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    Tuesday, December 29, 2015

    Chocolate and brandied prune terrine Recipe

    Chocolate and brandied prune terrine Recipe

        200g pitted prunes, coarsely chopped
        1/4 cup (60ml) brandy
        120g good-quality dark chocolate, chopped
        60g butter, softened
        60g caster sugar
        2 tablespoons cocoa powder, sifted
        2 egg yolks
        150ml thickened cream, plus extra to serve
        1 cup gold-coated star chocolates, chopped*

     Chocolate and brandied prune terrine Recipe


        Step 1

        Place the prunes in a bowl with the brandy, cover and leave overnight.
        Step 2

        Grease an 5cm-deep, 9 x 21cm terrine mould. Line with plastic wrap, leaving some overhang.
        Step 3

        Melt the chocolate in a bowl over simmering water, making sure no water touches chocolate. Stir until smooth, then set aside to cool.
        Step 4

        Place butter and half the sugar in a bowl, beat with a wooden spoon until light, then add cocoa. In a separate bowl, beat the yolks and remaining sugar until light and fluffy. Whip the cream until thick. Add the melted, cooled chocolate to the butter, fold in the egg mixture, then fold in the whipped cream. Add the prunes and any liquid and fold everything together until well combined. Place in the prepared mould, cover the top with overhanging plastic and freeze for at least 3 hours or until firm. To serve, cut into thick slices, place on serving plates, add a dollop of thickened cream and garnish with gold-coated chocolates.

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     This topic brought to you from taste.com
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    Item Reviewed: Chocolate and brandied prune terrine Recipe Rating: 5 Reviewed By: Mrs. Chef
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