Chocolate terrine with hazelnuts

When chocolate is combined with hazelnuts, it is hard to resist eating more than you should.

Materials

For the base

Eight wholemeal digestive biscuits
100 gr. roasted hazelnuts, chopped
1 tsp. tablespoon melted butter + a little extra

For the cream

570 ml cream with 35% fat + a little extra for serving
3 tsp. glucose syrup
Six tsp. of hazelnut liqueur syrup
250 gr. black couverture in pieces
300 gr. milk couverture in pieces

Procedure

Step 1

Cream: Melt the cream, glucose, liqueur, and couverture in a saucepan over medium heat, stirring occasionally. Let them cool once melted and combined.

Step 2

Base: Blend the cookies and hazelnuts until they become powder. Add the melted butter and beat. Line the base and sides of a 1,200ml cake tin with cling film and sprinkle with half of the biscuits. Add the chocolate mixture and leave the mould in the fridge to harden.

Step 3

Take the dessert out of the fridge and sprinkle with almost all the remaining hazelnut mixture. Put it back in the refrigerator until it hardens and can be cut into slices. Unmold on a serving tray and sprinkle with as much hazelnut mixture as is left or has come off the stem.

READ MORE: Cold dessert with coconut and espresso syrup.