Brandied prune and chocolate terrine

  • 10 mins cooking
  • Serves 8
  • Print


Brandied prune and chocolate terrine
  • 600 millilitre cream
  • 1/3 cup craisins, chopped coarsely
  • 1/3 cup unsalted pistachios, coarsely chopped
  • 250 gram prunes
  • 2 teaspoon earl grey tea
  • 40 millilitre brandy
  • 700 gram dark chocolate
  • 4 eggs
  • 60 gram caster sugar
  • 180 gram unsalted butter
  • cherries, to serve


Brandied prune and chocolate terrine
  • 1
    Line a 2 litre bowl with cling-film. Beat 300ml of the cream until soft peaks form and stir through the craisins and pistachios.
  • 2
    Spoon cream into a bowl and spread cream evenly to cover the base and sides. Cover with cling film and place in the freezer; freeze overnight.
  • 3
    Steep earl grey tea with 1 cup of boiling water and strain out tea leaves; mix with brandy and pour over prunes. Allow to stand for 30 minutes.
  • 4
    Melt chocolate over a double boiler and set aside to cool slightly
  • 5
    Separate eggs, reserving four egg whites. Beat yolks with sugar until pale and creamy and fold through melted cooled chocolate.
  • 6
    Strain prunes from tea and brandy and reserve 100ml of the liquor. Fold prunes and liquor into chocolate mixture. Whip remaining cream until just firm and fold into chocolate mixture.
  • 7
    Beat egg whites until soft peaks form and fold into chocolate terrine. Pour into frozen cream mould; cover completely with cling film and freeze for 24 hours.
  • 8
    To serve, remove terrine from freezer 1/2 hour prior to serving and turn onto a platter.
  • 9
    Top terrine with cherries and serve immediately.

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