• 8 digestive biscuits
  • 110 g (4 oz) shelled hazelnuts (or 4 extra digestive biscuits)
  • 25 g (1 oz) melted butter, approx
  • 400 g (14 oz) dark chocolate
  • 150 g (5 oz) milk chocolate
  • 300 ml (10 floz) whipped cream
  • 3 tblsp liquid glucose


  • NOTE: To make this terrine, we will pour a chocolate mousse mixture into a crumb lined terrine mould or loaf tin. In order to get the terrine out in one piece, you need to line it carefully – it does take a little time so don’t rush!!
  • Select a 2lb/900g terrine mould, but you can also use a 2lb/900g loaf tin and brush the mould lightly with melted butter. Neatly line the mould with baking parchment or cling film, making sure that every part of the mould is covered. If using baking parchment you may need to one thick piece going from side to side and a thinner piece going from top to bottom.
  • In a food processor blitz the digestive biscuits with the hazelnuts until a fine crumb has been achieved. Next prepare the mould for the addition of the crumb coating; brush melted butter all over the lining of the tin / mould, then put in approximately two-thirds of the crumb mixture and shake the mixture all over the inside of the tin trying to ensure that the sides of the tin are lined completely. If needs be you might have to dab a little more melted butter on any patches/uncovered areas and reapply a little crumb. Shake out the excess and put the lined tin in the fridge to set whilst you are making up the chocolate mousse.
  • Bring a large saucepan of water to the boil. In a large bowl place the dark and milk chocolate and place it over a pot of simmering water. When the chocolate has begun to melt whisk in the liquid glucose and continue to whisk until it is completely melted. Allow the mixture to cool down slightly. Meanwhile carefully fold the whipped cream into the melted (and slightly cooled) chocolate mixture and pour that into the crumb-lined loaf tin until it is almost full to the top. Scatter the remainder of the crushed biscuit & hazelnut mixture on the top. Tap lightly on the work surface to ensure that it is all level and then transfer to the fridge, preferably overnight, but for at least a couple of hours.


  • Remove the terrine from the fridge and carefully remove it from the tin by pulling gently on the parchment paper or cling film to ease it from the tin. Warm a large sharp knife and carefully cut into the terrine. It is best to wash and re-warm the knife each time you cut a slice.


  • If you are having difficulty removing the terrine from the tin then just sit it (very briefly) into a basin of hot water, which will help it to slip out of the tin.


Taken from Food for Friends by Edward Hayden, published by The O’Brien Press 2013. Available from all good bookshops nationwide priced €22.99/£18.99