Bruce’s chocolate terrine

Name: Bruce's chocolate terrine
Yield: 0 serving
Cuisine: Boil
Ingredients: 1.00 kg dark chocolate; 250.00 g mixed nuts chopped; 125.00 g butter soft; grand marnier; 375.00 ml cream fresh; 5.00 eggs just the yolks

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Dairy

By Food24 November 03 2009

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Ingredients (6)

1.00 kg	dark chocolate
250.00 g	mixed nuts — chopped
125.00 g	butter — soft
	grand marnier
375.00 ml	cream — fresh
5.00	eggs — just the yolks

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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.