over 2 hours
less than 10 mins
By Paul A Young
From Saturday Kitchen
For the chocolate layers
- 350g/12oz dark chocolate, finely chopped
For the ice cream base
- 450ml/16fl oz condensed milk
- 2 tsp vanilla bean paste or extract
- 600ml/20fl oz double cream
For the white chocolate and raspberry flavour ice cream
- 100g/3½oz white chocolate
- 150g/5½oz frozen raspberries, broken into pieces
For the chocolate flavour ice cream
- 50g/1¾oz dark chocolate, 80% or above cocoa solids
For the ganache
- 175g/6oz dark chocolate (60% or above cocoa solids)
- 75ml/2½fl oz boiling water
- 100g/3½oz golden syrup
To serve (optional)
- fresh berries
- chocolate shards
- edible flowers
To make the chocolate layers, first make a full level shelf space in your fridge and freezer and place a 21–23cm loaf tin lined with cling film in the freezer.
Melt half of the dark chocolate in a metal or glass bowl over very hot water. One melted, remove from the heat, add the remaining chocolate and mix well until smooth.
Cut even-sized pieces of baking paper around 30x15cm/12x6in. You will need at least 16 sheets. Place one sheet of baking paper on the clean worktop and secure with little dots of melted chocolate. Put 2–3 spoons of chocolate onto the paper and place another piece of paper on top and use a rolling pin to roll over creating a very thin sheet of chocolate. Place in the fridge or freezer and continue until you have used all the chocolate, each chocolate sheet will use 2 sheets of greaseproof paper. Leave the chocolate sheets in the fridge or freezer – do not take them out until assembling.
To make the ice cream base, mix together the condensed milk and vanilla bean paste or extract.
Whip the cream in a bowl until it forms soft peaks when the whisk is removed from the bowl. Mix the cream with the vanilla condensed milk and divide between 2 bowls.
To make the white chocolate and raspberry flavour ice cream, melt the white chocolate in a small metal or glass bowl over very hot water. Mix the melted white chocolate into one of the bowls of cream and condensed milk. Add the frozen raspberries and set aside.
To make the dark chocolate ice cream melt the 80% solids dark chocolate in a small bowl over hot water. Stir the melted dark chocolate into the remaining cream and condensed milk mixture until smooth.
To assemble, remove the loaf tin from the freezer and spoon a thin layer of the raspberry ice cream mixture into the bottom. Take a chocolate sheet from the freezer and peel off the top sheet of paper. Use a sharp knife to cut a chocolate sheet to fit as the first layer. Remove any greaseproof paper. Top with a thin layer of the chocolate ice cream mixture, then top with another chocolate sheet cut to size. Keep going with layers in that order until you have used all the ice cream and chocolate sheets. The last layer should be a chocolate sheet.
Freeze for at least 8 hours. Place a presentation plate in the freezer for at least an hour before you want to serve.
To make the ganache, melt the dark chocolate in a metal or glass bowl over very hot water.
Bring the boiling water and golden syrup to a simmer in a small pan and pour the mixture onto the chocolate. Whisk well. Leave to cool for a few minutes.
When ready to serve, carefully turn the terrine out onto the prepared presentation plate and remove the cling film. Pour the chocolate ganache down the centre of the dessert allowing it to run down the sides a little.
To serve, decorate with fresh berries, chocolate shards and/or edible flowers. In fact, anything you love! Cut with a hot wet knife into generous slices.
Any leftovers can be kept in the freezer for up to a month well covered or wrapped in foil.