Chocolate terrine with caramel-nut sauce

Chocolate terrine with caramel-nut sauce

  • serves 6
  • A little effort

Inspired by Notting Hill Kitchen, London, this chocolate terrine is a modern take on a classic dessert. A perfect dessert when entertaining friends and family.



  • 70% dark chocolate 200g, broken into chunks
  • butter 200g, softened
  • cocoa powder 25g
  • eggs 2 large, whites only
golden caster sugar 100g
  • double cream 400ml
  • whole hazelnuts 30g, chopped
  • light soft brown sugar 100g
  • vanilla extract ½ tsp


  • Step 1

    Line a small 450g/1lb loaf tin with cling film – it’s easier if you oil the tin first with sunflower oil. Melt the chocolate, then leave it to cool for a few minutes. Meanwhile, beat 150g of the butter and cocoa powder together to a smooth paste. Whisk the egg whites until stiff, then whisk in the caster sugar to make a stiff, glossy meringue. Whip 300ml of the cream to form soft peaks.

  • Step 2

    Stir the chocolate into the butter-cocoa paste, then fold in the whipped cream, followed by the meringue. Gently spoon it into the prepared tin, smooth the top, cover and freeze overnight – or for up to 2 months.

  • Step 3

    To serve, transfer the terrine from the freezer to the fridge for 20 minutes. To make the sauce, toast the nuts in a frying pan until golden then tip out and chop them up. Add the remaining 50g of butter and the light brown sugar to the pan and melt together. Stir in the remaining 100ml cream and vanilla with a pinch of salt – then bubble for a minute until thickened. stir in the chopped nuts.

  • Step 4

    Slice the terrine onto serving plates and spoon over some warm caramel sauce.

Nutritional Information

  • Kcals 954
  • Fat 81.5g
  • Carbs 46.8g
  • Fibre 2g
  • Protein 6.3g
  • Salt 0.7g