Servings: 14
Equipment
- 1 loaf tin 18 x 10cm
Ingredients
- 250 g Willie’s Cacao Chulucanas Peru 70% Dark Couverture Chocolate Chef’s Drops roughly chopped
- 40 g unsalted butter
- 450 g unsweetened chestnut purée
- 100 g unrefined icing sugar
- 2 tbsp. cognac
- 100 ml double cream
Instructions
- 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 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. You won’t go wrong with a scattering of raisins soaked in cognac or rum and a spoonful or Bitter Chocolate and Coffee Sauce either!