Chocolate Terrine with Sour Cream
99% chocolate and cocoa butter create an intense flavor with more fat and very little sugar. Sour cream and eggs add protein and a dense creamy texture, so the dessert works well in small keto portions.
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Inventory: Mixer, Oven
909
Servings: 8 (1 serving ≈ 72 gram)
Digestion time: 4 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Melt cocoa butter (50 g) and butter (90 g) over low heat. Add chopped 99% chocolate (100 g) and stir until the mixture is smooth.
Mix in erythritol (60 g), then add egg (150 g) one at a time, followed by sour cream 30% (100 g) and a pinch of salt. Beat with a mixer until the mixture is even.
Pour the mixture into an 11×21 cm parchment-lined pan and bake in a water bath at 160°C for about 25 minutes. Cool the terrine, refrigerate for 4 hours, then dust with cocoa powder (5 g) and garnish with blueberries (20 g).
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