Frozen Summer Terrine

Directions

1. 1
   COMBINE the chocolate and condensed milk in a small saucepan and stir over a low heat until melted and combined.
2. 2
   Transfer to a mixer bowl and chill.
3. 3
   BEAT the chocolate mixture with an electric mixer until smooth.
4. 4
   Add the cream and beat until thick and creamy.
5. 5
   Gently fold through the mango pieces, biscuit and passionfruit.
6. 6
   SPOON the mixture into a lined 12cm x 24cm loaf pan.
7. 7
   Cover with plastic and freeze overnight or until firm.
8. 8
   Cut into 1.5cm slices and place onto serving plates with a drizzle of the combine mango and passionfruit.
9. 9
   Serve immediately.
10. 10
    You may need to sweeten the puree sauce with a little caster sugar if not quite sweet enough.