Chocolate and prune terrine
By: Antony Worrall Thompson From: Good Food Live
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Chocolate and prune terrine
- Prep time:
- 25 mins, plus soaking and freezing
- Cook time:
- 5 mins
- Serves:
- 6-8
Prunes and chocolate are a winning combination, as Antony Worrall Thompson demonstrates in this delectable dessert
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Tips and suggestions
- Cooks Tips...
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.
Ingredients
- 20 pitted prunes
- 200 ml 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
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.
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