Chocolate Peanut Butter Terrine



11 ounces bittersweet chocolate (I used Guittard chips)

6 Tablespoons creamy peanut butter

2 Tablespoons unsalted butter

4 large egg whites

1/4 cup granulated sugar

1 3/4 cups heavy whipping cream


5 ounces bittersweet chocolate 

5 Tablespoons unsalted butter

2 teaspoons light corn syrup


1/4 cup Honey Roasted Peanuts

Whipped Cream optional


Spray a 4 1/2  x 8 1/2 loaf pan with non-stick cooking spray.  

Line loaf pan with Saran Wrap, leaving enough extra hanging over the sides to cover the top of the terrine once it's added.

To Make the Filling:

Combine bittersweet chocolate, peanut butter and butter in a stainless steel bowl.  Place the bowl over a pan of simmering hot water.  Do not allow bottom of bowl to touch the water.  Heat and stir mixture until melted.  Remove from heat and whisk until smooth.  Let sit while you finish the next steps.

In another bowl whip egg whites and sugar (with hand or stand mixer) until thickened.

Using a wooden spoon, fold egg whites into chocolate mix in three equal portions.  

Mixture will be thick.

In mixing bowl whip heavy cream until thickened.  

Fold whipped cream into chocolate mixture in four equal parts with a spatula ~ just until blended.  

Do not over mix.

Spoon filling into the plastic wrap lined loaf pan and spread evenly.  

Pull extra plastic wrap over the top to cover.

Place in refrigerator for at least 4 hours to set.

Remove loaf pan from refrigerator and pull the terrine out of the pan using the sides of the plastic wrap.  

Place atop wax paper on top of a metal rack.  

Recover with plastic wrap and return to refrigerator until glaze is ready.

To Make the Glaze:

Place bittersweet chocolate, butter and corn syrup in stainless steel bowl over pan with simmering hot water.  Do not allow bottom of pan to touch water. Heat and stir until melted completely.  Whisk until smooth then let sit for about 30 minutes to cool and thicken.  You want it to be pour-able but not so much that it just runs off the sides of your terrine.  Pour over the top of chilled terrine trying to get it as evenly covered as possible.  Some will most likely run off and pool at the bottom. 

Using a small spatula, spread glaze over the entire terrine as evenly as possible.  Lift the glaze that has pooled at the bottom and spread back onto the sides until covered evenly and as smooth as possible.  

The glaze will start to harden and set fairly quickly.  

Refrigerate until ready to serve.  

Transfer to a serving platter or dish and top with peanuts. 

You will need to use a hot, dry knife to slice.

If you cut into fairly thin slices, approximately 1/2 inch, it will serve quite a few people.  

Mine served at least 12 people easily.

Add a dollop of whipped cream if desired.