Dark chocolate and koeksister terrine

Food24
12 servings Prep: 7 hrs, Cooking: 5 mins By Food24
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Tap for method

Ingredients (16)

180 g butter — cubed
3 cream
350 g dark chocolate — finely chopped
3 eggs — large
95 g icing sugar
1 tsp vanilla — essence
salt — pinch
1 castor sugar
¾ cup cream
150 g koeksisters — chopped
100 g ginger biscuits — chopped
TO SERVE:
125 ml cream
1 tsp castor sugar
vanilla — seeds from half pod
100 g ginger biscuits — chopped
fresh mint — to garnish
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Tap for ingredients

Method:

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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