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.

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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.

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

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

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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.

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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.

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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.

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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.

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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.

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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.

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