Strawberry white chocolate truffle terrine

Recipe summaryClick image to view larger version

Strawberry white chocolate truffle terrine

Category Dessert
Serves 8
Preparation 15 minutes + chilling
Cooking n/a

Rating: Rated 3 / 5 (1 ratings)

Go vegan: Vegan white chocolate from Organica or Plamil taste just as creamy as their dairy counterpart. Alpro soya cream is available in major supermarkets, and a dairy-free spread like Vitalite dairy-free or Pure can be used in place of the butter.


  • 200g white chocolate
  • 2 tbsp single cream
  • 50g unsalted butter
  • 2 tbsp vegetarian white rum
  • 300g sweetened chestnut puree (creme de marrons)
  • about 100g strawberries, hulled


Stage 1

Line a small loaf tin with cling film or baking paper. Melt the chocolate, rum and cream together in a bowl over hot water. Beat the chestnut purée with the butter, then beat in the chocolate.

Stage 2

Put half the mixture into the tin. Arrange the strawberries neatly over the mixture, standing them up straight. Cover carefully with the rest of the mixture, then chill in the fridge for at least 4 hours.

Stage 3

Turn out, peel off the film or paper and thinly slice to serve.


Strawberry white chocolate truffle terrine


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie
Photography: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 282g
  • Fat: 14.5g
  • Saturated fat: 8.5g
  • Protein: 3g
  • Carbohydrates: 33.5g
  • Sugars: 12g
  • Fibre: 2.5g
  • Salt: 0.2g

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