Black and White Hazelnut Terrine

Name: Black and White Hazelnut Terrine
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: Serves 12
Ingredients: 75 g (3 oz) unsalted butter, cut into small pieces; 2 tablespoons strong coffee; 300 ml (½ pint) double cream; 6 tablespoons water; 150 g (5 oz) white chocolate, chopped; 1 egg yolk; 175 g (6 oz) plain chocolate; oil for greasing; 2 egg whites; a pinch of salt; 1½ teaspoons gelatine; 125 g (4 oz) hazelnuts; 1 tablespoon flour; 50 g (2 oz) vanilla caster sugar

Preparation info

Serves
12

Difficulty
Medium
Ready in
1 hr 10

Appears in

The Chocolate Lover's Cookbook

By Patricia Lousada

Published 1987

About

Thin layers of hazelnut meringue separate a luscious black mousse from an equally luscious white one in this gourmet’s dessert. It looks splendid sliced and can be served as it is or with a raspberry or chocolate sauce.

Ingredients

For the meringue

125 g (4 oz) hazelnuts
1 tablespoon flour

Dessert

Method

Oven temperature Gas Mark 4/180°C/350°F

For the meringue: preheat the oven. Lightly toast the nuts on a baking tray for 10 minutes. Keep the oven on for the meringue. Rub the nuts in a tea towel to remove most of the skins. Grind them with the flour and half of the sugar