Iced white chocolate terrine

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Prep time:

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Serves: 8

By chocolatekimmy



  • 300ml double cream

  • 300g white chocolate

  • 5 tbsp water

  • 3 eggs separated

  • 2 tbsp granulated sugar


  1. Line 1lb loaf tin with foil or cling film.
  2. Place sugar and water in heavy based pan, heat gently stirring until sugar dissolved. Bring to boil until syrupy then take from heat.
  3. Break chocolate into small pieces and stir into syrup until melted. Leave to cool slightly then beat egg yolks into mixture and cool completely.
  4. Lightly whip cream until holding shape and fold into mixure. Whisk egg whites to soft peaks and fold into mixure then pour into tin and freeze over night.
  5. Take from freezer 15 minutes before serving.

Handy Hint

Serve with chocolate sauce, fruit coulis or fresh fruit.

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Christmas

  • Easter

  • Summer

  • Kids can help

  • Make Ahead

  • Can Freeze

  • chocolate

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Your comments

  • chocolatekimmy 06/01/10 21:34

    between chocolate mousse and an ice cream