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Chocolate and prune terrine

Antony Worrall Thompson from Good Food Live
Prunes and chocolate are a winning combination, as Antony Worrall Thompson demonstrates in this delectable dessert

Chocolate and prune terrine

Method

1. Soak the ready-to-eat prunes in the tea and brandy for at least an hour. Drain thoroughly and chop roughly.

2. Line a 900g loaf tin with oiled cling film. Melt the chocolate with 45g of the butter over a saucepan of simmering water. Leave to cool slightly.

3. In a mixing bowl, beat the remaining butter and the sugar together until light and fluffy, then gradually add the egg yolks and cocoa, beating continuously.

4. Fold in the melted chocolate and prunes and whisk the mixture well.

5. Whisk the egg whites until soft peaks form.

6. Fold the cream and the whisked egg whites into the chocolate and prune mixture until evenly combined.

7. Pour the mixture into the loaf tin. Cover with foil or cling film and freeze for 4-6 hours, preferably overnight, until solid.

8. Cut into thin slices and serve with a raspberry coulis.

Cooks Notes:
Raw or lightly cooked eggs should not be served to young children, elderly people, invalids and pregnant women, because of the risk of salmonella poisoning.

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Serves: 6-8

Prep: 25 min, plus soaking and freezing
Cook: 5 min

Ingredients
20 pitted prunes
200ml freshly brewed tea
50ml Brandy
175g dark chocolate, broken into pieces
85g unsalted Butter
40g caster sugar
3 Eggs, separated
20g Cocoa powder
300ml double cream
raspberry coulis, to serve