Chocolate Pottery Terrine

For the chocolate and curd terrine, beat the yolks, sugar and white wine over steam until foamy, then refrigerate.

Stir in curd, yogurt, orange juice and lemon zest until well blended. Soak the gelatine.

Fold the yogurt mixture into the curd mixture and add the dissolved gelatin. Divide the mixture and stir the softened chocolate into one half. Fold the whipped cream into the two halves and pour into a loaf pan lined with foil. Allow the mixture to cool thoroughly.

In the meantime, prepare the strawberry sauce. Mix the strawberries with sugar, a little liqueur and possibly a little cornflour.

Arrange the sauce on plates and cut slices out of the overcooled chocolate-top terrine and arrange on the sauce.

Preparation Tip:

A summery chocolate pottery terrine recipe!

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