Ravneet Gill's Chocolate Cherry Terrine Recipe | The perfect place

Deep, dark, satisfying and creamy: this chocolate terrine is like a richer, firmer chocolate mousse. The chocolate terrines can be made ahead and frozen which is a plus for making ahead if you are hosting. Adding pitted fresh cherries cuts out the chocolate, but can be replaced with raspberries. Serve it in slices with a dollop of fresh cream and a few small biscuits such as amaretti, cognac snaps or shortbread.

Chocolate and cherry terrine

Preparation 10 minCooking 25 minOvernight refrigerationFor 8

2 eggs1 egg yolk120g caster sugar50ml water300ml heavy creamA large pinch of fleur de sel250g dark chocolate150g pitted cherries

To serveCrème fraîcheCookies, of your choice

Line a large cake tin with parchment paper, making sure there are no don't have large spaces. In the bowl of a stand mixer, whisk the eggs and extra yolk on medium speed to develop a nice stable structure.

Place the sugar and water in a saucepan and , using a sugar thermometer, heat to 118C.

Remove from the heat and pour over the side of the egg bowl in a slow, steady stream. Continue whipping on medium speed until the mixture has cooled (you can tell by touching the side of the bowl) - this is known in the trade as a bomb batter . Transfer the mixture to a larger bowl.

Pour the cream and salt into the bowl (no need to wash it) and whisk on medium speed until smooth. it reaches soft peaks - don't over-whip or it will split.

Melt the chocolate in short bursts in the microwave or double boiler – you want the chocolate is melted but not hot. Pour the melted chocolate into the batter and gently fold in.

Stir in the lightly whipped cream until there are no lumps, then distribute the cherries and toss gently. Pour into the lined loaf pan and refrigerate overnight to set.

Slice with a hot knife and serve with a dollop of crème fraîche and some cookies.