White & Dark Chocolate Terrine Recipe

Line a loaf pan with plastic wrap, leaving an overhang on all sides.

Melt the white chocolate in a heatproof bowl over simmering water. In a separate bowl, melt the dark chocolate in the same way.

In a medium saucepan, heat the cream until almost boiling. Remove from heat.

In a mixing bowl, whisk together the powdered sugar, vanilla extract, egg yolks, milk, and salt.

Slowly pour the hot cream into the egg mixture, whisking constantly.

Divide the cream mixture in half. Mix one half with the melted white chocolate, and the other half with the melted dark chocolate.

Pour the white chocolate mixture into the prepared loaf pan, smoothing the top. Follow with the dark chocolate mixture.

Use a toothpick or skewer to swirl the two chocolate mixtures together.

Cover the top of the pan with the overhanging plastic wrap, pressing down gently.

Place in the refrigerator to set for at least 2 hours, or overnight.

To serve, remove the terrine from the pan using the plastic wrap overhang. Slice into 1-inch thick slices and serve chilled.