Chocolate perfection

Rich, indulgent and very naughty. A real treat of a pudding. This is impressive, too, with the white and dark chocolate layers and the sharp coulis on the side. Buy 100% Belgian white chocolate, as we find this the best for melting.

Serves: 8 - 10

INGREDIENTS

• 2 x 280g tubs full-fat cream cheese
• 300ml (½ pint) pouring double cream
• 200g (7oz) white chocolate, broken into pieces
• 200g (7oz) dark chocolate, broken into pieces
• 150g (5oz) digestive biscuits
• 55g (2oz) butter, plus extra for greasing

Raspberry Coulis:

• 300g (10½oz) raspberries
• 30g (1oz) icing sugar

METHOD

1. Lightly grease and line a 900g (2lb) loaf tin with non-stick baking paper.
   
   
2. Remove the cream cheese and double cream from the fridge 30 minutes before making the pudding.
   
   
3. Place the white chocolate pieces in a heatproof bowl andthe dark chocolate pieces in another. Place both bowls overpans of hot water, making sure the base of the bowl is not touching the water. Heat them gently, stirring until melted. Take special care with the white chocolate; allow it to get just warm and melted then take the bowl off the pan. The dark chocolate will take longer. Set aside.
   
   
4. Put the cream cheese into a large bowl and whisk until smooth using an electric whisk. Add the cream to the cream cheese and whisk until a smooth, firm peak consistency.
   
   
5. Divide the cream cheese mixture equally between the two bowls of melted chocolate. Whisk each one again using an electric whisk until well incorporated.
   
   
6. Spoon the white chocolate cream cheese mixture into the base on the loaf tin and spread out to make an even layer. Place the dark chocolate cream cheese mixture on top and spread out evenly. Be careful not to mix the two layers.
   
   
7. Crush the biscuits to fine crumbs, then melt the butter and add to the biscuits. Mix together, then spoon on top of the terrine and press down firmly to make a layer of biscuits (when the pudding is turned out, the biscuit will be the base). Cover with cling film or eco wrap and chill in the fridge for 2 hours.
   
   
8. Meanwhile, make the coulis. Reserve 10 raspberries for decoration and place the remainder into a jug. Add the icing sugar and blend using an electric hand blender until smooth. Pour the coulis through a sieve and discard the seeds.
   
   
9. Turn the terrine upside down onto a long plate. Remove the paper and arrange the 10 raspberries in a neat line on top. Cut into thick slices and serve with the coulis.

Tip:

Be careful not to overheat the chocolate; if it goes beyond lukewarm, it will not set once cooled and may split. Can be made up to 2 days ahead. Make sure to use white chocolate with 36% cocoa solids. Freezes well.