Chocolate Terrine with Fresh Strawberries

Cut the chocolate into small pieces and melt in a water bath. Beat the warm butter with the cocoa powder to a cream. Mix the melted chocolate into the cocoa cream, not too warm, so that everything remains nice and creamy together.

Whip the egg yolks, boil the sugar with the water and add to the egg yolk form while beating hard, whip until cooled and stir into the chocolate cream. At the end fold in the whipped cream and the mint.

Fill a 1 liter casserole dish (measured for 6 people) one third full with the chocolate mixture and arrange the strawberries in a row. Fill up with the remaining amount and chill in the refrigerator for about 2 hours.

Place the terrine briefly in warm water and turn it out. Cut into tranches and arrange precisely on plates.

Garnish with whole strawberries. Serve with half whipped cream.

Mass: 6 people

* According to: Oskar Marti, Ein Poet am Küchenherd, Winter in der Küche, Hallwag,

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever you like better.

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