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Serves 8 – 10
Whether your serve this make ahead dessert on its own or with pouring cream, you’ll be asked for more !
Notes:
• Make sure your butter is soft before you start !
• Also ensure you have cling film to hand
Preparation time: 40 mins
For the plain chocolate mint mixture
200g (7oz) After Eight chocolate mint creams
85ml (3fl oz) milk
55g (2oz) unsalted butter, softened
a 284ml carton of double cream, lightly whipped
For the white chocolate mixture
A 200g (7oz) bar of plain chocolate, broken into pieces, plus extra for chocolate curls
(You can use Nestle white chocolate or just plain white cooking chocolate, which is less sweet)
150ml (1/4pt) milk
55g (2oz) unsalted butter, softened
a 284ml carton of double cream, lightly whipped
You will need:
A 900g (2lb) loaf tin or circular bowl, lined with cling film
Method
• Melt the chocolate mint creams and white chocolate with their milk in separate heatproof bowls placed over pans of simmering water. Remove from the heat and leave until almost cold
• Line tin/bowl with cling film making sure to leave lots of cling film to cover the top of your dessert
• Beat the butter into the mixture until smooth, then fold in the whipped cream
• Spoon two-thirds of the melted chocolate mint mixture into the prepared tin or bowl, smoothing over the base and up the sides
• Spoon the melted white chocolate mixture into the center, then spread the remaining plain chocolate mint mixture carefully and lightly on top
• Fold over the cling film and freeze for at least 6 hours, or overnight, until solid
• Half an hour before serving, remove the Marquise from the tin and strip away the cling film. Chill in the fridge for 30 minutes. Cut into slices with a hot knife and serve decorated with chocolate curls.
The terrine will keep in the freezer for up to 2 months !
Source: Woman and Home Magazine, 2000 |
