Lotus Biscoff and chocolate terrine

30 minutes prepare in 7 steps

Layer upon layer of sheer goodness. And while it is sure to impress, this delightful lasagna of Lotus Biscoff and chocolate is astonishingly simple to make. 

Serves 6 people

• 7.05 oz dark chocolate 
• 3 eggs
• 7.05 oz Lotus Biscoff cookies
• fresh raspberries and icing sugar, for garnishing

  • 1

    Melt the chocolate in a double broiler.

  • 2

    Separate the eggs. Mix the yolks one by one into the melted chocolate. Take the bowl off the heat.

  • 3

    Beat the egg whites until stiff and fold into the chocolate using a spatula.

  • 4

    Coat an terrine mould with plastic wrap. Put a layer of Biscoff
    into the tin and cover with a layer of chocolate mousse.
    Repeat these layers until all the ingredients have been used.

  • 5

    Leave in the refrigerator to become firm for a few hours, or preferably overnight.

  • 6

    Turn the terrine out onto a dish just before serving.

  • 7

    Garnish with raspberries and icing sugar.

Step
01
07

Lotus Biscoff and chocolate terrine

Melt the chocolate in a double broiler.

Step
02
07

Lotus Biscoff and chocolate terrine

Separate the eggs. Mix the yolks one by one into the melted chocolate. Take the bowl off the heat.

Step
03
07

Lotus Biscoff and chocolate terrine

Beat the egg whites until stiff and fold into the chocolate using a spatula.

Step
04
07

Lotus Biscoff and chocolate terrine

Coat an terrine mould with plastic wrap. Put a layer of Biscoff
into the tin and cover with a layer of chocolate mousse.
Repeat these layers until all the ingredients have been used.

Step
05
07

Lotus Biscoff and chocolate terrine

Leave in the refrigerator to become firm for a few hours, or preferably overnight.

Step
06
07

Lotus Biscoff and chocolate terrine

Turn the terrine out onto a dish just before serving.

Step
07
07

Lotus Biscoff and chocolate terrine

Garnish with raspberries and icing sugar.

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