Dark Chocolate Honey Terrine
Prep time: 20mins
Chill time: 2hrs
Serves approximately
6-8
Ingredients:
Chocolate Layer
200g/ml Pritchitts Creative Base
150g good quality dark chocolate
75g Silverspoon caster sugar
Honey Layer
200g/ml Pritchitts Creative Base
Seeds of 1 Country Range vanilla pod
3 tbsp Country Range Pure Clear runny honey
50g Silverspoon icing sugar
Praline Layer
50g blanched hazelnuts
200g Silverspoon caster sugar
Instructions
1. Whip 200g/ml Pritchitts Creative Base on a medium speed until it breaks down to a cream consistency.
2. Melt the chocolate then fold into the Pritchitts Creative Base with the Silverspoon caster sugar.
3. Line a terrine mould with a layer of Country Range cling film and pour the chocolate mix into the mould. Set for 20mins.
4. In a seperate bowl, whip the remaining 200g/ml Pritchitts Creative Base on a medium speed until it breaks down to a cream consistency.
5. Add the Country Range vanilla seeds, Country Range Pure Clear honey and Silverspoon icing sugar and fold until well combined
6. Pour the honey mix into the mould on top of the chocolate layer and chill for 2hrs or until set.
7. Make the praline by toasting the hazelnuts and leave to one side. For the caramel heat a clean, dry pan then put the Silverspoon caster sugar in and allow to melt.
8. Once the caramel is golden brown, add the toasted hazelnuts and pour the mixture onto a greased, non stick sheet.
9. Allow to cool completely before blitzing to a fine dust.
10. To serve, turn terrine out and slice in 1.5cm slices and place on plate with dusted praline.