocolate with
butter. With the whisk attachment of an electric mixer beat egg yolks
with 4 tablespoons sugar at high speed until thick. Whisk in  chocolate
mixture. Return to top of double boiler and whisk until  thick and
shiny. With the clean whisk attachment of an electric mixer  beat cream
and sour cream until thick. Whisk into chocolate mixture.  With an
electric mixer beat egg whites on low speed until frothy.  Increase
speed to medium and beat until soft peaks form. Increase  speed to high
and beat in remaining 1 tablespoon sugar. Beat until  stiff, glossy
peaks form. (Egg whites must be completely smooth.)  Whisk 1/3 of egg
whites into chocolate mixture and fold in remaining  whites. Layer
chocolate mixture and raspberries alternately in mold,  tapping mold
after adding each batch of chocolate mixture to  eliminate air pockets.
When adding raspberries, leave a 1/2-inch  border of chocolate mixture
around edges so berries will not show  when terrine is unmolded. Freeze
terrine, covered, for 1 1/2 hours or  refrigerate for at least 5 hours.
To unmold, heat sides of terrine  slightly with hot water and invert
dessert onto a 10- by 4-inch  foil-covered rectangle. Use a hot knife
to cut into slices.  Formatted & Busted by RecipeLu
<recipelu@recipelu.com> Posted to  recipelu-digest Volume 01 Number 198
by RecipeLu  <recipelu@geocities.com> on Nov 05, 1997

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 231 Calories From Fat: 171 Total Fat: 19.3g Cholesterol: 228.7mg Sodium: 30.7mg Potassium: 107.5mg Carbohydrates: 11.1g Fiber: 2.5g Sugar: 7.2g Protein: 4.5g