Cream Cheese Terrine Chocolate Recipe

Name: Cream Cheese Terrine Chocolate
Prep time: 55 min
Cook time: 60 min
Total time: 115 min
Yield: 6
Cuisine: Korean
Ingredients: Cheese terrine:; 105g White chocolate; 120g Hot whipping cream; 150g Cream cheese; 15g Sugar; 2g Vanilla extract; 3g Lemon juice; 30g Sour Cream; 75g Egg; Glaze:; 100g Dark chocolate; 80g Whipping cream; 10g Unsalted butter; 20g Corn syrup; White food coloring; 1 Sponge cake sheet (18cm)

Cooking TreePublished: 2022-10-07 Updated: 2022-10-0101.3K views

In Cooking Tree, we’re serving up delicious Cream Cheese Terrine Chocolate, and we’ll show you how to make it from scratch.

I made cream cheese terrine with sparkling chocolate glaze~
I made terrine for the first time this time, and it has a soft, moist texture and a soft feeling as if it is floating on a cloud.

It tastes similar to cheesecake, but it is much creamier, but with the savory and fragrant taste of white chocolate, it was really delicious!

After eating it, I can see why terrine is so popular.
Terrine has a soft feel like butter left at room temperature when pressed by hand, so I finished it by putting it on a sponge sheet.

Coating it with glaze gives it a more mysterious and luxurious feel.
When you take it out of the oven after baking, it will become soft if shaken, so you have to move it carefully and let it cool.

I think it is a cake that can be enjoyed luxuriously with simple ingredients.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Cream Cheese Terrine Chocolate

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Rating: 4.0/5
( 80 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cheese terrine:

105g White chocolate

120g Hot whipping cream

150g Cream cheese

15g Sugar

2g Vanilla extract

3g Lemon juice

30g Sour Cream

75g Egg

Glaze:

100g Dark chocolate

80g Whipping cream

10g Unsalted butter

20g Corn syrup

White food coloring

1 Sponge cake sheet (18cm)

Instructions

Pour hot whipped cream over white chocolate and mix.

Soften the cream cheese, add sugar, sour cream, vanilla extract, and lemon juice and mix, then add the egg and mix.

Add (1), mix, pour into a mold, place on a pan with hot water, bake in an oven preheated to 160 degrees for 60 minutes, place on a cooling rack to cool, and place in the refrigerator overnight.

Soak the pan in hot water to slightly melt the outside, put it on the sponge cake sheet, take it out, and cut it according to the size.

Heat dark chocolate and whipped cream in the microwave for about 40 seconds, mix, add unsalted butter, mix, add starch syrup, mix, and cool to 36-38 degrees.

Add white food coloring, mix lightly, pour over terrine to coat, and harden in the refrigerator.

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