Chocolate and Chestnut Terrine
Prep Time: 20 mins Cooking Time: 0 Serves: 12-14
250g dark chocolate, roughly chopped. Suggestion, Peruvian Chulucanas 70
40g unsalted butter
450g unsweetened chestnut purée
100g unrefined icing sugar
2 tbsp. cognac
1 tsp. vanilla essence
100ml double cream
18 x 10-cm loaf tin
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- Lightly grease the loaf tin and line with baking paper.
- Melt the chocolate with the butter in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Set aside.
- Beat the chestnut purée, icing sugar, cognac and vanilla essence together in a large bowl until well blended and smooth. Beat in the melted chocolate and butter until well combined. Add the cream and continue beating until evenly mixed through.
- Spoon the mixture into the prepared tin and smooth the surface. Place in the fridge to chill for 2-3 hours, or until firmed up.
- Turn the terrine out onto a serving plate. Slice thinly and serve topped with whipped cream, a scattering of raisins soaked in cognac or rum and a spoonful or Bitter Chocolate and Coffee Sauce.