Double Chocolate Terrine

Double Chocolate Terrine

Chocolate Terrine

Preparation time:           3 hours

Serve:                           5

Ingredients:                   liquid milk 500 ml

                                    White chocolate 250 gm

                                    Dark chocolate 250 gm

                                    Eggs 4

                                    Sugar 50 gm

                                    Fresh cream 500 gm

                                    Gelatin powder 10 gm

How to make:

                                    Keep white and dark chocolates in two different bowls. Heat the milk in a pan and when boils pour the milk equally in two chocolate bowls. Dissolve the chocolates in milk. Make double cream beating fresh cream with a whisk. Take egg yolks and sugar in a bowl, put on warm water and stir with whisk. When the sugar dissolves, pour in the wet gelatin and stir to mix. Remove from the warm water and pour equally in the chocolate bowls. Now add the double cream equally in chocolate bowls. The white and dark chocolate mixes are ready. Pour dark chocolate mix in a dye and keep in deep fridge. When the mix freezes pour the white chocolate mix on top and keep in deep fridge again. When the mix freezes, remove from fridge, take out from dye and cut into pieces to serve in a dish.