Serves 6 people
• 7.05 oz dark chocolate
• 3 eggs
• 7.05 oz Lotus Biscoff cookies
• fresh raspberries and icing sugar, for garnishing
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1
Melt the chocolate in a double broiler.
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2
Separate the eggs. Mix the yolks one by one into the melted chocolate. Take the bowl off the heat.
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3
Beat the egg whites until stiff and fold into the chocolate using a spatula.
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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.
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6
Turn the terrine out onto a dish just before serving.
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7
Garnish with raspberries and icing sugar.