- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes plus several hrs chilling.
- Effort: medium
- 1 litres double cream
- 700 g dark chocolate, chopped
- 400 g white chocolate, chopped
- 5 capfuls peppermint liqueur or crème de menthe, use the cap from the top of crème de menthe bottle
For the crème anglaise
- 5 eggs
- 190 g caster sugar
- 300 ml milk
- 600 ml whipping cream
- 1 vanilla pod, split
1. To make the fondant: line a terrine mould with cling film.
2. Bring 800ml cream to the boil and boil for about 30 seconds. Pour the boiled cream over the chopped dark chocolate and stir until the chocolate has melted. Fill two-thirds of the terrine mould with the dark chocolate mixture. Leave to set in the fridge until firm. Reserve any unused chocolate mixture.
3. Remove the firm chilled chocolate mixture from the fridge, and scoop out a small trench lengthways from the centre of the terrine, about 3cm deep, making sure there is a minimum of 1cm dark chocolate left in the bottom of the mould.
4. Put the chocolate removed from the mould with the reserved chocolate mixture and place back in the fridge.
5. Bring the remaining 200ml cream to the boil and boil for 30 seconds. Pour the boiled cream over the chopped white chocolate and stir until the chocolate has melted. Add the crème de menthe and leave to cool.
6. When cooled, pour the white chocolate mixture into the trench you have made in the terrine. It is important that the white chocolate stays in the centre of the terrine and does not overlap onto the dark chocolate as this will spoil the look of the dessert. Place in the fridge and leave to set. To speed up the process, you may put the terrine in the freezer to set.
7. Stir the reserved chocolate ganache mixture gently to avoid air bubbles until smooth. Pour the dark chocolate over the set dark and green chocolate. Place in the fridge to set and keep in the fridge until ready to use.
8. To make the crème anglaise: beat the eggs and sugar together. Heat the milk and cream with the split vanilla pod in a medium pan and bring to the boil. Pour the hot milk over the egg and sugar mixture, mixing well and then pour back into the pan and cook slowly over a low heat until the sauce thickens and coats the back of a spoon. Do not allow to become too hot or boil or the mixture will curdle. Remove the vanilla pod. Pour the mixture into a bowl and leave to cool.
9. To serve: remove the terrine from the mould and cut into cut portion slices with a warm knife. Place on serving plates and serve with the crème Anglaise.
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