Creamy Coffee Terrine
Luscious layers of coffee and vanilla ice cream topped with melty dark chocolate and crushed honeycomb. A creamy coffee terrine that's sure to satisfy your sweet tooth cravings! Perfect for any occasion, it's easy to make and will have your guests drooling. Enjoy!
This Creamy Coffee Terrine is the perfect indulgent treat! It's a coffee-lover's dream, with layers of soft coffee-infused ice cream and melted dark chocolate sauce. It's sure to be a standout at your next summer picnic or a cosy winter dinner. It's so simple and easy to make and stores for up to 2-3 days in the freezer. Plus, it's a great way to get your chocolate fix without going overboard on the guilt. The unique combination of sweet and creamy coffee and dark chocolate will soothe any coffee-craving sweet tooth. With just a few ingredients, you'll be slicing up this decadent treat in no time. Treat yourself or surprise your friends and family – it's sure to be a hit!
Why You’ll Love This Creamy Coffee Terrine Recipe
These are all the reasons I'm loving this Creamy Coffee Terrine recipe:
It's decadent and indulgent: This creamy coffee terrine has layers of sweet and creamy coffee ice cream and rich chocolate syrup. It's an incredibly indulgent dessert that is sure to impress anyone.
Creamy Coffee Terrine
Luscious layers of coffee and vanilla ice cream topped with melty dark chocolate and crushed honeycomb. A creamy coffee terrine that's sure to satisfy your sweet tooth cravings! Perfect for any occasion, it's easy to make and will have your guests drooling. Enjoy!
Ingredients
- 300g coffee ice cream
- 300g vanilla ice cream
- 1 tbsp vegetable oil, for the tin
- 300g dark chocolate, roughly chopped
- 50g coconut oil
- 50g honeycomb or Maltesers, crushed
Instructions
- Step 1: Allow the ice creams to sit at room temperature for a few moments to soften. Grease a 1.2-litre loaf tin with vegetable oil and line with cling film. Combine 250g dark chocolate and coconut oil in a small heatproof bowl atop a pan of barely simmering water. Stir until melted, then move aside to cool.
- Step 2: Scatter half of the coffee ice cream in the container and make the top level. Now, rapidly spread one fourth of the chocolate syrup over the coffee ice cream then layer the other half of the vanilla ice cream along with another one fourth of the chocolate syrup. Repeat the process with the left overs of both the sauces and ice cream, ending with a coating of chocolate sauce. Securely wrap the pan with plastic wrap and freeze for a minimum of two hours or preferrably overnight.
- Step 3: Place a heatproof bowl containing the remaining 50g of chocolate over a pan of simmering water. Carefully remove the terrine from the tin and invert on to a plate. Pour the melted chocolate on top and garnish with crushed honeycomb or Maltesers. Cut into thick slices and enjoy.
