Blackberry and White Chocolate Mousse Terrine
Using Weis Blackberry and Rich Vanilla
- 8 Weis Blackberry and Rich Vanilla Ice Cream Bars
- 350g white chocolate
- 600ml thickened cream
- Fresh berries, to serve
- Silver leaf, to decorate (optional)
You will need to begin this recipe the day before.
Line a 13x28cm loaf tin with baking paper (you can use a different size loaf tin, you will just need to cut Weis bars to fit). Lay Weis bars into the base of the lined pan, freeze.
To make white chocolate mousse place chocolate in a plastic/glass bowl. Heat cream in a saucepan over high heat until just boiling (you will notice little bubbles around the edge of the pan) then pour over chocolate, whisking until chocolate has melted. Cover and refrigerate overnight.
One cooled completely, use an electric beater to whisk until doubled in volume (about 2-3 mins). Spoon into the tin over the bars, smooth with a spatula then freeze at least 4 hours until firm.
Turn out onto a cutting board, decorate with fresh berries and silver leaf (if using), then allow to sit at room temperature for 5 mins before slicing and serving.