Thursday, December 29, 2011


I have made this chocolate pave recipe numerous times. Mostly for holiday events. And because there is one more holiday coming up I thought I'd share a little chocolate love. Bonus!: It doesn't require baking!

This is a Thomas Keller recipe that was given to me by a pastry chef where I used to work. It's beautiful, simple, decadent and elegant (and gluten free!). And did I mention it doesn't require baking? I have never taken the time to take a picture of this but it doesn't hang around long for the camera either. The recipe says it serves 14 but I say it serves twice as many. With a quenelle of fresh cream a tiny slice will more than do.

One last note: The recipe calls for a 12x4x3" terrine mold. If you don't have one I'm sure something else would suffice. I have a beautiful red cast iron enamel mold that was a gift. I enjoy every chance to use it.

Chocolate Pave

12 Ounces Bittersweet Chocolate (64% Guayaquil suggested)

8 ½ Ounces Unsalted Butter (Plugra suggested)

8 Large Egg Yolks

4 Egg Whites

1 1/3 Cups Powdered Sugar

1/3 Cup Dutch-Process Cocoa Powder

4 ½ Ounces Heavy Cream

2 Tablespoons Granulated Sugar

  • · Spray a 12x4x3” Terrine mold and line with plastic wrap. Take the time to press all the air bubbles and creases out of the plastic.
  • · Sift powdered sugar with the cocoa and set aside
  • · Whisk cream to soft peaks and set aside in refrigerator
  • · Whisk egg whites to soft peaks adding granulated sugar gradually, set aside.
  • · Melt chocolate and butter in a bain marie, remove from heat and cool slightly until warm to the touch
  • · Stir whisked egg yolks into the chocolate mixture until well combined
  • · Stir in cocoa powder and powdered sugar until well combined
  • · Fold in whipped egg whites until well combined
  • · Fold in whipped cream until well combined
  • · Pour into prepared terrine mold, cover with plastic and refrigerate.

The terrine can be frozen at this point. If not freezing then refrigerate for 8 hours. Unmold the terrine and dust with cocoa powder. Score with marks for cutting. You can decorate with ganache rosettes if you like.

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