Chocolate gelato and honeycomb terrine
Impress your guests with this surprisingly easy, yet elegant chocolate gelato and honeycomb terrine. Topped with a deluxe, warm chocolate fudge sauce, this is t
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Cooking tools:
- Candy thermometer
- Loaf pan
- Terrine
- Sifter
- Parchment paper
- Aluminum foil
- Baking sheet
- Saucepan
- Stove
- Freezer
- Whisk
- Wooden spoon
- Spoon
- Cutting board
- Chef's knife
- Cup
- Plate
- Serving platter
Ingredients
- 1 litre (4 cups) dark chocolate gelato
- 1 litre (4 cups) vanilla ice-cream
- 3/4 cup (165g) white (granulated) sugar
- 1 tablespoon golden syrup or treacle
- 1/4 cup (60ml) water
- 1 1/2 teaspoon bicarbonate of soda (baking soda)
- Chocolate fudge sauce
- 180 grams (5½ ounces) dark eating (semi-sweet) chocolate
- 30 grams (1 ounce) butter
- 1 cup (250ml) pouring cream
- 1/4 cup (40g) icing (confectioners') sugar
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