Chocolate Terrine with Candied Clementines
Chocolate Terrine with Candied Clementines
Open in full-screen mode

Chocolate Terrine with Candied Clementines

25 MIN
1 H


Candied Clementines



Candied Clementines

  1. Place the clementines in a saucepan just large enough to hold them. Cover with cold water and bring to a boil. Drain and repeat 3 more times. This blanching will make them less bitter.
  2. In the same saucepan, bring the water and sugar to a boil. Add the clementines and simmer gently for about 90 minutes (see note). Let cool. Refrigerate overnight in the syrup. The next day, drain and cut a thin slice off each end. Set aside.


  1. Lightly oil a small loaf pan (about 9 x 19 cm or 3 1/2 x 7 1/2 inches) and line it with plastic wrap.
  2. Place the chocolate in a bowl. Set aside.
  3. In the microwave oven or in a saucepan on the stove, bring the cream and honey to a boil. Pour over the chocolate. Let the chocolate melt for 5 minutes without stirring.
  4. Whisk the mixture until smooth. Add the butter and vanilla and whisk until the butter has melted.
  5. Pour a quarter of the ganache into the loaf pan. Freeze until firm, about 15 minutes. Arrange the clementines end to end in the middle of the loaf pan; the cut ends should be touching. Fill the pan with the remaining ganache, completely covering the clementines.
  6. Refrigerate for 24 hours.
  7. To serve, umould the ingot and cut it into slices with a sharp knife. To make cutting easier, dip the knife in boiling water, then dry it with a paper towel.


  1. I used mandarin oranges and needed 5 of them to fit end to end of the loaf pan. They shrank and looked pretty crinkly, but were absolutely wonderful when eaten with the ganache. In fact, I think I will put 2 side by side next time. I needed 1/4 more ganache to cover the oranges and put them in the middle. Served with lightly sweetened whipped cream, the dessert was wonderful. I will definitely make it again. Also, the recipe will easily feed 12 people after a big dinner.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.