Rich with dark chocolate and with a good hit of brandy, this was the perfect dessert for a French menu. The addition of a walnut tuile added some buttery crunch.
I always keep a jar of brandied prunes – a jar filled with pitted prunes and topped up with brandy. The prunes taste better and better as they age and the brandy becomes a gorgeous syrup. If you don’t yet have any brandied prunes, place 300g (10½ oz) of pitted prunes in a bowl or jar. Gently heat ⅓ of a cup of brandy (this will slightly speed up the process) and pour it over the prunes. Allow them to steep overnight. To make the terrine you will need a terrine or an oblong container to make a long narrow loaf shape. Lightly oil it and line it with cling wrap. In a double boiler over simmering water (or on low power in the microwave) melt 180g (6⅓ oz) of chopped dark 70% chocolate and stir it until smooth. In another bowl beat 90g (3 oz) of butter and 45g (1½ oz) of sugar by hand until light then add 3 tablespoons of sifted cocoa powder and mix well. In a separate bowl beat 3 egg yolks with another 45g(1½ oz) of sugar until light and fluffy. Add the melted and slightly cooled chocolate to the butter mixture then fold in the egg mixture and finally fold in 225ml (7 fl oz) of thick cream. Add the prunes (I chopped mine into smaller pieces) with any remaining brandy and fold everything together until well combined. Transfer into the prepared mould, cover the top with overhanging plastic and chill until firm. To serve, use a hot knife to cut into thick slices and serve with crème fraîche. For the tuiles, preheat your oven to 180℃ (350ºF). Combine 200g (7 oz) of sugar, 45g (1½ oz) of flour, 135g (4¾ oz) of melted butter, 30g (1 oz) of finely powdered walnuts and 100g (3½ oz) of finely chopped walnuts. Spread the batter onto a silicone mat or baking paper in small disks (they will spread) and bake for approximately 10 minutes or until the edges are browning. Lightly grease a rolling pin, carefully remove the hot tuiles with a palette knife and lay them over the rolling pin to set into a curl. Cool and store in an airtight container.
*adapted from this recipe
michelle picker cooks 