White & dark chocolate terrine

White & dark chocolate terrine

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 30 mins Plus 2 hours chilling

A challenge

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: per serving

  • kcal679
  • fat56g
  • saturates32g
  • carbs40g
  • sugars39g
  • fibre1g
  • protein6g
  • salt0.16g


  • a little oil, for greasing
  • 200g white chocolate, broken into pieces
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 568ml pot double cream
  • 300g dark chocolate, broken into pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2 large egg whites


  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).

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Apr, 2015
Love this but use a smaller mould like a muffin case. Means no cutting and you keep the finish more defined. Also i pour milk chocolate over the top once set. Found the white chocolate part really easily splits and quite often have to set in the freezer. Other than that amazing crowd pleaser
4th Apr, 2013
Brilliant recipe, went down a storm, though did end chucking it in the freezer for a couple of hours to help it set.
14th Apr, 2011
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 :)
14th Apr, 2011
A bit better than just a plain terrine, but still, pretty bland.
22nd Feb, 2011
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?
10th Jan, 2011
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:-((
28th Oct, 2009
Really easy to make!
12th Apr, 2009
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!
3rd Apr, 2009
Turned out exactly like the picture. No need to change a thing. I used Bourneville chocolate and Milky Bar white chocolate.
2nd Apr, 2009
I found it better to softly whip the cream BEFORE folding in the cooled chocolates.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?