Chocolate Praline Terrine Recipe

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serves: 10
Prep: 30 min
Cooking: 10 min

Nutrition per portion

Calories 350 kCal 18%
Fat 20g 29%
  -  Saturates 9g 45%


  • 50g (2oz) almonds
  • 50g (2oz) granulated sugar
  • 350g (12oz) plain chocolate
  • 350g (12oz) unsalted butter, diced
  • 125g (4½oz) cocoa powder
  • 50g (2oz) caster sugar
  • 2 medium eggs
  • 4 medium egg yolks
  • ½tsp vanilla extract
  • white chocolate curls, to decorate
  • you will need
  • 1.2 litre (2 pt) terrine or loaf tin, lined with clingfilm


  • Put the almonds and sugar in a heavy based pan and heat gently, swirling to stop burning. When the sugar has melted and turned golden brown, pour it on to an oiled baking sheet; leave to set.

  • Break the praline into a food processor and crush into small pieces.

  • Melt the chocolate with the butter and cocoa in a bowl over a pan of simmering water, stirring frequently. When the mixture is dark, smooth and glossy, remove the bowl from the heat.

  • Dissolve the caster sugar in 50ml (2fl oz) water over a low heat. Leave to cool for 5 minutes. Beat the eggs, yolks and vanilla and whisk in the sugar syrup. Slowly whisk in the chocolate mixture.

  • Fold in the crushed praline. Spoon the mixture into the tin and chill for about 6 hours or until set. Serve decorated with white chocolate curls.

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(12 ratings)
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