Ravneet Gill’s chocolate and cherry terrine recipe

Deep, dark, satisfying and smooth: this chocolate terrine is like a richer, more set chocolate mousse. Chocolate terrines can be made in advance and frozen, which is a bonus for getting ahead if you’re hosting. The addition of fresh pitted cherries cuts through the chocolate, but can be subbed for raspberries. Serve this in slices with a dollop of creme fraiche and some little biscuits such as amaretti, brandy snaps or shortbread.

Chocolate and cherry terrine

Prep 10 min
Cook 25 min
Chill Overnight
Serves 8

2 eggs
1 egg yolk
120g caster sugar
50ml water
300ml double cream
A large pinch of sea salt
250g dark chocolate
150g cherries, pitted

To serve
Creme fraiche
Biscuits, of your choice

Line a large loaf tin with baking paper, ensuring there are no big gaps. In the bowl of stand mixer, whip the eggs and extra yolk on a medium speed to develop a nice, stable structure.

Put the sugar and water in a saucepan and, using a sugar thermometer, heat to 118C.

Remove from the heat and pour down the side of the egg bowl in a slow, steady stream. Continue to whisk on a medium speed until the mix has cooled (you can tell by touching the side of the bowl) – this is known in the trade as a pâte à bombe. Transfer the mix to a larger bowl.

Pour the cream and salt into the bowl (no need to wash it) and whip on a medium speed until it has reached soft peaks – do not overwhip, or it will split.

Melt the chocolate in short bursts in the microwave or in a bain-marie – you want the chocolate to be melted but not hot. Pour the melted chocolate into the pâte à bombe and fold gently to combine.

Fold through the softly whipped cream until there are no lumps, then scatter in the cherries and mix gently. Pour into the lined loaf tin and put in the fridge overnight to set.

Slice using a hot knife and serve with a dollop of creme fraiche and some biscuits.