Impress your friends with this delicious pudding!

Dark and Light Chocolate Terrine

(Do not be put off by the title, it's a fairly easy pudding to make, the recipe comes from the Good Housekeeping Step-By-Step Cookbook and is slightly adapted by me)

For the Praline:
100 g mixed nuts, chopped up
60 g granulated sugar
For the Dark Chocolate Mousse:
175 g plain chocolate
75 g unsalted butter
75 g caster sugar
2 tbsp cocoa powder
3 egg yolks
300 ml whipping cream
For the White Chocolate Mousse:
175 g white chocolate
50 g unsalted butter, softened
2 egg yolkes
200 ml whipping cream

1. For the praline, dissolve the sugar in 1 teaspoon of water in a heavy-based pan over a low heat. Stir in the nuts and boil until the syrup starts to brown. Leave aside until cold.

2. Line a normal sized loaf tin (1.1 litre) with cling film. To make the mousses, melt each chocolate seperately, either in a bowl over a pan with boiling water or I find it easier doing it in the microwave. Stir until smooth. Cool slightly.

3. To make the dark chocolate mousse, cream the butter with half the sugar until pale; beat in the cocoa. In another bowl, beat egg yolks with remaining sugar. Whip cream until it holds its shape. Beat the chocolate into the creamed butter; stir into yolk mixture, then fold in cream.

4. To make the white chocolate mousse, beat the butter into the melted white chocolate. Stir in the egg yolks. Whip the cream until it just holds its shape, then fold into the chocolate mixture.

5. Drop large spoonfuls of each mousse alternately into the tin until ful. Tap to level. Cover with cling film and chill for at least 4 hours or preferably overnight until very firm.

6. To serve, turn out and peel off cling film. Press praline over the top and sides. Serve in slices.