Double Chocolate & Hazelnut Terrine
Layers of hazelnut mousse, hazelnut praline, and both dark and white chocolate mousse on a rocky road base, topped with dark chocolate and sugared hazelnuts.
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Tell Me More
- Made with real Belgium chocolate
- The cream and butter are sourced locally, close to our Puddings Kitchen in Somerset
- Just remove the packaging and defrost in the fridge
Try it with:
- Make sure you remove it from its mould as soon as you take it out of the freezer, and place on the dish you’ll be serving from
- A few fresh raspberries and a dollop of whipped cream are all you’ll really need if you want to dress it up
Liz’s 3 golden rules of frozen puddings:
Liz Dove has been our pudding maestro since the beginning of COOK, so there's not much she doesn't know about frozen puddings. These are her 3 golden rules:
- Remove all packaging when frozen: Always take your pud out of its box and put it on your serving plate while it’s still frozen.
- Serve at the correct temperature. Some puds are best served at room temperature, but cheesecakes are best chilled. Always check the instructions on the packaging.
- Slice with a hot knife. Dip your knife in hot water to get a lovely, smooth slice.
How We Make It At Our Kitchen
- The base is made from chocolate, digestive biscuits, cream and butter.
- Then it’s built up, layer by layer, with hazelnut, dark chocolate and white chocolate mousses.
- Finally it’s decorated with strands of dark chocolate and sugar-coated hazelnut pieces.
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 1,642 | 1,675 |
| Energy (cal) | 395 | 403 |
| Protein (g) | 6.6 | 6.7 |
| Carbohydrate (g) | 24.8 | 25.3 |
| of which: sugars (g) | 20.9 | 21.3 |
| Fat (g) | 29.3 | 29.9 |
| of which are saturates (g) | 15.3 | 15.6 |
| Fibre (g) | 0.21 | 3.06 |
| Sodium (g) | 0.08 | 0.09 |
| Salt (g) | 0.2 | 0.225 |
Please Note: The details above are correct as of 24 December 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
Whipping Cream [Milk], Whole Milk, Dark Chocolate (15%) [Milk] (contains: Cocoa Mass (50%), Sugar (49.5%), Emulsifier: Soya Lecithin, Natural Vanilla Flavouring), Digestive Biscuits (contain: Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin and Thiamine), Palm Oil, Wholemeal Wheat Flour, Sugar, Oatmeal, Dried Whey [Milk], Raising Agents (Sodium Hydrogen Carbonate, Ammonium Hydrogen Carbonate), Salt), Hazelnut Praline (9%) [Nuts] (contains: Hazelnuts [Nuts], Sugar, Emulsifier: Soya Lecithin), White Chocolate (5%) (contains: Sugar, Cocoa Butter, Whole Milk Powder, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring), Caster Sugar (4%), Toasted Hazelnut Syrup (3%) [Nuts] (contains: Cane Sugar, Water, Flavourings (Hazelnut) [Nuts], Colouring (Plain Caramel)), Free Range Pasteurised Egg Yolk (3%), Water, Hazelnuts (2%) [Nuts], Butter [Milk] (contains: Salt), Couverture Chocolate (2%) (contains: Sugar (39.5%), Cocoa Mass (32%), Cocoa Butter (23%), Milk Fat, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring), White Bread Flour (contains: Bread Wheat, Calcium Carbonate, Mastermix, Ascorbic Acid), Beef Gelatine Powder, Caramelised Hazelnuts [Nuts] (contains: Sugar, Hazelnuts [Nuts]).
Please Note: The details above are correct as of 24 December 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
Serves 8-10
Defrost Instructions:
FOR BEST RESULTS, PLACE IN THE FRIDGE TO DEFROST FOR 9-10 HOURS BEFORE YOU PLAN TO EAT. 1. Remove from all packaging and place on your serving dish while still frozen. It's very difficult to transfer neatly once defrosted. 2. Defrost in the fridge for 9-10 hours (the best option) or at room temperature for 4-5 hours. 3. Use a sharp knife to slice, clean between cuts for perfect slices. 4. Eat as soon as possible once thawed. In the unlikely event of leftovers, keep in the fridge and eat within 48 hours.
Please Note: The details above are correct as of 24 December 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.
