Turinois

This is a classic dish that I have resurrected from the 1960s. It is a very dense chocolate and chestnut terrine. When you add water to chocolate and melt it, the chocolate hardens when it sets, so that’s why it’s in here. Well worth doing, the turinois takes only 15 minutes prep, then the fridge does all the work. I sometimes add cinnamon and nutmeg, but here I’ve simply used cardamom. All those spices are fabulous in combination with chestnuts. For those who like a tipple, if you fancy ad