Method
- 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.
- Allow to cool 30 min.
- 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.
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