White & dark chocolate terrine

Recipe uploaded by

James Martin

3 ratings

Recipe by James Martin

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1. Video tutorial: Melting chocolate

1. Brush a 2lb loaf tin (about 22 x 11 x 6cm) with oil, line completely with cling film (the oil will help it to stick to the sides), 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 mixture is just holding its own shape. Set aside while you make the dark layer.
2. Melt the dark chocolate as you did the white, then remove from the heat and cool for 1 min. Little by little, 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 loaf 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 (see Goes well with, right).

PER SERVING

679 kcalories, protein 6g, carbohydrate 40g, fat 56 g, saturated fat 32g, fibre 1g, salt 0.16 g

Latest comments and suggestions

• Jane

  02 April 2009

  Jane rated and commented on this recipe

  

  I found it better to softly whip the cream BEFORE folding in the cooled chocolates.

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• SHARON

  03 April 2009

  SHARON rated and commented on this recipe

  

  Turned out exactly like the picture. No need to change a thing. I used Bourneville chocolate and Milky Bar white chocolate.

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• lislec

  12 April 2009

  lislec rated and commented on this recipe

  

  Fab recipe. Really easy and tasted delicious. It looked amazing to serve (even though I didn't quite whip the white choc mix for long enough) and went down a treat!

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• helencook

  28 October 2009

  helencook commented on this recipe

  Really easy to make!

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Ingredients

• a little oil , for greasing
• 200g white chocolate , broken into pieces
• 568ml pot double cream
• 300g dark chocolate , broken into pieces
• 2 large egg whites

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Ingredients

• a little oil , for greasing
• 200g white chocolate , broken into pieces
• 568ml pot double cream
• 300g dark chocolate , broken into pieces
• 2 large egg whites

PER SERVING

679 kcalories, protein 6g, carbohydrate 40g, fat 56 g, saturated fat 32g, fibre 1g, salt 0.16 g

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