Three Chocolate Terrine

1. 1

   Beat the Philly* and sugar with an electric mixer until smooth.

2. 2

   Fold through the coffee mixture, gelatine mixture and whipped cream.

3. 3

   Melt the dark chocolate in a small bowl.

4. 4

   When the chocolate is cool but flowing, fold in one third of the Philly* mixture.

5. 5

   Pour into a chilled and cling wrap lined 8cm x 22cm loaf pan and refrigerate 5 minutes or until lightly set.

6. 6

   Repeat the method for the remaining milk and white chocolate layers.

7. 7

   Refrigerate for one hour or until set.

8. 8

   Serve sliced and dusted with drinking chocolate.

No additional tips available.