White & dark chocolate terrine
Easy yet impressive. Serve with the star anise biscuits below, or just buy gingernuts or shortbread.
Serves 8 Prep 30 mins plus 2 hrs chilling No cook
oil, for the tin
200g white chocolate, broken into pieces
570ml double cream
300g dark chocolate, broken into pieces
2 large egg whites
1 Oil a 2lb loaf tin (about 22 x 11 x 6cm), line completely with cling film (the oil helps it stick), then line the base with a strip of baking parchment. Gently melt the white chocolate in a heatproof bowl over a pan of barely simmering water, then remove from the heat and leave to cool a little. Using an electric whisk, beat in 200ml of the cream until the mix holds own shape. Set aside.
2 Melt the dark chocolate in the same way, then remove from the heat and cool for 1 min. Gradually stir the remaining cream into the melted chocolate until you have a smooth, thick ganache. Whisk the egg whites to soft peaks, stir a third into the ganache to loosen it, then fold in the rest.
3 To assemble, spoon just under half of the dark mixture into the tin and smooth the surface. Spoon over the white chocolate and smooth, then gently spoon the remaining dark chocolate mixture over the top, being careful not to disturb the white layer, again smoothing the surface. Cover and chill for at least 2 hrs. If you’re making the terrine the day before, let it sit at room temperature for 1 hr before serving.
4 To serve, turn the tin upside down onto a serving plate and use the edges of cling film to ease out the terrine. Remove the cling film and baking parchment and serve with the star anise biscuits.
679 kcals, fat 56g, saturates 32g, carbs 40g, sugars 39g, fibre 1g, protein 6g, salt 0.2g