Recipes

Junmai Daiginjo Sake Chocolate Terrine

Using Junmai Daiginjo both in and alongside this dessert creates a seamless loop of fruity, floral, and chocolatey notes.

Junmai Daiginjo Sake Chocolate Terrine

Ingredients (serves 6)

Use a small pound mold (Approximately 6.8" x 2.2" x 2.3")

  • 3.5 fl oz Kubota JDG
  • 5.3 oz cream cheese, room temperature
  • 3.5 oz milk chocolate
  • 3.5 fl oz milk
  • 1/2 teaspoon powdered agar

Dry Mix

  • 3 tablespoons granulated sugar
  • 2 tablespoons cocoa powder, sifted

Directions

  1. Step 1

    Bring the cream cheese to room temperature (or soften briefly in the microwave). Sift the cocoa powder. Line the pound mold with baking paper.

  2. Step 2

    Break the chocolate into pieces and melt in a bowl set over hot water. Add the dry mix and stir well with a rubber spatula. Add the cream cheese and mix until smooth.

  3. Step 3

    Combine the sake and milk in a small saucepan and bring to a boil. Remove from heat and stir in the powdered agar.

  4. Step 4

    Add the sake mixture from Step 3 into the chocolate mixture a little at a time, stirring to combine. Pour into the lined mold and let cool slightly, then refrigerate until set. Once firm, unmold, slice as desired, and serve.

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