Three Chocolate Terrine

• 500g block PHILADELPHIA Cream Cheese, softened
• 1/4 cup caster sugar
• 2 teaspoons instant coffee, dissolved in 1/4 cup boiling water
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
• 300ml cream, whipped
• 150g dark cooking chocolate melts
• 150g milk cooking chocolate melts
• 150g white cooking chocolate melts
• Drinking chocolate, to garnish

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

caster sugar, instant coffee, gelatine, cream, chocolate melts, milk cooking chocolate melts, white cooking chocolate melts, drinking chocolate

Taken from www.kraftrecipes.com/recipes/three-chocolate-terrine-104419.aspx (may not work)