Chocolate Terrine

Low carb but high fat this is a recipe for a special occasion. It is yummy though.

Prepare this the day before you need/want it. Easier said than done because you will probably want it as soon as it is done!!



For the terrine
2 tsp vegetable oil, for greasing
250g/9oz white chocolate, broken into pieces
175g/6oz dark chocolate, minimum 70 per cent cocoa solids, broken into pieces
600ml/1 pint double cream, whipped until soft peaks form when the whisk is removed
2 free-range egg whites, whisked until stiff peaks form when the whisk is removed

For the chocolate sauce
65g/2oz dark chocolate, minimum 70 per cent cocoa solids, broken into pieces
65ml/2fl oz double cream
½tbsp unsalted butter
75g/2½oz dark chocolate, grated, to serve

Brush a 900g/2lb loaf tin with oil, then line with cling film.

Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the white chocolate and stir until melted. Set aside to cool slightly.

Repeat the process in a clean bowl with the dark chocolate.

Fold a third of the whipped cream into the white chocolate until well combined then fold the remaining whipped cream into the dark chocolate until well combined.

Carefully fold the egg whites into the dark chocolate mixture until mixed in completely.

Spoon half of the dark chocolate mixture into the prepared tin. Pour over all of the white chocolate mixture, then top with the remaining dark chocolate mixture. Chill in the fridge overnight. When the terrine is ready to serve, make the chocolate sauce (This sauce should not be reheated.)

Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the pan (do not allow the base of the bowl to touch the water). Add the chocolate and cream to the bowl and stir until the chocolate has melted and the mixture is completely smooth and well combined.

Add the butter and stir until it has melted and the mixture is glossy.

To serve, turn the chocolate terrine out onto a serving plate. Cut into slices. Place one slice into the centre of each serving plate. Pour over the chocolate sauce and sprinkle over the chocolate shavings.

You can of course serve this without the chocolate sauce - should you want to!