Ingredients for 1 terrine

• 200gr of dark chocolate
• 200gr of white chocolate
• 200gr of hazelnut chocolate (gianduia)
• 1litre of cream
• 100gr of chopped blanched hazelnuts
• 1litre of custard
• 2dl of Nocino walnut liqueur
• 400 gr of wild berries
• a few mint leaves for garnishing

Preparation

First phase

Melt the dark chocolate and add to one third of the cream, partially whipped; form the first layer of the terrine, about 2 cm high; add one third of the hazelnuts and put in the freezer for about 15 minutes to thicken.

Second phase

Melt the gianduia cholate and add to the final third of partially whipped cream and then form the third layer of about 2 cm. Add the remaining hazelnuts and put in the freezer for another 15 minutes to thicken.

Third phase

Melt the white chocolate and add to one third of the cream, partially whipped. Form another layer about 2 cm high and add another third of the hazelnuts. Put in the freezer for another 15 minutes to thicken..

For the sauce

1/2 litre of custard with 2dl of Nocino.

Put a large spoonful of sauce on a flat serving plate, slice the terrine and place a serving on the plate; garnish as desired with wild berries and mint leaves.