Chocolate And Orange Garden Terrine

1. 1

   Line a 9 x 5 inch loaf pan with foil, smoothing it up the sides and over the top edges of the pan. To make the chocolate mousse, sprinkle half of the gelatin over a bowl of cold water and allow to rest for 5 mins. Heat the milk and 2 tbsp of the sugar in a pan until almost boiling then remove the pan from the heat and stir in 2/3 lb of the dark chocolate. Continue stirring until the chocolate has melted.

2. 2

   Stir bloomed gelatin into the hot milk mixture. Transfer to a bowl and leave to cool, stirring occasionally. Softly whip 2 cups of the heavy cream and fold into the chocolate mixture with the cocoa powder. Spoon the mousse into the prepared pan and chill in the fridge for at least 4 hrs until set.

3. 3

   Turn the mousse out onto a serving platter and cut a triangular shaped wedge out of the mousse along the length of the terrine. Return the mousse to the fridge.

4. 4

   To make the orange filling, bloom the remaining gelatin as above. Place the sour cream in a bowl and stir in the remaining sugar along with the orange juice and zest. Color the mixture bright orange with food coloring. Heat gelatin gently in a small pan until dissolved. Cool for a few mins then stir into the orange mixture. Whip the rest of the cream until soft peaks form and fold into the orange mixture. Chill until just beginning to set.

5. 5

   Gently spoon the orange mousse into a large piping bag and pipe it into the wedge of the chocolate terrine. Level the surface and return to the fridge for 2-3 hrs until set.

6. 6

   Place the rest of the chocolate and the chocolate glaze in a bowl set over a pan of simmering water and leave until melted. Leave until cool but still liquid and pour over the mousse. Chill until the glaze has set.

7. 7

   Knead a little green food coloring into the marzipan then divide and shape into 'carrot tops'. Arrange on top of the mousse just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.