Ingredients:
- Butter, for greasing
- 225g dark chocolate (70% cocoa solids), chopped
- 225g heavy cream
- Pinch of salt
- 150g raspberries
Method:
1 Grease a 900g loaf tin with butter and line with parchment paper.
2 Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, ensuring the bottom of the bowl isn’t touching the water.
3 In a separate saucepan, heat the cream over gentle heat. When the cream is very warm to the touch, remove from heat and stir in the salt.
4 Remove the chocolate from the heat and slowly stir in the cream until smooth. Gently fold in the raspberries.
5 Pour into the prepared loaf tin and cover with cling film. Place in the fridge to chill overnight.
6 Remove the tin from the fridge 10 minutes before serving. Remove the terrine from the tin and peel away the parchment paper. Use a warm knife to slice and serve.
