Chocolate and ginger terrine

Cinnamon crème anglaise gives a sophisticated finish to James Tanner's elegant terrine
Chocolate and ginger terrine
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes plus at least 3 hrs chilling
  • Effort: easy



  • 350 g dark chocolate, broken into pieces
  • 350 g milk chocolate, broken into pieces
  • 2 knobs of preserved stem ginger, finely chopped
  • 500 ml whipping cream

For the cinnamon crème anglaise:

  • 500 ml milk
  • 1 vanilla pod, sliced lengthways
  • 6 egg yolks
  • 100 g caster sugar
  • 1 tsp ground cinnamon

Tips and Suggestions

This recipe contains lightly cooked eggs. Raw or lightly cooked eggs should not be served to young children, elderly people, invalids and pregnant women, because of the risk of salmonella poisoning.


1. Melt the dark and milk chocolate together in a bowl suspended over a pan of gently simmering water.

2. Mix in the chopped stem ginger and allow to cool slightly.

3. Whisk the cream until soft peaks form and fold into the chocolate mixture.

4. Pour the mixture into a lined loaf tin or mould. Cover and chill in the refrigerator for at least 3 hours until set.

5. To make the crème anglaise, heat the milk and vanilla pod to boiling point along with half of the caster sugar.

6. Meanwhile, whisk together the egg yolks, the remaining caster sugar and the cinnamon.

7. Whisk the hot milk into the egg yolk mixture.

8. Place the milk and yolk mixture in a heavy-based saucepan and cook, stirring constantly, until thickened into a custard.

9. Strain, cool and chill.

10. Serve the chocolate and ginger terrine in slices with the cinnamon crème anglaise.

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