Yields6 Servings
 250 ml double cream
 125 g plain chocolate, melted and cooled
 100 ml amaretto
 2 packets plain rectangular biscuits
 250 g sweetened chestnut puree
 50 g chopped, toasted hazelnuts
 Cocoa powder for dusting
 Icing sugar to decorate

Line a 450g/ 1 lb. loaf tin with clingfilm; place the cream in a bowl and whip lightly until soft peaks form; fold in the cooled chocolate; mix the chopped hazelnuts with the chestnut puree


Place the amaretto in a shallow dish; lightly dip the biscuits in the amaretto and arrange a layer on the bottom on the tin; repeat with another layer of biscuits dipped in amaretto; spread half the chocolate cream over the biscuits; followed by another layer of biscuits; spread over the remaining chocolate cream and top with a final layer of biscuits; cover with clingfilm and chill for 8 hours or preferably overnight


Turn out the terrine on to a large serving plate; dust with cocoa powder; cut strips of paper and place these randomly on top of the terrine; sift over the icing sugar, then carefully remove the paper


To serve, dip a sharp knife in hot water, dry it and use to cut the terrine into slices

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