Layered Chocolate Terrine

1. 1

   Lightly oil and line a 9x5 inch loaf pan with plastic wrap. Place chocolate in separate heatproof bowls. Add 2 tbsp milk to each. Gently melt over a double boiler. Distribute bloomed gelatin between chocolate bowls and stir to melt.

2. 2

   Whisk egg whites to stiff peaks. Gradually add sugar, whisking, until stiff and glossy. Fold in whipped cream. Distribute between chocolate bowls and fold in. Pour dark chocolate mousse into base of prepared pan. Freeze for 15 mins, until just set. Add white chocolate mousse and freeze for 15 mins. Add milk chocolate mousse and chill for 2 hours, or overnight until set.

3. 3

   Turn out onto a serving plate. Discard plastic. Decorate with chocolate curls. Slice to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.