Use chocolate with a high cacao percentage. I use Valrhona's 'Caraïbe' chocolate.
[Prepping:] Preheat the oven to 110℃. Fill a kettle and bring it to a boil. Line the pound tin with parchment paper.
[Prepping 2:] Cover the outsides of the pound tin with a sheet of aluminum foil to avoid the hot water from leaking inside.
Chop up the chocolate and melt it in a bowl over a 50℃ hot water bath.
Add 1/3 of the sugar and the cream into the egg yolks and mix them well.
Make a meringue. Sift the powdered sugar into the egg whites in 3 batches. Whip until you can form peaks.
When the chocolate melts, add the egg yolk mixture from Step 4, and mix well with a whisk. Mix more like you're grinding rather than whipping.
The chocolate will become pretty heavy. Add the corn starch and mix until smooth.
Add the meringue in 2 batches. The chocolate will still be heavy with the first addition, so mix them well with a whisk.
Use a rubber spatula for the second addition of the meringue. Fold in using a cutting motion until the mixture is glossy and the meringue melds well.
Pour the mixture into the pound tin. Pour hot water into the baking pan from the preheated oven, filling up to about 1cm from the bottom. Place the pound tin in the hot water, and bake for 120 minutes.
My baking tray isn't deep enough, so I use a relatively large enamel flat container to make the hot water bath.
Take the terrine out of the oven. When it cools down, cover it with plastic wrap and chill in the fridge before removing from the pound tin.
Slightly warm the knife for best results when slicing the terrine.
For best results, heat the knife well and wipe it clean with each slice. Take care not to burn yourself!
Story Behind this Recipe
After experimenting several different ways to make a rich terrine to suit my taste, I've finally settled with this recipe.
Make sure to use some delicious chocolate because you can really taste the chocolate in this terrine! I used cream that's high in fat. If you have any leftover cream, whip it up to accompany the terrine. Without the corn starch the terrine will have a soft texture.