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Iced chocolate terrine

I have been making this recipe every Pesach for years. It’s a real family favourite. I really don’t know why I keep it just for Pesach but somehow doing so makes it that more special. I have to warn you though that it is very rich, so don’t cut your slices too big.

A word about my picture… I thought I should tell you that the lines on the side are from the clingfilm. I probably should have smoothed it out but we just wanted to get on and eat it.


  • 75g dark cooking chocolate
  • 6 egg yolks
  • 120g caster sugar
  • 50g honey
  • 120g unsalted butter or margarine at room temperature
  • 65g cocoa powder
  • 300 ml double cream/non-dairy cream (unsweetened)


  • Line a 900g loaf tin with cling film and ideally cut enough so that you will be able to pull it over the top once frozen
  • Place the honey and chocolate into a small microwaveable bowl and gradually heat to melt the chocolate.
  • Leave to cool a little then stir in the sugar and egg yols
  • Beat the butter and cocoa powder together until smooth; mix with the melted chocolate mix
  • Whip the cream, then mix with the chocolate mixture
  • Pour into the loaf tin, smooth out so you have a level top and place in the freezer (for at least 8 hours)
  • Remove from the freezer approx 10 mins before eating. Turn upside down onto a plate, peel off the cling film and slice.

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