Dark chocolate and koeksister terrine



Ingredients 18
Servings 12
Time 1 hr + 6 hrs refrigeration

Ingredients

  • TERRINE:
  • 180
    g
    butter - cubed
  • 3
    Tbs
    cream
  • 350
    g
    dark chocolate - finely chopped
  • 3
    large eggs
  • 95
    g
    icing sugar
  • 1
    tsp
    vanilla essence
  • pinch salt
  • 1
    Tbs
    caster sugar
  • ¾
    cup
    cream
  • 150
    g
    koeksisters - roughly chopped
  • 100
    g
    ginger biscuits - roughly chopped
  • TO SERVE:
  • 125
    ml
    cream
  • 1
    tsp
    caster sugar
  • seeds from ½ vanilla pod
  • 100
    g
    ginger biscuits - rough chopped
  • mint leaves - to garnish
 

Method

5 mins
 


For the terrine, line a 22cm x 8cm loaf tin with plastic wrap, allowing an overhang of at least 5cm all round. Combine the butter, cream and chocolate in a large glass bowl and melt it over a double boiler until smooth. Allow it to cool for 5 minutes.

Separate the egg yolks from the egg whites. Whisk the egg yolks, one by one, into the chocolate mixture. Whisk in the icing sugar, vanilla and salt. Allow the mixture to cool for at least 30 minutes.

Once the mixture is cool to the touch, whisk the egg whites in a clean mixing bowl together with the caster sugar for a minute or two until stiff peaks form. Whisk the cream in a clean mixing bowl until firm. Fold the whipped egg whites into the chocolate mixture. Fold in the cream mixture followed by the koeksisters and ginger biscuits. Spoon the mixture into the prepared loaf tin and refrigerate for at least 6 hours or overnight.

To serve, whip the cream, caster sugar and vanilla seeds until firm. Unmould the terrine onto a serving platter and peel off the plastic. Add the whipped cream to a piping bag fitted with a large round nozzle and decorate the top of the terrine with the cream. Slice the terrine into 12 slices. Serve each slice with a sprinkling of the biscuits and garnish with mint, if preferred.

TIP:

You can easily add an alcoholic twist to this dessert by whisking in a tablespoonful of Kahlua, Frangelico or rum.

ALSO TRY:

Creamy Chocolate meringue tart
Salted chocolate apple toffee bars 

Hot cross bun ice cream 


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