Easy to Make Chocolate Terrine

Preheat your oven at 170˚C.

First-line a 2ib loaf tin (25.2x 11 x 6cm) with a bit of parchment paper.

For the meringue in a mixing bowl add your 4 egg whites start to whisk using an electric hand whisk until froth appears. Slowly add in your caster sugar once all the sugar is an add-in and almost too stiff peaks add in your orange zest until fully mixed in. Finally, add in your orange liquor and mix until fully incorporated and reaches stiff peaks.

Now place your meringue into your prepared loaf tin and spread it out evenly (Tip using an offset pallet knife will make it easier) and making sure you cover all the sides with a 1 cm in thickness. Now place your meringue into your preheated oven and cook it for 10-15 minutes.
Please keep an eye on your meringue as it will expand!

Taking out your baked meringue out of the oven and let to cool and place to one side.

Moving on to our first layer of the terrine, first off submerge 1 of your gelatine leaf in cold water until soften. In a Bain Marie (consists of a pan of water in which another bowl of food are placed) meltdown your white chocolate to no more than 45˚C. While waiting for your white chocolate to melt in another mixing bowl pour in one part of the cream and lightly whisk until air bubbles appear. Once fully melted, turn off the gas and add in your gelatine leave making sure you squeeze all of the water out mix it until it starts to solidify. Now take your white chocolate add into your cream and mix until a smooth mixture has been achieved.
Now pour half your white chocolate batter into your loaf tin and place into the fridge to set for 2 hour or overnight.

Next repeating the same steps from before. You are going to melt the dark chocolate the same way.

Taking out the terrine from the fridge and pour the second layer on top of the first layer (optional you can place some finger biscuits on to the dark chocolate to act like a base) reformate again for 2 hours or overnight to let the chocolate to set.

Once 2 hours have past or overnight take out from the fridge and placing a chopping board on top of the terrine flip it upside down to release it from the mould.

To serve using a hot knife (knife place in hot water) slice carefully a generous amount of your Chocolate terrine. To garnish cut some strawberries and pick some fresh mint to finish this amazing dessert.

Bon Appétit!