Ravneet Gill’s chocolate and cherry terrine recipe | The sweet spot

A rich slab of chocolate paté studded with fruit, somewhere between a cake and a mousse – and no baking required

Deep, dark, satisfying and smooth: this chocolate terrine is like a richer, more set chocolate mousse. Chocolate terrines can be made in advance and frozen, which is a bonus for getting ahead if you’re hosting. The addition of fresh pitted cherries cuts through the chocolate, but can be subbed for raspberries. Serve this in slices with a dollop of creme fraiche and some little biscuits such as amaretti, brandy snaps or shortbread.

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