What could be a more perfect dessert than a rich and decadent chocolate terrine. Packed full of delicious dried fruit and nuts you can truly make the recipe your own choosing your own combinations.
Ali created the terrine that is photographed and gave us the recipe. The recipe comes from an old workplace of hers, the iconic Takapuna based Killarney St Brasserie, which is very close to her heart. Less work and more like family it is sorely missed. And so say all of us!
Ingredients
250g Devonport Chocolates 72% Cocoa Solids Callets
2 cups chopped mixed toasted nuts and/or crushed biscuits, including toasted coconut. macadamia, pistachio, hazelnut.
Method
Melt butter and chocolate either on microwave on medium in one minute bursts, stirring well between each burst or in a saucepan but make sure you have it on low and stir well..
Add sugar, egg yolks and franjelico, mixing till until well combined.
Fold through nuts, biscuit and fruit.
Pour into lined loaf tin and refrigerate overnight ( or at least 4 hours ) before serving.
This is extremely rich and super indulgent. You’ll only need a thin slice.
Adapt to your taste and whatever you have in the pantry. I am notorious in my family/workplaces for doing this. Rapid pivot I call it.
I had no apricots so used freeze fried pineapple and crystallised orange for a bit of a pineapple lump/Jaffa spin.
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