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| 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.
