CHOCOLATE TERRINE RECIPE
(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.