Method

Line your moulds with baking paper.

Melt chocolate & butter in a bowl over a pan of water. Make sure the bottom of the
bowl is not touching the water.

When the chocolate is almost melted throw in a couple of spoons of the summer
berry boogie, mix well.

Lift your softened gelatine out of the cold water & squeeze any excess water out.

Add to the chocolate mix (whilst still warm) ensuring you mix well as you don't want
any un-melted gelatine lumps in the finished dish.

When just warm stir in the 8 egg yolks. Sift together the icing sugar & cocoa powder
& mix in to the chocolate mix.

Whip the cream until soft peak & refrigerate. Whisk the egg whites & caster sugar to
soft peak, then fold into the chocolate mix & then fold in the cream.

Sit your lined moulds onto a tray with baking paper on it.

Spoon in some of the mixture to way up the mould, then spoon in some summer
berry boogie mix. Then cover with more chocolate mix. Try & get the top of the
terrine as level as you can. If you have any summer berry boogie left you can heat in
a pan, add a little softened gelatine & pour over the top of your terrine whilst still in
the mould.

Serve with a dollop of creme fraiche & a couple of biscotti.