Chocolate Chestnut Terrine


Preparation info

    • Difficulty


    • Ready in

      3 hr 30

Appears in

The Chocolate Lover's Cookbook

The Chocolate Lover's Cookbook

By Patricia Lousada

Published 1987

  • About

A lovely chestnut dessert with a praline crust. It is served in slices with Crème Anglaise.


  • 150 g (5 oz) slightly salted butter, softened
  • 75 g (3


Cream the butter with the sugar until light and fluffy and then stir in the chestnut purée. Melt the chocolate, coffee and rum together in the top of a double saucepan and then beat it into the chestnut mixture. Line a 500 g (1</