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Three Chocolate Terrine

Three Chocolate Terrine

10 slices
For a chocolate lovers heaven try this indulgent Three Chocolate terrine, simple to make yet so delicious!
Recipe Ingredients
How to Prepare
Tips
You will find that when the melted darker chocolates are combined with the cream the mixture stiffens quickly, so use the chocolate when it is warm and the cream at room temperature in order to achieve a smooth, finished texture.
Tips
For chocolate curls, the chocolate needs to be just at the right texture for making perfect curls; ideally you want the chocolate to be slightly under-set in order for the oils in the chocolate to remain pliable. Try to avoid chilling any chocolate you want to use in this way as it will become brittle and will splinter if over-cold. It is best to allow chocolate to come back to room temperature before attempting to make such decorations if you do have to refrigerate it.
Tips
Melt 50g (2oz) Dr. Oetker Milk Chocolate as before then spoon on to a clean board and spread out very thinly using a spatula or palette knife; leave in a cool place to set. When the chocolate begins to set, hold a large knife at a 45 degree angle to the work surface and pull gently through the chocolate so that the chocolate curls up along the knife blade. Work quickly so that the chocolate doesn't harden completely. Put the curls on a board lined with baking parchment and put in a cool place until ready to use.
Tips
Store dessert in the fridge until ready to serve. If it is a hot day, don't leave the terrine out for too long as it could melt.
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