While a terrine is usually made from meat to vegetables, this version is a sweet one, and it's luxuriously delicious. Caramel sauce, nuts, and chocolate combine into an impressive, but surprisingly simple, dessert. Cut into slices and serve at a dinner party, or surprise your children with a little treat in their packed lunch.
Use a caramel sauce that sets firmly in the fridge. This means most shop bought ones won't do. Try my recipe for Caramel Sauce. It's what I used for this one and it sets very well.
Line a loaf tin with baking paper. Ideally, the tin should be 23cm by 10cm but if you only have a smaller one (like I did) then that is okay. It means both layers will be thicker, and will also take more time to set - you will need to leave it overnight.
If the caramel sauce was pre-made, you may need to warm it again so it goes runny. Once this is done, mix in all of the nuts.
Spoon the caramel and nut mix into the bottom of the loaf tin. and spread out with the back of a spoon. Grind a sprinkling of salt over the top of the caramel, then put in in the fridge to chill while you prepare the chocolate ganache.
Put the double cream in a large saucepan and gently bring to the boil.
Snap the chocolate into little pieces and add to the cream, stirring until the chocolate melts. Keep the heat low so you don't burn the cream.
Once the chocolate has melted into the cream take it off the heat and leave it to cool.
When it has cooled to room temperature, pour it over the refrigerated nut and caramel mixture.
Put it back in the fridge and leave to set.
When it has set use the baking paper to life it out of the load tin, turn over and peel off the paper. Serve in slices.
Note: I could only get mixed nuts, but they didn't work brilliantly. The peanut flavour was far too strong - make sure you use mild nuts like the ones I have listed.