Terrina de Chocolate

Hopefully, the unrest in Ivory Coast won't lead to a permanent increase in the price of cocoa / chocolate.  I adapted the original recipe by adding Bailey's and substituted the meringue with marshmallows.

'Guanaja' - 70% Cocoa

Terrina de Chocolate (Chocolate Terrine)

A:
25g bittersweet chocolate
1/3 cup cocoa powder
1/4 cup dulce de leche

1/3 cup water
3 tbsp gelatin

B:
1 large yolk + 1 quail egg yolk
2 tsp jaggery

C:
1 large egg white + 1 quail egg white
3 tbsp jaggery

D:
35g whipping cream
1/3 cup jaggery

1 tbsp Bailey’s Irish Crème liqueur
3 tbsp pieces of marshmallow
1/3 cup chopped toasted almonds

• Melt ingredients A in a double boiler.
• Soak gelatin in coffee and add to chocolate mixture.
• Allow the mixture to cool.
• Whip B until pale and thick.
• Whip C until stiff.
• Whip D.
• Fold B, C, D and Bailey's into the chocolate mixture.
• Pour half the mixture into a mini terrine mould lined with clingwrap.
• Sprinkle the meringue and almonds.
• Pour over the remaining chocolate mixture.
• Place in the freezer overnight.
• Slice and serve with whipped cream and raspberries.

(Recipe from here)