Ingredients

• vegetable oil
• for greasing
• 600g/1lb 5oz dark chocolate
• roughly chopped
• 600ml/1 pint 1½fl oz double cream
• 8 free-range egg yolks
• 125g/4½oz caster sugar
• 75ml/3½fl oz cold water
• 125g/4½oz boudoir biscuits or sponge fingers
• 200ml/7fl oz chilled coffee
• 200ml/7fl oz double cream
• 200ml/7fl oz milk
• 25g/1oz roasted coffee beans
• 6 free-range egg yolks
• 75g/3oz caster sugar
• 40-50 chocolate-coated coffee beans

Directions

• For the terrine
• lightly grease a 1.5kg/3lb 4oz loaf tin with a little oil and line with cling film
• pressing into the corners.
• Place the chocolate into a heatproof bowl set over a pan of simmering water to melt (make sure the bottom of the bowl doesn't touch the water). Once melted
• remove the bowl from the pan and stir in half of the double cream. Set aside.
• Place a clean heatproof bowl over a pan of simmering water (again making sure the bottom of the bowl doesn't touch the water)
• add the egg yolks and sugar and whisk for 3-4 minutes
• or until the mixture is pale and thickened.
• Whisk the egg and sugar mixture into the chocolate until well combined
• then whisk in the cold water.
• Whisk the remaining double cream in a bowl until soft peaks form when the whisk is removed. Gently fold the whipped cream into the chocolate mixture until just combined.
• Dip the boudoir biscuits or sponge fingers into a bowl of the chilled coffee
• then arrange the soaked biscuits vertically along the sides of the prepared loaf tin. Make sure there are no gaps between each biscuit.
• Spoon the chocolate mixture into the centre
• then tap the tin lightly on the work surface to even out the mixture
• ensuring the mixture goes into the corners. Cover with cling film and chill in the fridge for at least two hours
• or until set.
• For the coffee crème anglaise
• place the double cream
• milk and roasted coffee beans into a pan and bring to a simmer.
• Whisk the egg yolks and sugar together in a bowl
• then slowly pour in the warm cream mixture
• whisking continuously until well combined. Pour the mixture back into a clean pan and cook over a low heat for 4-5 minutes
• or until the mixture coats the back of a wooden spoon.
• Pass the mixture through a fine sieve into a bowl and allow to cool slightly before chilling in the fridge for at least 30 minutes.
• To serve
• remove the terrine from the fridge 30 minutes before serving to allow it to soften slightly. Turn out from the tin onto a plate and remove the cling film. Using a hot knife
• thickly slice the terrine and place a slice onto each serving plate. Spoon the chilled crème anglaise around the plate and decorate the plate with a few chocolate-coated coffee beans.