Food Lovers

Chocolate Bliss

Terrine of Duo Chocolate and Strawberries

A layered dessert of rich chocolate mousse with a nutty fudge base topped with white chocolate rosettes and fresh strawberries.
TOTAL TIME: 60 minutes
LEVEL: Difficult
For the fudge base
30 gm
melted butter
100 gm
caster sugar
70 gm
75 gm
melted chocolate
75 gm
For the dark chocolate mousse
250 gm
semi-sweet dark chocolate
200 ml
cooking cream
20 ml
dark rum
For the white chocolate mousse
250 gm
white chocolate
150 ml
cooking cream
20 ml
orange liqueur
For the chocolate strips
250 gm
melted chocolate

For the fudge base

  1. Pre-heat the oven to 160°C.
  2. Slightly roast the walnuts and fine chop them.
  3. Mix the sieved flour and the chopped walnuts.
  4. Beat the eggs and the sugar till light and fluffy. Fold in the flour mixture gently, a little at a time.
  5. Fold in the melted chocolate and the melted butter.
  6. Line a small tray with parchment/ butter paper and spread the batter evenly in a layer about 1cm thick.
  7. Bake it in the pre-heated oven for 25 minutes till done.


To prepare the mousse (Same preparation is to be followed, for making both the dark chocolate and the white chocolate mousse.)

  1. Melt the chocolate, fold in the liquor/liqueur into it. Let it cool.
  2. Whip the creams till soft peaks are formed keeping in mind not to over whip it.
  3. Fold it into the cooled chocolate mixture and place it in the refrigerator till just set. It should be easy to pipe.


To prepare the chocolate strip

  1. Melt the chocolate and spread it evenly on a plastic sheet or butter paper.
  2. When half set, cut 10 strips of 1′ X 5′ strips. Do not set them in the refrigerator just, for they will curl and not retain their shape.
  3. When assembling the dessert just place the strips in the refrigerator for a minute, keeping something pressed against it to prevent them from curling.



  1. Cut the fudge cake into the exact size strips as that of the chocolate strips.
  2. Pipe dark chocolate mousse rosettes onto the fudge strip.
  3. Place a chocolate strip upon that.
  4. Pipe white chocolate mousse rosettes on this chocolate strip.
  5. Hull the strawberries, cut the tips of the strawberry, placing them in the piped white chocolate mousse, so as to hold the final chocolate strip upon it.
  6. Place the final strip of chocolate upon strawberries.
  7. Refrigerate the whole assembly for the mousse to set.
  8. Garnish it with a chocolate twist or simply dust some cocoa powder.


Note: The removal of the attached, leafy calyx of the strawberry is called hulling.

Photography by Sudeep Gurtu  
Posted: June 10, 2016
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