Italian
Vegan Chocolate and Peanut Terrine with Berries
by Giallozafferano · 2.9M subscribers on YouTube
A luscious vegan chocolate and peanut terrine with a date-peanut crust, silky chocolate ganache, mango sauce, and fresh berries. Chef Sauro Ricci shows you how to make this elegant plant-based dessert from Joia restaurant in Milan.
- Difficulty
- medium
Ingredients
17 items- Datteri Medjool DenocciolatiMedjool dates. Can substitute with prunes, dried cranberries, or dried apricots.
- Granella di ArachidiPeanut crumbs. Can substitute with chopped almonds or hazelnuts.
- Coconut Oil
- Tofu Vellutato
- Zucchero Integrale
- Dark Chocolate
- Cocoa Butter
- Sciroppo di AgaveUsed in both the ganache and the mango sauce.
- Crema di Arachidi
- Salt
- Coconut Milk
- Cocoa Powder
- Polpa di Mango
- Lemon Juice
- Raspberries
- Blueberries
- Dill
Method
- For the crust: puree pitted Medjool dates. Add peanut crumbs and mix well. Then add coconut oil and mix again.
- Press the mixture into the bottom of a mold, using a tamper or spoon to smooth the base. Refrigerate for 15 minutes.
- For the ganache: in a double boiler, combine silken tofu, whole cane sugar, chopped dark chocolate, cocoa butter, agave syrup, peanut butter, salt, coconut milk, and cocoa powder. Melt and stir for about 10 minutes.
- Transfer the mixture to a blender and emulsify until smooth.
- Pour the ganache into the mold over the crust. Tap to remove air bubbles. Refrigerate for about 8 hours.
- For the mango sauce: mix strained mango pulp with agave syrup and lemon juice to balance acidity and sweetness.
- To serve, warm the sides of the mold with a blowtorch to loosen the terrine. Unmold onto a plate.
- Decorate with raspberries, blueberries, and dill. Drizzle with mango sauce.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
