RECIPE - CHOCOLATE TERRINE

This is always a winner when you’re looking for a delicious Christmas treat with coffee.

Or to give away as a present.

½ cup of raisins

2 tabs brandy

½ cup slivered almonds, toasted

½ cup diced dried apricots

2 cups broken amaretti biscuits

250g dark chocolate

200g soft butter

2 teasp icing sugar

½ cup cocoa

2 egg yolks

 

Soak raisins in brandy for two hours.

Put almonds, apricots and biscuit pieces in a bowl.  Mix.

Add raisins and mix again.

Melt chocolate with the butter.

Beat icing sugar, cocoa and egg yolks together and beat into chocolate mixture.

Butter a 23 x 28cm loaf tin and pack in mixture.

Bang tin to settle.

Cover with foil and leave overnight.

Run knife round the edge of tin, and plunge briefly into very hot water to unmould.

Smooth anything that has melted and refrigerate.

Cut in slices and cut each slice into quarters to serve with coffee.