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

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