Chocolate Peanut Butter Terrine
Indulge in pure decadence with this Chocolate Peanut Butter Terrine, a show-stopping no-bake dessert that perfectly balances bittersweet richness with creamy, nutty goodness. Featuring layers of velvety 70% bittersweet chocolate ganache and a luscious peanut butter filling, this terrine is as impressive to serve as it is easy to prepare. A dusting of cocoa powder adds an elegant finish, while the freezer and refrigerator do most of the work, making it an ideal make-ahead dessert for dinner parties or special occasions. With just 30 minutes of prep and simple household ingredients like heavy cream, creamy peanut butter, and powdered sugar, this stunning dessert delivers gourmet flavor without the fuss. Slice into this creamy, dreamy masterpiece and delight your senses with every bite!
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Recipe Information
Ingredients
- 300 grams Bittersweet chocolate (70%)
- 300 milliliters Heavy cream
- 200 grams Creamy peanut butter
- 50 grams Powdered sugar
- 50 grams Unsalted butter (softened)
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Sea salt
- 2 tablespoons Cocoa powder (for dusting)
Instructions
Line a 9x5-inch loaf pan with plastic wrap, ensuring there is enough overhang to cover the top later. Set aside.
Chop the bittersweet chocolate into small pieces and place it in a heatproof mixing bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Then gently whisk until the chocolate is fully melted and the mixture is smooth.
Pour half of the chocolate ganache into the prepared loaf pan, spreading it evenly. Place the pan in the freezer for 15 minutes to set.
In a separate bowl, use a hand mixer to beat the peanut butter, powdered sugar, softened butter, vanilla extract, and sea salt until smooth and creamy.
Carefully spread the peanut butter mixture over the chilled chocolate layer in the terrine pan. Smooth it out evenly with an offset spatula.
Pour the remaining chocolate ganache over the peanut butter layer, spreading it evenly to cover. Tap the pan gently on the counter to remove any air bubbles.
Fold the overhanging plastic wrap over the terrine to cover the top, and refrigerate for at least 4 hours, or preferably overnight, until fully set.
When ready to serve, remove the terrine from the loaf pan by lifting the plastic wrap. Peel off the plastic wrap and place the terrine on a serving platter.
Dust the top with cocoa powder using a fine sieve for an elegant finish.
Slice the terrine into 1-inch pieces with a sharp knife that has been warmed under hot water (dry the knife before slicing). Serve immediately and enjoy!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 21.3 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 17.6 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 482 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
