Recipe: Chestnut and Chocolate Terrine

CHESTNUT AND CHOCOLATE TERRINE

1 kg chestnuts
cold water
vanilla, rum or brandy
125 g unsalted butter
1 cup castor sugar
250 g unsweetened cooking chocolate
1/2 cup water

Place the chestnuts in a pan, cover with cold water, bring to the boil. Remove the nuts one at a time and skin them.

Simmer the peeled nuts in water until tender with vanilla to flavor. Drain and puree.

Cream the butter and sugar until soft and white.

Melt the chocolate with half a cup of water and, when cool, add to the butter mixture. Add the chestnuts. Flavor with vanilla, rum or brandy. Turn into a loaf pan that has been lined with parchment paper or plastic wrap. Chill overnight.

Turn out and serve in slices with whipped cream and chocolate to decorate.

Servings: 8