White chocolate and butterscotch crisp terrine

White chocolate and butterscotch crisp terrine

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 8
  • Easy
  • 20 minutes, plus chilling time
  • 5 minutes
  • Paul Cluver Weisser Riesling Noble Late Harvest 2007


  • 4 x 100 g slabs Lindt white chocolate, melted
  • 1 cup cream, whipped
  • 200 g stroopwafels (Dutch caramel wafers)

Cooking Instructions

In a microwave or bain-marie, melt the white chocolate and leave to cool slightly.

Once chilled, whisk until smooth. Carefully fold in the whipped cream, keeping the air trapped in for a fluffy, mousse-like texture.

Line a terrine tin with clingfilm and spread with a layer of the mousse. Top with a layer of wafers and repeat in layers until the tin is full. Chill to set.

To serve, remove the terrine from the tin and slice. Decorate with fresh rose petals and serve immediately.

Cook's note: stroopwafels are readily available from delis and weekend food markets as well as selected supermarkets.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes