Spiced Chocolate Matcha Terrine

Spiced Chocolate Matcha Terrine

Looking for your next stunning dessert? This isn’t your typical terrine, it’s a dessert variety that takes the shape of a traditional paté and combines it with the earthy sweetness of matcha and rich dark chocolate. Serve a slice, and bring that “wow” factor back into your kitchen tonight.


10 to 12 servings


40 minutes


4 hours


For the White Chocolate Matcha Layer:

  • 4 tsp (10 g) matcha (green tea) powder
  • 2 tbsp (30 ml) hot water
  • 8 oz (227 g) white chocolate, chopped
  • ⅓ cup + 1 ½ cups (80 ml + 360 ml) heavy (35%) cream
  • 2 tbsp (28 g) unsalted butter
  • 1 tbsp (14 g) Redpath® Dark Brown Sugar, packed

For the Spiced Dark Chocolate Layer:

  • 1 cup (240 ml) heavy (35%) cream
  • ¾ cup (150 g) Redpath® Granulated Sugar
  • ¼ cup (56 g) unsalted butter
  • 2 tsp (4 g) dried chili flakes
  • 1 tsp (4 g) chili powder
  • ¼ tsp (2 g) salt
  • 14 oz (397 g) bittersweet chocolate, chopped


For the Spiced Chocolate Matcha Terrine:

  1. Have ready a 8 x 4 or 9 x 5 inch (20.5 x 10 or 23 x 13 centimetre) silicone loaf pan.
  2. Set a large bowl and the beaters from an electric mixer in the refrigerator to chill.

For the White Chocolate Matcha Layer:

  1. In a small bowl, stir together the matcha powder and hot water until smooth. Set aside.
  2. Place the white chocolate in a medium heatproof bowl.
  3. In a small pot, combine ⅓ cup (80 millilitres) cream, butter and Redpath® Dark Brown Sugar. Set pot over medium heat and stir until butter and sugar are melted and the cream is steaming.
  4. Pour cream mixture over white chocolate and let rest; 1 minute. Slowly stir mixture until chocolate is fully melted. Stir in the matcha mixture and set aside.

  5. Place 1 ½ cups (360 millilitres) of cream into the chilled bowl and beat with the chilled beaters until firm peaks form; 2 to 3 minutes.
  6. Fold ⅓ of the whipped cream [about 1 cup (240 millilitres/120 grams)] into the white chocolate matcha mixture.
  7. Pour into the bottom of the pan, smooth and place in the freezer while making the dark chocolate layer.

For the Spiced Dark Chocolate Layer:

  1. In a small pot, combine the cream, butter, sugar, chili flakes, chili powder and salt. Set over medium heat and bring to a simmer. Remove from heat, cover and set aside for 10 minutes.
  2. Place chopped bittersweet chocolate in a large heatproof bowl.
  3. Reheat cream mixture, until steaming. Strain through a fine sieve over the chocolate and let rest 1 minute. Discard solids.
  4. Slowly stir chocolate mixture until smooth and shiny and chocolate is fully melted. 
  5. Stir a large spoonful of the reserved whipped cream into the chocolate mixture.Fold in the rest of the whipped cream.

How to assemble the Spiced Chocolate Matcha Terrine:

  1. Pour mixture over the white chocolate matcha layer, cover with plastic wrap and return to refrigerator for a minimum of 4 hours (and up to 2 days).
  2. Remove from refrigerator 15 minutes before serving. Dip the loaf pan in a large bowl of hot water for a few seconds, then invert onto a cutting board and remove the pan. Dip a sharp knife in hot water, wipe it dry and slice terrine.


  • If you do not have a silicone loaf pan, line a metal or ceramic dish with plastic wrap. Once terrine is chilled, invert onto a cutting board and remove the dish and the plastic wrap.
  • Spiced Chocolate Matcha Terrine is delicious served with a dollop of unsweetened whipped cream.