Terrine chocolate-plum

Category: Confectionery
Terrine chocolate-plum

Ingredients

Prunes 200 g
Cognac 4 tbsp. l.
Dark chocolate 120 g
Butter 2 tbsp. l.
Sugar 2 tbsp. l.
Cocoa powder 1 tbsp. l.
Yolks 2 pcs
Heavy cream (for whipping) 150 ml

Cooking method

  • 1) Wash prunes and chop finely. Pour brandy and leave to infuse for 4-10 hours. 3 hours was enough for me. All the cognac is absorbed
  • 2) Melt the chocolate.
  • Beat butter and half of the sugar with a mixer. Add cocoa.
  • Whisk the egg yolks with the remaining sugar in a bowl. Mix whipped butter with whipped egg yolks. Add chocolate and prunes.
  • 3) Whisk the cream until stiff and add to the mixture. I whipped the cream all the way to the spikes. Line the cake pan with foil so that the ends hang down. Lay out the chocolate and plum mixture. Level the surface, cover with the ends of the film and place in the freezer for 3 hours. Before serving, remove to a dish, cut immediately, dipping a knife under hot water, and let stand for 5 minutes at room temperature.
  • If the dessert is made for a children's table, you can pour the prunes with grape juice.
  • Terrine chocolate-plum

The dish is designed for

6 medium portions

Merri
foxtrader, thanks for the wonderful dessert! I think it's very tasty!

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