Four Chocolate Terrine – Indulge in this decadent dessert from Dr Oetker
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100g bar Dr. Oetker Premium Fine Cook’s Chocolate 90% Extra Dark
475ml (16fl.oz) double cream, at room temperature
150g bar Dr. Oetker Fine Cook’s Chocolate 35% Milk
150g bar Dr. Oetker Fine Cook’s Chocolate White
125g (4 ½ oz) Dr. Oetker Fine Cook’s Chocolate 72% Extra Dark
To decorate: Milk Chocolate curls – see tip
Line a deep 500g (1lb 2oz) loaf tin with cling film, smoothing out the cling film as much as possible round the tin sides and over the tin base. Break the 90% Extra Dark Chocolate into a heatproof bowl and place over a saucepan of barely simmering water to melt. Remove the bowl from the water.
Measure out 125ml (4 ½ fl.oz) cream in a jug and carefully stir the cream into the chocolate – it will thicken quickly – until well blended. Pile into the base of the tin and spread out evenly, tapping the tin on the work surface to ensure the chocolate cream settles in the tin. Chill in the fridge for 20-30 minutes until firm.
Repeat this process with the Milk Chocolate, this time using 100ml (3 ½ fl.oz) cream to make another layer on top. Make up the White Chocolate layer using a further 100ml (3 ½ fl.oz) cream and leave to set. You’ll need to leave the milk and white chocolate layers longer to set firm than the darker chocolate layers.
For the final layer, melt the 72 % Extra Dark Chocolate as above, but this time add the remaining 150ml (1/4 pt) cream to the mixture and spread thickly on top of the white layer – you may need to draw up the sides of the cling film to support the mixture if your tin isn’t quite deep enough. Smooth the surface, cover loosely and chill for a further 2 hours to make sure your terrine is completely set.
To serve, invert the tin on to a serving plate or board and peel off the cling film. For a very smooth finish, gently run the blade of a knife heated in hot water over the top and sides. The terrine is now ready to serve; decorate with chocolate curls then slice and enjoy!
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.
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.
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.