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Ginger and chocolate terrine. (PHOTO: Magazine features)
Prep Time: 10-15mins
Servings: 20
Cooking Time:
Ingredients
- 600g - dark chocolate, broken into squares
- 125g - butter
- 100g - Brazil, macadamia, pecan or cashew nuts
- 100g - pumpkin seeds
- 100g - sponge fingers, broken into pieces
- 175g - ginger preserve, cut into small pieces
- - berries for serving (optional)
Method
Grease a 23x10cm silicone loaf tin.
1 Melt the chocolate and butter in a glass bowl in the microwave oven until smooth. Stir frequently.
2 Fold the nuts, seeds, sponge fingers and ginger into the chocolate and mix rapidly before the mixture sets.
3 Turn into the loaf tin and chill until firm.
4 Unmould and slice. Serve with berries (if using).
