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NO-BAKE CHOCOLATE & RASPBERRY TERRINE SERVES 10
This so-simple yet decadent chocolate ganache with raspberries is set in a loaf tin;
simply slice and serve with whipped cream.
Butter, for greasing
PREP TIME: 5 MINUTES COOK TIME: 10 MINUTES
Grease a 900g loaf tin with butter a
2. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, ensuring the
bottom of the bowl i
225g dark chocolate (70%
cocoa solids), chopped
ing the wat
225g double cream
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
Pinch of salt
4. Remove the chocolate from the heat and slowly stir in the cream until smooth.
Gently fold in the raspberries.
S. 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
available in store