Chocolate and coffee are the ultimate dinner party pairing, and what better way to combine them than this sophisticated dessert? It incorporates coffee in both the terrine and the sauce for a double caffeine hit.
To serve 8, you’ll need:
Start by making the coffee using your usual method, and let it cool before putting it in the fridge to chill. Line a 1.5kg terrine dish or loaf tin with clingfilm, making sure you press it firmly into the edges and try not to leave too many wrinkles, as these will show on the finished terrine. Break the chocolate into small pieces, and place it in a heatproof bowl. Melt in the microwave in short bursts until fully melted. Stir in half of the double cream, and set aside.
Bring a pan of water to the boil, then reduce it to a simmer. Put a heatproof bowl over the pan, making sure the bottom doesn’t touch the water. Put in the egg yolk and sugar, and whisk until the mixture looks pale and thick. Add the egg and sugar mix to the chocolate, then whisk in 75mml cold water.
In a separate bowl, whisk the remaining cream until it stands up in soft peaks. Fold it into the chocolate mixture using a metal spoon, trying not to break up the volume too much.
Immerse the sponge fingers briefly in the cold coffee, then use them to line the tin or dish vertically. Make sure each biscuit buts right up to its neighbour without leaving a gap.
Spoon the chocolate filling into the tin, pushing it right into the corners. Cover the tin, and leave it in the fridge for a couple of hours until the filling is set.
To make the coffee custard, put the milk, coffee beans and cream into a pan and bring to a simmer. Whisk the eggs and sugar together until pale and thickened, then pour in the cream mixture, and cook the custard over a low heat for three or four minutes. Pass the custard through a sieve to remove the coffee beans, then allow to cool before putting in the fridge to chill.
Serve slices of the terrine with a drizzle of custard and a chocolate covered coffee bean.
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