Recipes

Lightly grease an 8cm x 22cm (1-litre capacity) terrine. Line with plastic wrap, leaving the excess to hang over the sides.

Use an electric mixer to beat yolks and sugar in a heatproof bowl for 5 minutes or until thick and pale. Place bowl over a pan of simmering water (make sure bowl doesn't touch the water). Add chocolate and whisk for 5-6 minutes until melted. Add butter one piece at a time, whisking between each addition until melted. Remove from heat and fold in cocoa.

Beat cream and vanilla until soft peaks form. Fold a little cream into chocolate mixture. Fold in remainder until combined. Pour into terrine, fold over plastic wrap to cover, then refrigerate overnight

Turn out terrine, cut into slices and top with strawberries and creme anglaise.