So we have dinner regularly with some of our friends, alternating between who hosts and we always make a new pudding.

So I made this amazing chocolate terrine! The best thing about it is that it is simple to make and can be made before hand and all you have to do is to pop it out of the freezer a couple of hours before serving.

So lets set down to it!

Ingredients

Terrine

• 200g Dark Chocolate (use DF if vegan or DF, also I used a block that was infused with orange)
• 100g of chopped almonds
• 150g of DF Margirne (I use a bar of Stork, beware though the tubs of stork are not DF)
• 185g of dried fruits (I used about half & half glacé cherries and dried cranberries)

Honeycomb

• 75g Granulated Sugar
• 30g Golden Syrup
• 1/2 tsp bicarb soda

Instructions

Step one – Make the honeycomb

So I have made honeycomb a few times, and there are several things to note! Firstly it can be very dangerous, the process is very quick and I have badly burnt myself quite a few times, also it is very very sticky, so to remedy this the best thing to put it in is to begin the process by, lining a tray with baking paper and then grease that with coconut oil.

So once you have prepared your tray, in a high sided sauce pan on a low heat melt down the sugar and syrup once all melted whack up the heat until the mixture bubbles and turns a golden caramel colour, this won’t take long!

Then it’s time for the magic to happen- pop in the bicarb of soda and whisk in quickly and it will foam up!

Immediately transfer into the pre greased pan/tray and leave to cool on the side for a minimum of 20 minutes. 

Step two – Prep time

Get a loaf tin and coat it with cling film,

Chop up the cherries & almonds if you didn’t get pre chopped ones

Once the honeycomb has hardened, bash until it is in lots of small pieces.

Step three – It’s melting time

In a heat proof bowl over a pan of boiling water, melt down the chocolate & marg.

Step four – Time for a right old mix

Mix the fruit, almonds and honeycomb into the chocolatey concoction and mix thoroughly and pour into the pre prepared loaf tin.

Cover the whole tin in cling film and pop in the freezer (for a minimum of 1 hour).

Transfer to room temperature about 30 minutes before serving