Chocolate terrine with raspberry coulis

Indulge your family or guests with this impressive, very chocolatey posh dessert that can be made in advance.


For the chocolate terrine
For the raspberry coulis

Preparation method

  1. For the chocolate terrine, line the base and sides of a loaf tin with cling film, making sure the cling film is pushed into all the corners.

  2. Put the chocolate and cream into a heatproof bowl set over a saucepan of simmering water. (Do not allow the base of the bowl to touch the water.) Stir until the chocolate has melted and you have a smooth, glossy mixture, then gradually whisk in the melted butter. Keep warm.

  3. Put the egg yolks, icing sugar and orange liqueur into another large heatproof bowl set over a saucepan of boiling water. (Do not allow the base of the bowl to touch the water.) Beat vigorously with a balloon whisk for about five minutes, or until the mixture is thick, pale and has reached the ribbon stage (the mixture should leave a 'ribbon' trail on the surface of the mixture for a few seconds when drizzled off the whisk) .

  4. Gradually add the warm chocolate mixture to the egg yolk mixture, whisking well until combined.

  5. Pour the chocolate mixture into the prepared loaf tin. Knock the sides of the tin to release any air bubbles then set aside to cool. When cool, cover with cling film and chill in the fridge to firm up for several hours or overnight.

  6. Meanwhile, for the raspberry coulis, tip all of the coulis ingredients into a frying pan and heat until the raspberries start to break down. Transfer to a food processor and blend until smooth, then pass through a sieve to remove the pips. Set aside until ready to serve.

  7. To serve, turn the terrine out of the tin, remove the cling film and cut into thick slices. Serve with the raspberry coulis.

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