Chocolate and cherry terrine with berry coulis

    4 hours 35 min

    A cool and rich chocolate terrine, studded with boozy cherries. Serve each slice with a fresh berry coulis made with raspberries, redcurrants and blackcurrants. This terrine is a great make ahead dessert, as it's no-bake and needs a good 4 hours in the freezer before serving.

    3 people made this

    Serves: 8 

    • For the terrine
    • 200g dried pitted cherries
    • 200ml freshly made tea
    • 50ml brandy
    • 200g dark chocolate, broken into pieces
    • 85g unsalted butter
    • 85g caster sugar
    • 3 eggs, separated
    • 20g cocoa powder
    • 300ml double cream
    • For the sauce
    • 450g raspberries
    • 110g redcurrants, picked
    • 30g blackcurrants, picked
    • 110g caster sugar
    • 60ml framboise liqueur or Kirsch

    Prep:35min  ›  Extra time:4hr freezing  ›  Ready in:4hr35min 

    1. Soak the cherries in the tea and brandy overnight until they are plump. Drain and chop roughly, discarding the soaking liquid or reserving for another use.
    2. Line a 900g (2 lb) loaf tin with oiled clingfilm. Melt the chocolate with half the butter in a double boiler. Remove from the heat, then leave to cool slightly.
    3. Beat the remaining butter and the sugar together until light and fluffy, then gradually add the egg yolks and cocoa, beating continuously (adding a little cocoa after each addition of egg yolk stops the mixture from splitting). Fold in the melted chocolate, and then the cherries.
    4. Whisk the cream till soft peaks form. In a separate bowl with a clean utensil, whisk the egg whites until they form soft peaks. Fold the cream and then the egg whites into the chocolate and cherry mixture until evenly combined.
    5. Pour the mixture into the loaf tin. Cover with oiled foil or clingfilm and freeze for 4 to 6 hours, preferably overnight, until solid.
    6. Make the sauce while the terrine is freezing: Sprinkle the fruit with sugar and toss gently to combine. Cover and leave to macerate for 2 hours. The fruit will start to give out copious juices.
    7. Blend the fruit with the liqueur in a liquidiser. Sometimes you may have to pass the sauce through a sieve, just to make sure all of the pips are out.
    8. Cut the terrine into thin slices and serve with the raspberry sauce.


    Instead of a terrine, you could divide the chocolate and cherry mixture between six to eight different ramekins or moulds. This would require less freezing time and would allow you to serve in individual portions.

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