Matcha Terrine Recipe | Rich & Smooth

This luxurious Matcha Terrine melts in your mouth, delivering deep richness and a subtle bitterness from the matcha.

 In this recipe, we swap out butter for olive oil to create a healthier yet equally indulgent dessert.

 Simply mix the ingredients in order and bake gently in a water bath. Chill overnight for the perfect smooth texture.

Ingredients (For a loaf pan 18cm × 9cm × 6cm deep)

• White chocolate: 220g
• Olive oil: 80g
• Matcha powder: 22g
• Eggs: 3 whole eggs
• Heavy cream: 40g
• Milk: 40g

Instructions

① Combine the chocolate and matcha

Melt white chocolate (220g) over a double boiler. Add olive oil (80g) and matcha powder (22g) and mix well.

② Mix eggs and dairy

In a separate bowl, beat 3 eggs, warm them gently to body temperature, then add milk (40g) and heavy cream (40g). Mix well.

③ Incorporate into the matcha mixture

Add the egg mixture little by little into the chocolate-matcha mixture, stirring until smooth and fully emulsified.

④ Strain the batter

Strain the mixture through a fine mesh sieve to remove any lumps for an extra smooth finish.

⑤ Bake in a water bath

Pour the batter into a lined loaf pan. Cover loosely with aluminum foil and bake in a preheated 180°C (356°F) oven for 50–60 minutes using a hot water bath.

⑥ Cool and chill

Once baked, let cool to room temperature. Then chill in the refrigerator overnight to set.

⑦ Finish and serve

The next day, gently remove from the mold. Dust with extra matcha powder if desired, and enjoy!

Tips for the Best Results

• Baking in a water bath helps keep the texture moist and smooth
• Straining the batter twice removes lumps and gives it a fine, silky texture
• A dusting of matcha before serving adds aroma and a refined presentation