Chocolate and lemon terrine

I so wish I had taken better pictures of this dessert before it was finished! I served it up to friends for Sunday lunch and it was a BIG success- so easy to prepare in advance, pop into freezer and sit back for compliments!
Lemon and chocolate isn't a flavour combination which comes to the forefront of my mind- strange, since orange and chocolate does. Anyway take it from me – this works. I made it in the Thermomix but you could melt your chocolate carefully in a microwave or over simmering water.
The recipe is adapted from a little Scottish treasure of a book- I love food by Clare Macpherson (the lady laird of ballindalloch castle)
This recipe will easily serve 8
For the iced lemon layers you'll need
  • 600ml double cream
  • 1 large tin condensed milk ( I used the 'light' version and it worked perfectly)
  • Zest and juice of 3 lemons
  • 20ml limoncello

Whip the cream and condensed milk in the TM bowl using the whisk attachment until thick. Add the juice and rind of lemons, and finally the limoncello (if using).

Line a loaf pan with cling film (to make it easy to release) and tip half the mixture into the bottom. Smooth the surface and place in freezer while you make the chocolate layer.
For the chocolate layer you'll need:
  • 200g chocolate chips ( I used 150g callebaut dark callets and 50g of white chocolate callets)
  • 80ml single cream (half and half would be fine)

Melt the callets and cream in the TM bowl at 50° speed 3/4. Alternatively melt in a bowl set over simmering water.

When lemon layer is set spread the melted chocolate and cream over. Return to freezer until set before spreading the remaining lemon mixture. Freeze for 4 hours or overnight. When you turn out you Can pretty it up with grated chocolate, candied lemon slices or a chocolate sauce.

I love to get ahead with desserts so that that course is out of the way- this one ticks all the boxes.


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