Triple Chocolate Terrine

A relatively easy but impressive looking prepare in advance dessert. This wickedly rich chocolate terrine goes well with fresh fruit, fruits in alcohol or mulled fruit compote.

Serves 8 – easily doubled

Ingredients:

375ml double cream
125g good quality white chocolate – melted
125g good quality milk chocolate – melted
125g good quality plain chocolate – melted

Apparatus:

450g loaf tin lined with baking parchment and/or cling film

How to make it

  • Whip one third of the cream until it just shows the trail of the whisk – it should still be slightly runny but have increased in volume.
  • Fold in the cooled but still liquid white chocolate until evenly mixed.
  • Pour into the prepared tin, level the surface and chill until it is firm enough to take the next layer.
  • Whip half of the remaining cream and make the milk chocolate layer in the same way, spread over the white chocolate layer and chill.
  • Whip the remaining cream and make the plain chocolate layer, spread over the milk chocolate layer, cover and leave in the fridge overnight.
  • To serve, invert tin onto a plate and peel off the film/paper. Serve in thin slices.

For a simple mulled fruit compote poach a couple of peeled and cored pears cut into 8 pieces and 4 dried figs, quartered in 300ml red wine and 150ml water, with 1 cinnamon stick and a few whole cloves for about 20 mins. Strain the fruit and return the liquid to the saucepan. Mix 2tsp arrowroot with 2tbsp cold water and stir into the liquor. Cook over a gentle heat until thickened. Stir in 1 tbsp of brandy (optional) and return the fruit and spices to the pan. Leave to cool.

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