Rich Chocolate Terrine with Vanilla Bean Orange Sauce

Directions

Terrine

1. Neatly line a 8 1/2 x 4 1/2 x 2 - inch loaf pan with plastic wrap, allowing the ends to drape over the sides.
2. Place pan in freezer.
3. Place a large heatproof bowl over a pan of simmering water.
4. Place the butter in the bowl and then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula.
5. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time and in order, first the powdered sugar, then the [Rodelle Gourmet Dutch Processed Baking Cocoa][1], egg yolks, cognac, and salt.
6. Set the bole aside for 15 minutes to cool.
7. Place the egg whites and granulated sugar in the bowl of an electric stand mixer fitted with the whisk attachment and beat on high speed until the whites for firm, but not dry, peaks.
8. Fold the whites into the cooled chocolate mixture with a rubber spatula.
9. Without cleaning the bowl or whisk attachment, pour the cream and [Rodelle Gourmet Vanilla Extract][2] into the bowl and beat on high speed until it forms firm peaks.
10. Fold cream carefully but thoroughly into the chocolate mixture.
11. Pour into prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight in the fridge.

Vanilla Bean Orange Sauce

1. Beat the egg yolks and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium high heat for 3 minutes, until very thick.
2. Reduce to low speed and mix in the cornstarch.
3. With the mixer still on low, slowly pour the hot milk into the egg mixture.
4. Pour the mixture into a clean, small, deep saucepan and cook over medium low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees on a candy thermometer and thickens to the consistency of heavy cream.
5. The mixture will coat the spoon.
6. Don't cook it above 180 degrees or the eggs will scramble.
7. Once thickened, immediately pour the sauce through a fine mesh sieve into a bowl and stir in the vanilla beans, cognac, Grand Marnier and orange zest.
8. Cover and chill.

Assembly

1. Spoon the sauce onto a dessert plate.
2. Top with a slice of the terrine.
3. Sprinkle with a pinch of orange zest and/or Fleur de sel (flaked sea salt), if desired.
4. This recipe was developed by Ina Garten and is published in Make it Ahead.