Need a last-minute holiday dessert that’s easy to make? This low carb chocolate terrine with sugar-free cranberry sauce is a showstopper!
I have to giggle at the moment; I just got accused of destroying French cuisine because I used the term “ganache” to refer to something that was not just simply chocolate and cream. Or rather, that blogs like mine have destroyed culinary techniques by throwing the true meaning of words like ganache out the window. Yes friends, it is true. I am the reason that true French cuisine is a dying art. I assure you that I do not take this destruction of French cooking lightly. I know Julia Child would hate me and that makes me deeply, deeply sad. I feel a heavy burden on my heart because generations of children will think that ganache is made with butter, unsweetened chocolate, cocoa powder and low carb sweetener instead of being a pure (and usually high carb) combination of cream and chocolate.
You know what I really say to all of that? I say phooey! I was well-aware that my low carb ganache was not a true ganache, but it was something of a necessity at the time. I struggled with unsweetened chocolate seizing into a horrible mess when I attempted to combine it with hot cream, so I created a workaround. The end result tasted like ganache and behaved like ganache and so I called it ganache. And I don’t feel a bit of shame about it. Words and meanings evolve, much to the chagrin of the Académie française. Languages are not in stasis, they are growing and changing and adapting to new environments all the time. They branch out and become new languages, some of which die out and some of which carry on to grow and evolve and change. They are amazing in this way and make for a fascinating study.
Take the word terrine, for example. Another lovely French word for our inspection. What is a terrine? Well, the original certainly isn’t made of chocolate and it isn’t a dessert. The word itself has a couple of definitions, one of them being a dish of chopped meat or vegetables (0r both) pressed into a pottery casserole dish and the other referring to the casserole dish itself. So to use the term to refer to a dense rich concoction of chocolate, butter and eggs is surely a bastardization of the word and the culinary techniques it embodies. Thankfully, I am not the first to abuse “terrine” in such a way. Chocolate terrine recipes abound and most of them contain no meat or vegetables and are not shaped in a pottery casserole dish. I got the inspiration for my recipe from my friend Liz at That Skinny Chick Can Bake (what a great name for a food blog!). A quick glance at the ingredients let me know it would be easy to low-carbify.
Once you taste this, you will forgive me for abusing the term terrine and contributing to the destruction of the French culinary arts. It is heavenly! Like a rich chocolate mousse but in a more solid, substantial form. Add a dollop of whipped cream and some tangy cranberry sauce, and you have a showstopper of a holiday dessert. And although the name sounds all fancy-pants, it’s easy to make too.
Chocolate Terrine with Cranberry Coulis
Need a last-minute holiday dessert that's easy to make? This low carb chocolate terrine with sugar-free cranberry sauce is a showstopper!
- 12 tbsp butter
- 6 ounces unsweetened chocolate, chopped
- 3/4 cup powdered Swerve Sweetener
- 4 large eggs, beaten (if using raw eggs worries you, use Safest Choice pasteurized shell eggs)
- 1/4 tsp stevia extract
- 1/4 cup coffee or water
- 1 cup cranberries
- 1/3 cup water
- 1/3 cup powdered Swerve Sweetener
- Line a 9x5 inch loaf pan with foil. smoothing out wrinkles as much as possible.
- Set a heatproof bowl over a pan of barely simmering water. Do not allow the bottom of the bowl to touch the water. Add butter, chocolate and sweetener and whisk until melted and smooth.
- Stir in eggs until well combined. Mixture will seize; this is normal. Whisk in stevia extract and coffee or water until mixture smooths out again.
- Pour into prepared pan and spread to the edges, smoothing top as much as possible. Refrigerate at least 4 hours and up to overnight.
- Combine cranberries water and sweetener in a medium saucepan over medium heat. Cook until berries pop, 5 to 10 minutes.
- Transfer to a blender or food processor and puree until completely smooth.
- Slice terrine and serve with a drizzle of coulis and lightly sweetened whipped cream.
Serves 10. Each serving has 6.45 g of carbs and 3.28 g of fiber. Total NET CARBS = 3.17 g.
Food energy: 246kcal Saturated fatty acids: 14.88g Total fat: 23.11g Calories from fat: 207 Cholesterol: 111mg Carbohydrate: 6.45g Total dietary fiber: 3.28g Protein: 4.89g Sodium: 154mg