Chocolate terrine
We invite you to try a delicious terrine with ladyfingers. Follow our easy recipe for a sweet end to your meal.
1. Soften the gelatine leaves in a bowl of cold water. Melt the chocolate over low heat with 4 tablespoons of water. Squeeze the gelatine leaves and off the heat, add them to the hot chocolate, mixing.
2. Separate the whites from the yolks and add the yolks one by one in the warm chocolate.
3. Whip up the cream with the icing sugar, pour gradually. Stir gently to the cooled chocolate. Beat the egg whites with 1 pinch of salt and mix them gently to the chocolate mixture.
4. Line cling film in the terrine. Pour the rum in a bowl with 1 tablespoon of water, stir. Quickly dip the biscuits in this mixture and arrange them in the bottom of the terrine, rounded side up. Cover with the chocolate mousse. Place in the fridge for at least 3 hours.
5. Before serving, unmold the terrine on a dish. Sprinkle with cocoa powder. Serve immediately.
Photo credit: Sucré Salé
