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Double Chocolate Terrine

Serves 10-12
200g (7 oz) white chocolate                              350g (12 oz) dark chocolate
(Lindt Excellence)                                             (Bourneville)                            
300ml (½ pt) double cream                               450ml (¾pt) double cream                   
2 egg yolks                                                       2 tablespoons brandy

Line a 900g (2lb) loaf tin with clingfilm.

1       For the white chocolate layer, break the white chocolate into a bowl with the double cream and melt together over a pan of simmering water until smooth.  Leave to cool.
[Note that Green & Black’s white chocolate may not solidify properly later.]

2       For the dark chocolate layers, break the dark chocolate into a food processor and process to a fine powder.  Boil half of the cream and pour into the processor.  Process until smooth, then add the egg yolks and brandy.  Mix until blended.  Whisk the remaining cream in a bowl to soft peaks and fold into the dark chocolate mixture in a bowl.  Pour some of this mixture to reach one-third of the way up the lined tin then transfer to the freezer for about one hour, until set.

3       When just set, pour in the white chocolate and freeze for about two hours until set.

4       Spoon the remaining dark chocolate on top of the white mixture, cover and put back into the freezer for about 6 hours until firm or simply leave in the fridge overnight to set.

5       To serve, you may want to freeze the terrine for about 30 minutes, which makes cutting easier.  Remove the clingfilm.  Serve in slices (cut them with a hot knife).

cook now, eat later

This can be made up to 2 days ahead.  Make completely and turn out, leaving the clingfilm intact.  Peel off and decorate before serving straight from the fridge.

Once set, turn out, wrap in a second layer of clingfilm and freeze for up to 1 month.  Thaw for about 6 hours.

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