Chocolate and Strawberry Terrine
Chocolate and Strawberry Terrine
This Chocolate and Strawberry Terrine is dairy free, egg free, gluten free and nut free, and uses aquafaba to replace egg in the sponge. It has a chocolate sponge base, a layer of chocolate mousse, a layer of strawberry cream, more sponge and then is topped with chocolate ganache. It’s not a 5 minute job obviously but it looks and tastes sensational and keeps well for a few days in the fridge.
If you didn’t want to fiddle around with layers in a terrine, you could just layer it up in a nice glass as well. I have used Fresh As fruit powder in the cream filling, but you could also use pureed strawberry or just the diced strawberry. Incidentally you can also use this chocolate sponge recipe for vanilla sponge as well, by adding a wee bit of extra flour instead of the cocoa powder and adding vanilla.
- 1 tin brine from chickpeas in brine
- 2/3 cup white sugar
- 1 1/4 cups gluten free flour blend (I used rice, cassava and green banana flour)
- 2 T cocoa (I used Equagold)
- 1/4 cup melted dairy free margarine or coconut oil
- 1. Place the brine in a cake mixer bowl and start whisking on high speed.
- 2. Put the sugar in a pot with 3 T water and bring to the boil. Boil for 2 minutes then take off the heat.
- 3. Slowly pour the sugar into the brine, which should be white and fluffy.
- 4. Keep whisking until thick, glossy and cool.
- 5. Sieve the gluten free flour mix.
- 6. Very gently fold (I use my hands for this) the flour mix into the brine mix in three batches, then add the melted margarine. You will need to work very quickly and gently as it collapses quickly.
- 7. Spread over a tray lined with baking paper and bake at 200 degrees Celsius until springy to the touch. Mine took 7-8 minutes.
- 1 jar chickpeas in brine
- 200g sugar
- 1x 300g pack of FIRM tofu
- 1 tin coconut cream, refrigerated for at least 24 hours
- 250 g melted dairy free chocolate
- 1. Cut the tofu roughly and place in a strainer over a bowl. Leave to dry out at room temperature for 2 hours at least. This helps achieve a smooth consistency.
- 2. Scoop the thick part off the coconut cream off (you can use the liquid for smoothies) and whip until consistency of whipped cream.
- 3. Place the tofu in a food processor and blend until very smooth.
- 4. Strain the brine off the can of chickpeas (reserve the chickpeas for salads) and place in the bowl of a cake mixer on high speed. Simultaneously put the sugar in a pot with 1/4 cup water and bring to the boil. Boil for another 2 minutes.
- 5. When the chickpea liquid (this is called aquafaba) is thick and white, slowly pour in the hot sugar syrup. Keep beating until cool, shiny and very white (about 10 minutes). Split the mix in half and reserve one half for another use. I bake mine into meringues at 50 degrees Celsius for 2 hours. (you can try to make half, but my cake mixer bowl doesn't whisk a half mix properly)
- 6. Place a spoonful of the chickpea mix into the melted chocolate and whisk quickly. Whisk together the chocolate, the tofu, the cream and the remaining chickpea mix as quickly, but gently, as possible.
- 1 tin coconut cream, refrigerated overnight
- 8-10 strawberries
- 2 Tablespoons strawberry powder or strawberry puree
- 1. Remove the thick part of the cream from the tin and whisk until thick like whipped cream.
- 2. Cut the strawberries into very small dice.
- 3. Fold everything together and refrigerate until ready to assemble the terrine.
- I didn't add any sugar to this mix, as there was a fair amount in the recipe already..but if you feel like it needs some, feel free to add some icing sugar when whisking the cream.
- 3/4 cup dairy free milk or coconut cream
- 250 g chopped, dairy free chocolate (I use Whittakers 74%)
- 1. Bring the milk alternative to the boil, remove from the heat and pour over the chopped chocolate.
- 2. Cover with cling film and leave to sit (without mixing) for 5 minutes.
- 3. Remove the cling film and whisk until the chocolate is melted and mixture is smooth.
Once all the components are completed, line a terrine mould with cling film or baking paper, then place a strip of sponge in the bottom. Cover with chocolate mousse, spread evenly, then place in the fridge until set. Cover with the cream then another layer of sponge. Place in the fridge for a few hours to set, then take out of the tin and pour over the chocolate ganache (you can heat this in the microwave for 20-30 seconds at a time to make it more liquid if necessary. Cut into slices to serve.
*If you don’t have a terrine mould, you can just build it up in a slice/cake tin, or just put in a fancy glass.