Black and White Hazelnut Terrine


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in

The Chocolate Lover's Cookbook

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.


For the meringue

  • 125 g (4 oz) hazelnuts
  • 1 tablespoon flour


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