Chocolate and Chestnut Terrine


Prep Time: 20 mins Cooking Time: 0 Serves: 12-14
When Europeans first arrived in South America, they gave trees and fruits that resembled their native ones back home the same names. As a result, the Venezuelan Castano was named after the chestnut. It comes in a football-sized fruit, with a case that divides in three and has scores of nuts inside. These nuts are twice the size of Europan chestnuts, and make a good alternative to them.
willie's cacao recipes

Ingredients

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

Equipment

18 x 10-cm loaf tin

Share & Print

Willie Recommends

Method

  • 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.

Alternative Recipes

Chocolate and Chestnut Terrine