Dark Chocolate Terrine

Served with Red Berries and a Raspberry Coulis served with a Vintage Port. Serves 10.

Ingredients:

Terrine

• 225g dark chocolate (between 50-70% cocoa solids)
• 150g unsalted butter, cubed and softened
• 100g unrefined caster sugar
• 3 medium egg whites
• 25g cocoa powder
• 300ml double cream

Raspberry Coulis

• 300g raspberries
• 20g caster sugar
• 1 tbsp. lemon juice
• Red berries for garnish

Preparation:

1. Melt the chocolate with 75g of the butter in a bowl over a pan of simmering water. Once melted, stir the mixture until smooth and then allow it to cool slightly.
2. Line a 900g loaf tin with cling film.
3. In a large mixing bowl, beat the rest of the butter with the sugar until smooth. Stir in the cocoa powder to form a smooth paste.
4. In two separate bowls whisk the double cream and egg whites to soft peak stage.
5. Stir the cooled melted chocolate mixture into the cocoa powder and butter paste in the large mixing bowl. Fold in the gently whipped cream, followed by the egg whites, until evenly mixed.
6. Pour the mixture into the cling film lined loaf tin and gently bang the tin on a hard surface to settle the mixture within it. Leave to harden in the freezer.
7. Blend the raspberries and sugar together until smooth. Strain them through a sieve to remove the seeds. Stir in enough lemon juice to reach the desired consistency.
8. One hour before serving: transfer the terrine to the fridge and allow to defrost slightly. Just before serving, turn out on to a cutting board and slice.
9. Serve on a pool of raspberry coulis with some scattered red berries.