White & dark chocolate terrine

White & dark chocolate terrine

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(6 ratings)

By

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Cooking time

Prep: 30 mins Plus 2 hours chilling

Skill level

For the keen cook

Servings

Serves 8

James's take on a classic chocolate marquise has a silky-smooth layer of white chocolate sandwiched in the middle

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
679
protein
6g
carbs
40g
fat
56g
saturates
32g
fibre
1g
sugar
39g
salt
0.16g

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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Method

  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).

Recipe from Good Food magazine, April 2009

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Comments

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oli_mason12's picture

Brilliant recipe, went down a storm, though did end chucking it in the freezer for a couple of hours to help it set.

alexcooles's picture
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Foodie Girl, i'm guessing you're doing Food Tech for GCSE or A Level, like me? You could develop the product by adding a cherry sauce or a milk chocolate layer? The cream is used to thicken, you could use marcapone instead. Hope than helps :)

alexcooles's picture
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A bit better than just a plain terrine, but still, pretty bland.

danielle_95x's picture
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I love this recipe, but was just wodnering if anyone had any ideas on how i could develop this as a product? also what is the purpose of the cream? is there anything else i could use instead?

irenemorrill's picture
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I think this could be good, the dark chocolate part worked like a dream but the white chocolate left everything to be desired, it was sickly and sloppy. Next time,I would add some marscapone or cream cheese in an effort to lighten up the white chocolate part instead of cream, perhaps a 50:50 mixture. Very dissappointed:-((

helencook's picture

Really easy to make!

lislec's picture
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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!

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

janeusher's picture
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I found it better to softly whip the cream BEFORE folding in the cooled chocolates.

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