Rich and Moist! Matcha Chocolate Terrine

Chop the white chocolate finely and cut the butter into 1 cm cubes. Sift the matcha powder mixed with cake flour.

💡 Tip: Chopping the chocolate finely makes it melt more easily.

Environ 5 min

In a bowl, combine the white chocolate, butter, and heavy cream, and melt them over a double boiler. Stir while melting to prevent the chocolate from burning.

💡 Tip: Aim for a double boiler temperature of 50-60°C.

Environ 10 min

In another bowl, add the egg yolks and granulated sugar, and whisk until pale.

💡 Tip: Be careful not to overmix, as it may separate.

Environ 3 min

Gradually add the melted chocolate to the egg yolks, mixing well each time. Next, add the milk and mix.

💡 Tip: Add slowly to avoid a temperature shock between the chocolate and egg yolks.

Environ 5 min

Add the sifted matcha powder and cake flour, and gently fold together with a rubber spatula until there is no powdery residue.

💡 Tip: Avoid overmixing to prevent gluten development, which can make it tough.

Environ 3 min

Line the mold with parchment paper and pour in the batter. Tap the mold a few times to release any air bubbles.

💡 Tip: If the bottom of the mold is removable, wrap it in aluminum foil.

Environ 2 min

Bake in a preheated oven at 160°C for 35 minutes. Adjust baking time according to your oven.

💡 Tip: A good indicator is when a bamboo skewer inserted comes out with a little batter attached.

Environ 35 min

Once baked, let it cool to room temperature and chill in the refrigerator for at least 3 hours. Chilling allows the flavors to settle and enhances the taste.

💡 Tip: If the chilling time is too short, it may be difficult to remove from the mold.

Environ 180 min

Remove from the mold and dust with powdered sugar if desired. Garnishing with matcha powder adds an elegant touch.

💡 Tip: Using a warmed knife will help you cut it neatly.

Environ 2 min