Chestnut & Chocolate Terrine

Courtesy of Bille Texler, chestnut grower, Harrietville, Vic

(Serves 8)

1kg chestnuts
125g unsalted butter
1 cup castor sugar
250g cooking chocolate
Vanilla, rum or brandy

  1. Place the chestnuts in a pan, cover with cold water, bring to the boil. Remove the nuts one at a time and skin them.
  2. Simmer the peeled nuts in water until tender with vanilla to flavour. Drain and puree.
  3. Cream the butter and sugar until soft and white.
  4. Melt the chocolate with half a cup of water and, when cool, add to the butter mixture.
  5. Add the chestnuts. Flavour with vanilla, rum or brandy.
  6. Turn into a loaf pan that has been lined with 'Glad Bake'.
  7. Chill overnight.
  8. Turn out and serve cut in slices with whipped cream and chocolate to decorate.

 

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