Chocolate caramel terrine

Here’s an impressive-looking pud that’s easy to assemble ahead of your get-together. Dark chocolate and caramel wafers are a classic combination, so it’s sure to please.

SERVES 6-8 PREP 40 mins plus cooling and at least 6 hrs freezing COOK 5 mins EASY V ❄

sunflower oil, for the tin 200ml double cream

1 tbsp cocoa powder, plus extra

for dusting

300g caramel from a jar or can 100g dark chocolate,

finely chopped

200g mascarpone

7-8 caramel wafers (depending on the size of the tin), cut in half lengthways

1 Oil a 900g loaf tin and line with a double layer of baking parchment. Put the cream, cocoa powder, 200g caramel and a pinch of salt in a pan set over a medium heat and bring to the boil, whisking occasionally to combine. Tip the chocolate into a heatproof bowl, then pour over the hot cream mixture. Leave for 1 min, then stir everything together until the chocolate is melted and smooth. Leave to cool slightly for 5-10 mins. 2 Beat the mascarpone into the cooled chocolate mixture using an electric whisk until smooth, glossy and the whisk leaves a trail behind in the mixture, about 3-4 mins.

3 To assemble the terrine, press the top halves of the caramel wafers into the bottom of the tin, cut-side up, trimming to fit if needed.

4 Beat the remaining caramel with a whisk to loosen it, then spread half of it over the wafers in the tin. Spoon half the chocolate mixture over the top, then arrange the remaining wafer halves over the chocolate layer. Cover with the remaining caramel, ensuring everything is evenly covered, then top with the rest of the chocolate mixture. Cover the terrine with a strip of baking parchment, then freeze for at least 6 hrs or overnight. 5 Remove the terrine from the freezer 10 mins before serving, then turn out onto a chilled dish or serving plate. Dust generously with cocoa powder before cutting into slices to serve.

PER SERVING (8) 538 kcals • fat 37g • saturates 24g •

carbs 44g • sugars 33g • fibre 2g • protein 6g •

salt 0.3g