WHITE CHOCOLATE LAYER DARK CHOCOLATE LAYER
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
TO PREPARE AHEAD
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.