Chocolate and Prune Terrine with Raspberry Sauce

Bitter chocolate combined with sweet, sticky prunes and the sharp tang of raspberries - a heavenly combination from Antony Worrall Thompson
By Antony Worrall Thompson
Chocolate and Prune Terrine with Raspberry Sauce
  • Rating:
  • Serves: 8-10
  • Prep Time: 45 minutes plus overnight soaking and freezing
  • Effort: medium



  • 20 stoned prunes
  • 200 ml freshly brewed tea
  • 50 ml brandy
  • 175 g dark chocolate, broken into pieces
  • 80 g unsalted butter
  • 40 g caster sugar
  • 3 eggs, separated
  • 20 g cocoa powder
  • 300 ml double cream

For the raspberry sauce

  • 2 tbsp lemon juice
  • 150 g icing sugar
  • 450 g fresh raspberries

Tips and Suggestions

Raw or lightly cooked eggs should not be served to young children, elderly people, invalids and pregnant women, because of the risk of salmonella poisoning.


1. Place the prunes in a large bowl and soak in the tea and brandy overnight until they are plump. If you are using ready-to-eat prunes, then soak for at least an hour. Drain thoroughly and chop the prunes roughly.

2. Line a 900g loaf tin with oiled cling film. Melt the chocolate with 40g of the butter in a bowl set over a saucepan of simmering water. Leave to cool slightly.

3. In a large bowl beat the remaining butter and the caster sugar together until light and fluffy, then gradually add the three egg yolks and cocoa powder, beating continuously (adding a little cocoa after each addition of egg yolks stops the mixture from splitting). Fold in the melted chocolate and butter mixture and the prunes.

4. In a separate bowl whisk the double cream until it forms soft peaks. In another large bowl whisk the three egg whites until they form soft peaks. Fold the cream and then the egg whites into the chocolate and prune mixture until evenly combined.

5. Pour the mixture into the loaf tin. Cover with foil or cling film and freeze for 4-6 hours or preferably overnight, until solid.

6. To make the raspberry sauce, place the raspberries in a blender or food processor, add the lemon juice and icing sugar and whizz together until smooth.

7. Pass this mixture through a fine sieve, discard the pulp. Keep the sauce refrigerated until ready to use (it is best served fresh but will keep for a day or two).

8. When you're ready to serve the terrine, cut it into thin slices and serve with the raspberry sauce.

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