Mint choc terrine recipe

1. Line an 18cm x 11cm (7in x 4 1⁄2in) loaf tin with nonstick baking paper or clingflm; set aside. Put 100g (3 1⁄2oz) chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until melted. Remove from the heat and leave to cool a little.
2. Meanwhile, in a blender, whizz the condensed milk and mint until the mint is very finely chopped and the mixture has turned a pale green. Put the cream in a mixing bowl and beat, using an electric whisk, to stiff peaks. Whisk in the condensed milk mixture, peppermint extract, crème fraîche and a few drops of green food colouring (if using), until combined.
3. Spoon the melted chocolate into a freezer bag and snip of a tiny corner. Spoon a third of the cream mixture into the prepared tin, and then finely drizzle a third of the chocolate over in criss-cross patterns. Repeat with the remaining cream and chocolate to make another two layers. Wrap in clingflm and freeze for at least 5 hours, or overnight, until solid.
4. Melt the remaining chocolate, as in step 1; spoon into a freezer bag and snip of a tiny corner. Turn out the terrine onto a chilled serving platter and drizzle over the melted chocolate (it will harden on contact). Scatter over the extra mint leaves. To serve, slice with a hot knife.

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