02/06/2026
Repost from
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Here’s a beautiful Baked Chocolate Terrine from the lovely - Rich and chocolatey, yet surprisingly light.
This chocolate terrine is actually made with tofu. I served it to my husband without telling him, and he had no idea 😆
Cashews and dark chocolate make it smooth and intensely rich. But the lemon juice adds just enough brightness,so it doesn’t feel too heavy 🍋
Chilling it overnight makes it even more dense and fudgy 🤎
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Ingredients
(For 9 × 18 × 6 cm loaf pan)
180 g coconut whipping cream*
170 g firm tofu, well drained
135 g cashews
140 g dark chocolate, melted
70 g coconut sap sugar
3 Tbsp coconut sap nectar
3 Tbsp lemon juice
15 g cornstarch
1 tsp vanilla extract
3 pinches salt
Chocolate Whip
120–150 g remaining coconut whipping cream*
2 tsp coconut sap nectar
2 tsp cacao powder
*Use 1 can Coconut Whipping Cream
(chilled overnight; use only the thick cream portion)
Directions
(1) Drain the tofu well. Soak the cashews in hot water for 30 minutes until softened. Preheat the oven to 320°F (160°C).
(2) Add all ingredients except the cornstarch to a blender and blend until completely smooth. Taste and add more sweetener if needed.
(3) Add the cornstarch and mix briefly on low speed.
(4) Pour into a parchment-lined loaf pan and bake at 320°F (160°C) for about 35 minutes. The center should still look slightly loose and fudgy when tested with a skewer. It will continue to set and firm up as it chills.
(5) Cool completely, then refrigerate overnight.
(6) Whip the remaining Nature’s Charm coconut cream, then mix in the coconut sap nectar and cacao powder. Spoon over the terrine and dust with additional cacao powder if desired.
Be careful not to add too much cacao powder, as it can make the cream too loose. If the cream becomes too soft to spread on top, simply serve it alongside the sliced terrine.
ベイクドチョコテリーヌ🍫
実は、お豆腐入り。
でも、
夫に何も言わずに出したら、
まったく気づかれませんでした☺️
カシューナッツとダークチョコで、
ねっとり濃厚。
そこにレモンの酸味を少し加えることで、
後味は軽やかに🍋
濃厚なのに、
ついもう一口食べたくなる
チョコテリーヌです🤎
レシピはコメント欄です↓
