This so-simple yet decadent chocolate ganache with raspberries is set in a loaf tin; simply slice and serve with whipped cream.
206kcals, 15.1g fat (9.9g saturated), 15.8g carbs, 12.3g sugars, 2.4g protein, 1.8g fibre, 0.042g sodium
|Butter, for greasing|
|225g dark chocolate (70% cocoa solids), chopped|
|225g heavy cream|
|Pinch of salt|
1 Grease a 900g loaf tin with butter and line with parchment paper.
2 Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, ensuring the bottom of the bowl isn’t touching the water.
3 In a separate saucepan, heat the cream over gentle heat. When the cream is very warm to the touch, remove from heat and stir in the salt.
4 Remove the chocolate from the heat and slowly stir in the cream until smooth. Gently fold in the raspberries.
5 Pour into the prepared loaf tin and cover with cling film. Place in the fridge to chill overnight.
6 Remove the tin from the fridge 10 minutes before serving. Remove the terrine from the tin and peel away the parchment paper. Use a warm knife to slice and serve.