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.
