Three Chocolate Terrine

Directions

1. 1
   Beat the Philly* and sugar with an electric mixer until smooth.
2. 2
   Fold through the coffee mixture, gelatine mixture and whipped cream.
3. 3
   Melt the dark chocolate in a small bowl.
4. 4
   When the chocolate is cool but flowing, fold in one third of the Philly* mixture.
5. 5
   Pour into a chilled and cling wrap lined 8cm x 22cm loaf pan and refrigerate 5 minutes or until lightly set.
6. 6
   Repeat the method for the remaining milk and white chocolate layers.
7. 7
   Refrigerate for one hour or until set.
8. 8
   Serve sliced and dusted with drinking chocolate.