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White & dark chocolate terrine

White & dark chocolate terrine

Rating: 3 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • 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: per serving
HighlightNutrientUnit
kcal679
fat56g
saturates32g
carbs40g
sugars39g
fibre1g
protein6g
low insalt0.16g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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).

Goes well with

Recipe from Good Food magazine, April 2009

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Overall rating

Rating: 3 out of 5.6 ratings

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