Recipe: chocolate mocha terrine

serves 8
preparation time: 30 minutes
setting time:  2 hours in refrigerator

you will need:
200 g Ayrshire cream
2 tablespoons ground coffee
1 teaspoon ground cinnamon
200 g organic milk chocolate, finely chopped
100 g organic dark chocolate, roughly chopped
100 g organic white chocolate, roughly chopped
100 g almond flakes, lightly toasted
200 g vanilla short bread, crushed
200 g frozen berries, defrosted
10 ml sugar

here’s how:

• Line a small bread tin with cling film.
• Place the cream, coffee and cinnamon in a small saucepan and bring to the boil. Remove from heat and allow to stand for 20 minutes.
• Strain the cream and add the milk chocolate. Stir slowly until all the chocolate has melted. (Place over low heat if the cream is too cold to melt the chocolate.)
• Add the dark and white chocolate and stir slightly but don’t allow all the pieces to melt completely.
• Add the almond flakes and shortbread and fold gently into the chocolate mix.
• Press into the lined bread tin, cover with cling film and place in the fridge.
• Blend the berries with the sugar to form a berry sauce.
• Once chilled, un-mould the chocolate mocha dessert and slice.
• Serve a slice with a drizzle of the berry sauce.

Recipe courtesy of Taste Magazine.