Name: Dark chocolate and koeksister terrine
Prep time: 420 min
Cook time: 5 min
Total time: 425 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 180 g butter cubed; 3 cream; 350 g dark chocolate finely chopped; 3 eggs large; 95 g icing sugar; 1 tsp Robertson's vanilla essence; salt pinch; 1 castor sugar; ¾ cup cream; 150 g koeksisters chopped; 100 g ginger biscuits chopped; 125 ml cream; 1 tsp castor sugar; vanilla seeds from half pod; 100 g ginger biscuits chopped; fresh mint to garnish

Recipe Disclaimer

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Ingredients (16)

180 g	butter — cubed
3	cream
350 g	dark chocolate — finely chopped
3	eggs — large
95 g	icing sugar
1 tsp	Robertson's 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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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.

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Creamy Chocolate meringue tart
Salted chocolate apple toffee bars

Hot cross bun ice cream

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