Recipe Centre

Bruce's chocolate terrine

Ingredients
1 kg dark chocolate
250 g mixed nuts, chopped
125 g soft butter
Grand Marnier to taste
375 ml fresh cream
5 egg yolks

Method:
1. Chop chocolate finely and add nuts, butter and Grand Marnier. 2. Bring cream to just boiling and add to chocolate mixture. Stir until chocolate has melted, then add egg yolks, one at a time, blending until smooth and thick. 3. Line a terrine mould with clingwrap, pour in mixture and freeze for four to five hours or until solid. 4. Unmould and serve in thin slices with crème anglaise (see recipe). The terrine can be stored in the freezer.

Recipe From : Ideas September 01, 1994

Recipe from Ideas : September 01, 1994 See what Ideas has in store this month. Subscribe now and save!

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