ingredients

250 g dark chocolate with 64% cocoa
200 g strawberries
30 g 90 g of soft butter
3 yellow 3 egg whites
40 g icing sugar
Chocolate chips

Steps

Fruity terrine

Line plastic wrap with a rectangular terrine of at least 7 dl, let it pass. Put egg whites and 1 pinch of salt in a salad bowl; keep the yolks at room temperature. Spread the chocolate in squares in the bottom of a large pan, sow 30 g of butter in hazelnuts.

Put the pan on very low heat. At the same time whip egg whites and a pinch of salt in very firm snow; add the icing sugar, beat another 1 min. As soon as the squares are soft to heart, turn to smooth, add 90 g of shredded butter while turning. Take off the fire, add the yellows 1 to 1, then the snow turning from bottom to top; go deep down.

Pour immediately into the mold, in layers and spreading the strawberries as and when. Flip the film to close. Place at least 6 hours in the refrigerator.

tips

To serve : get out of the cold 20 minutes in advance. At the last moment, open the film, pull a little on it to take off the bottom, turn this slightly soft terrine on a nice dish, take off the film. Sow the chips.