Chocolate Parfait Terrine with Fresh Raspberries

Mmmm . . . milk or white chocolate can also be used for this rich mousse.

Found in this book

Just Five Ingredients

BBC Books


step one: Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure that the bowl does not touch the water. Remove the bowl from the pan and stir until completely smooth. Leave to cool.

step two: Meanwhile, whisk the egg yolks and sugar in a separate bowl until light and fluffy. In a third bowl, whip the cream until it stands in soft peaks. Carefully stir the melted chocolate into the egg yolk mixture, then gently fold in the whipped cream.

step three: Line a 900g (2lb) loaf tin with oiled clingfilm and pour in the mixture. Cover with clingfilm and freeze for at least 4 hours or preferably overnight until solid.

step four: Remove the parfait from the freezer about 20 minutes before you are ready to serve. Turn out onto a flat plate and peel away the clingfilm. Dip your knife into a bowl of hot water and cut into slices. Arrange on plates and scatter around fresh raspberries and grated chocolate to serve.



  • 450g (1lb) plain chocolate (70% cocoa solids), broken into squares
  • 4 egg yolks
  • 100g (4oz) golden caster sugar
  • 600ml (1 pint) double cream
  • 450g (1lb) fresh raspberries, to serve grapeseed oil, for greasing