Chocolate Amaretti Terrine

very popular dessert. Makes a Terrine 30cm long x 8cm wide

 Chocolate Amaretti Terrine Ingredients

Prep 1

200ml

Double Cream

Prep 2

120g

Amaretti Biscuits

Prep 3

20g

Vegetable Oil

Prep 4

16pc

Amaretti Biscuits (Crushed)

50g

Frangelico

Step 1

250g

Quality Dark Chocolate 60% Cocoa Solids

350g

Milk Chocolate

350ml

Double Cream

100g

Liqud Glucose

50g

Frangelico

Step 2

200ml

Double Cream

Before you start ....

Prep1

Whip the Cream to soft peaks; cover and reserve for step 3

Prep 2

Place the Amaretti into a plastic bag; smash with a rolling pin to form a smooth “crumble” texture. Reserve.

Prep 3

Brush the terrine lightly with oil. Line with cling film, ensue that it covers the sides. Sprinkle in half the prepared reserved Crushed Amaretti. (To a depth of 5mm)

Prep 4

Combine the Amaretti Biscuits and the Frangelico; cover and reserve.

Start now ....

Step 1

Place the Ingredients in step 1 into a suitable sized saucepan; place over a moderate heat and stir until combined. Remove and leave till warm.

Step 2

Drain any excess Frangelico from Prep step 4 into the saucepan. (reserve the Amaretti for Step 3)

Fold in the reserved Whipped Cream from Prep step 1; whisk till combined. Pour into the Terrine, filling half way.

Step 3

Arrange the reserved marinated Amaretti biscuits randomly on top.

Step 4

Pour on the remaining Mixture, filling to within 6 mm of the Terrine top.

Step 5

Sprinkle on the remaining crushed Macaroons. Carefully cover with the Cling Film to enclose. Transfer to the fridge and leave overnight.

Step 6

Press lightly on top of Terrine with a Rolling Pin to press Amaretti crumbs.

To present

Step 7

Unwrap the flaps of cling film; place a cutting board on top. Turn over, so that the Terrine is on the cutting board.

Step 8

Lift the terrine off, and peel the cling film off.

Step 9

Cut into 1 cm thick slices, using a hot knife (Fill a suitable sized jug with hot water; immerse the knife and leave for 1 minute; wipe dry and cut. Transfer to your presentation plate. Repeat for each cut.

Serve with Vanilla Ice Cream and Raspberry Coulis.