Thread: Iced White chocolate Terrine with Mocha Sauce

This can be made well in advance!!! Serves 12 people.

Allow 40 mins preparation.

Terrine:-

10oz white chocolate with hazelnuts
6 tablespoon milk
2oz ratafia biscuits
3 tablespoons tia maria
4oz soft unsalted butter
3 eggs, separated
1/2 pint heavy (double) cream, lightly whipped

Mocha Sauce:-

6oz dark chocolate
1/2 pint water
2 teaspoon cornflour
2 teaspoon instant coffee
1 tablespoon tia maria
1 tablespoon double/heavy cream

1 Break the chocolate into a pan, add the milk and heat gently, stirring occasionally, until melted. Pour into a bowl.

2 Meanwhile spread the ratafia bisuits over the base of a dish and sprinkle with the Tia Maria.

3 Beat the butter into the melted chocolate, add the egg yolks then fold in the whipped cream.

4 Whisk the egg whites until stiff then fold them into the chocolate mixture. Finally add the ratafia biscuits (do not add any Tia Maria that's left over or the terrine may separate) Pour into a 2lb loaf tin that has been lined with clear film.

5 Cover with foil and freeze for at least four hours, or overnight.

6 To make the sauce, put the chocolate in a pan with all but a tablespoon of the water and heat gently until the chocolate has melted. Stir the cornflour and coffee into the reserved water then add to the pan stirring until smooth and thickened. Add the Tia Maria. Cover the surface of the sauce with clear film to prevent a skin from forming and leave to cool.

7 To serve, remove the terrine from the freezer and peel away the cling film. Pour the mocha sauce onto large plates then place a slice of the terrine on top. Place a drop of cream on the sauce and and run a cocktail stick or sharp knife through the centre to make a "heart".

The mocha sauce is not suitable for freezing.

Well this sounds luscious!


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