|Light vegetable oil||1 Teaspoon (For Greasing)|
|White chocolate||175 Gram|
|Dark chocolate||175 Gram (70% Cocoa Solids)|
|Orange chocolate||175 Gram (Dark, 70% Cocoa Solids)|
|Double cream||600 Milliliter, lightly whipped|
|Egg whites||2 , whisked to soft peaks|
|For chocolate sauce|
|Dark chocolate bar||100 Gram (70% Cocoa Solids)|
|Double cream||75 Milliliter|
|Unsalted butter||1 Teaspoon|
1. Line a 900g loaf tin with cling film, then brush with oil. Break up the white and both dark chocolates into 2 separate bowls. Melt over pans of simmering water, taking care not to let the base of the bowl touch the water. Leave them to cool a little, then fold about a third of the cream into the white chocolate and the rest into dark. using a large metal spoon, fold the egg whites into the dark chocolate.
2. Gently spoon half the dark chocolate mix into the tin. Let it set for about 10 mins, then spoon in all the white. Let this set, then spoon the rest of the dark on top to cover completely. Chill for at least 2 hrs in the fridge, but ideally overnight, until firm.
3. For the chocolate sauce, just before serving, break half the chocolate into a bowl and pour in the cream. Melt over a pan of simmering water as in step 1. Stir in the knob of butter to form a smooth, glossy sauce. Grate or shave the remaining chocolate into curls.
4. Turn out the terrine, unwrap, slice and transfer to serving plates using a fish slice. Pour a little of the sauce around and decorate with curls of chocolate.