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Bruce's chocolate terrine

Recipe from: 9/1/1994 12:00:00 AM
Ingredients 6
Servings 0


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


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.

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