Matcha & Yuzu Chocolate Terrine with Black Sesame Crumble

Instructions

1. 1

   For the terrine: Line a small loaf pan (approximately 8x4 inches) with parchment paper, leaving an overhang for easy removal. Grease the pan lightly.

   ~5 min
2. 2

   In a saucepan over medium heat, gently heat the heavy cream and butter until the butter is melted and the cream is steaming but not boiling. Remove from heat.

   ~5 min
3. 3

   Finely chop the dark chocolate and place it in a heatproof bowl. Pour the hot cream mixture over the chocolate and let it sit for 2 minutes, then whisk until smooth and glossy. This is your ganache base.

   ~5 min
4. 4

   In a separate bowl, whisk the egg yolks with the granulated sugar until pale and slightly thickened. Gradually whisk about one-third of the warm ganache into the egg yolk mixture to temper the yolks. Then, pour the tempered yolk mixture back into the remaining ganache and whisk until thoroughly combined.

   ~7 min
5. 5

   Sift the matcha powder and yuzu juice into the chocolate mixture. Whisk until the matcha is fully incorporated and there are no lumps. The mixture should be smooth and intensely flavored.

   ~3 min
6. 6

   Pour the terrine mixture into the prepared loaf pan. Tap the pan gently on the counter to remove any air bubbles. Cover the surface directly with plastic wrap to prevent a skin from forming.

   ~2 min
7. 7

   Refrigerate the terrine for at least 3 hours, or preferably overnight, until completely set and firm.

   ~180 min
8. 8

   For the black sesame crumble: Preheat your oven to 300°F (150°C).

9. 9

   In a food processor, combine the black sesame seeds, all-purpose flour, powdered sugar, and salt. Pulse until the sesame seeds are coarsely ground.

   ~3 min
10. 10

    Add 2 tablespoons of cold water and pulse until the mixture just starts to clump together, forming coarse crumbs. Be careful not to overmix; you want distinct crumbles.

    ~2 min
11. 11

    Spread the crumble mixture evenly onto a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until lightly golden and fragrant. Let it cool completely on the baking sheet.

    ~15 min
12. 12

    To serve: Carefully lift the terrine out of the loaf pan using the parchment paper overhang. Slice the terrine into desired portions using a sharp knife dipped in hot water and wiped dry between cuts. Sprinkle generously with the cooled black sesame crumble.

    ~5 min