Recipe Chocolate and brandied prune terrine : Practical and Delicious

Recipe Chocolate and brandied prune terrine : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chocolate and brandied prune terrine. You are currently reading Recipe Chocolate and brandied prune terrine : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Chocolate and brandied prune terrine requires 12h, cook 05m and serve 6. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This beautiful terrine recipe comes to you just in time for Christmas.

Ingredients:

9 Ingredients

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  200g pitted prunes, coarsely chopped
  
  
  


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  1/4 cup (60ml) brandy
  
  
  


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  120g good-quality dark chocolate, chopped
  
  
  


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  60g butter, softened
  
  
  


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  60g caster sugar
  
  
  


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  2 tbsp cocoa powder, sifted
  
  
  


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  2 egg yolks
  
  
  


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  150ml thickened cream, plus extra to serve
  
  
  


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  1 cup gold-coated star chocolates, chopped*
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Place the prunes in a bowl with the brandy, cover and leave overnight.
  
  
  


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  Step 2
  
  
  
  
  Grease an 5cm-deep, 9 x 21cm terrine mould. Line with plastic wrap, leaving some overhang.
  
  
  


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  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.
  
  
  


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  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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