Lotus Biscoff and chocolate terrine
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.

Lotus Biscoff and chocolate terrine
Melt the chocolate in a double broiler.
Lotus Biscoff and chocolate terrine
Melt the chocolate in a double broiler.
Lotus Biscoff and chocolate terrine
Separate the eggs. Mix the yolks one by one into the melted chocolate. Take the bowl off the heat.
Lotus Biscoff and chocolate terrine
Separate the eggs. Mix the yolks one by one into the melted chocolate. Take the bowl off the heat.
Lotus Biscoff and chocolate terrine
Beat the egg whites until stiff and fold into the chocolate using a spatula.
Lotus Biscoff and chocolate terrine
Beat the egg whites until stiff and fold into the chocolate using a spatula.
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.
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.
Lotus Biscoff and chocolate terrine
Leave in the refrigerator to become firm for a few hours, or preferably overnight.
Lotus Biscoff and chocolate terrine
Leave in the refrigerator to become firm for a few hours, or preferably overnight.
Lotus Biscoff and chocolate terrine
Turn the terrine out onto a dish just before serving.
Lotus Biscoff and chocolate terrine
Turn the terrine out onto a dish just before serving.
Lotus Biscoff and chocolate terrine
Garnish with raspberries and icing sugar.
Lotus Biscoff and chocolate terrine
Garnish with raspberries and icing sugar.