Chocolate Chestnut Terrine at Harry Christison blog

Chocolate Chestnut Terrine. This nigel slater chocolate and chestnut terrine is a seriously rich recipe to be enjoyed in thin slices, perfect as a decadent. Melt the chocolate with the brandy and water (i have made this pudding with irish whisky when the brandy has run out). But chocolate and chestnut is a wonderful, rich combination with a very indulgent and celebratory feel. Then combine the chestnut and chocolate mixture with your creamed butter and sugar mixture. You will get a good eight to 10 portions from the cake, says nigel slater. It has, to me, a sort of old world, old fashioned charm that is perfect for the festive season. * callebaut cocoa nibs are. Place the cream in a bowl and whip lightly until soft peaks form; Fold in the cooled chocolate; Line a 450g/ 1 lb. This chocolate and chestnut terrine is a seriously rich recipe to be enjoyed in thin slices. To serve, turn out terrine onto a rectangular platter, dust with cocoa and place chestnuts to the side, if using. Zest and juice the orange. Once melted add the butter and mix until the butter has blended. Melt the chocolate and then mix with the purée.

Once melted add the butter and mix until the butter has blended. In a separate bowl, beat the butter to a soft cream and add the sugar before beating again until light and fluffy. Place the cream in a bowl and whip lightly until soft peaks form; You will get a good eight to 10 portions from the cake, says nigel slater. Melt the chocolate with the brandy and water (i have made this pudding with irish whisky when the brandy has run out). Melt chocolate (either over hot water or in microwave). Zest and juice the orange. To serve, turn out terrine onto a rectangular platter, dust with cocoa and place chestnuts to the side, if using. Beat the chestnut purée until light and soft. * callebaut cocoa nibs are.

Chocolate Chestnut Terrine from The Chocolate Lover's Cookbook by

Chocolate Chestnut Terrine But chocolate and chestnut is a wonderful, rich combination with a very indulgent and celebratory feel. Melt the chocolate with the brandy and water (i have made this pudding with irish whisky when the brandy has run out). Once melted add the butter and mix until the butter has blended. Then combine the chestnut and chocolate mixture with your creamed butter and sugar mixture. Melt the chocolate and then mix with the purée. Beat the chestnut purée until light and soft. Place the cream in a bowl and whip lightly until soft peaks form; You will get a good eight to 10 portions from the cake, says nigel slater. This nigel slater chocolate and chestnut terrine is a seriously rich recipe to be enjoyed in thin slices, perfect as a decadent. * callebaut cocoa nibs are. To serve, turn out terrine onto a rectangular platter, dust with cocoa and place chestnuts to the side, if using. It has, to me, a sort of old world, old fashioned charm that is perfect for the festive season. Zest and juice the orange. But chocolate and chestnut is a wonderful, rich combination with a very indulgent and celebratory feel. Line a 450g/ 1 lb. In a separate bowl, beat the butter to a soft cream and add the sugar before beating again until light and fluffy.