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(makes three loaf tins)  - Divide quantities by 3 for one loaf tin


220 grams dark chocolate melted

20 egg yolks

375 grams castor sugar

2/3 tbspns instant coffee melted in 100 mls of hot water

150 grams clear honey

425 grams unsalted butter softened

250 grams cocoa powder

675 mls double cream, whipped

Dash of Cognac


Butter three loaf tins and line with cling film.

Mix together, one by one, the egg yolks, castor sugar, coffee mixture and clear honey into the melted chocolate.

Mix softened butter with cocoa powder then add to your first mixture.

Next fold in the whipped cream, a 1/3 at a time and add the cognac.

Divide between the three loaf tins, fold the cling film over firmly and neatly, then freeze.

Serve straight from the freezer with a warm knife to slice through evenly.

Bon appetite!

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