Chocolate Terrine with Sour Cream

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).