Chocolate and prune terrine

Prunes and chocolate are a winning combination, as Antony Worrall Thompson demonstrates in this delectable dessert
By Antony Worrall Thompson
Chocolate and prune terrine
  • Rating:
  • Serves: 6-8
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes plus soaking and freezing
  • Effort: easy



  • 20 pitted prunes
  • 200 ml freshly brewed tea
  • 50 ml brandy
  • 175 g dark chocolate, broken into pieces
  • 85 g unsalted butter
  • 40 g caster sugar
  • 3 eggs, separated
  • 20 g cocoa powder
  • 300 ml double cream
  • raspberry coulis, to serve

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. Soak the ready-to-eat prunes in the tea and brandy for at least an hour. Drain thoroughly and chop roughly.

2. Line a 900g loaf tin with oiled cling film. Melt the chocolate with 45g of the butter over a saucepan of simmering water. Leave to cool slightly.

3. In a mixing bowl, beat the remaining butter and the sugar together until light and fluffy, then gradually add the egg yolks and cocoa, beating continuously.

4. Fold in the melted chocolate and prunes and whisk the mixture well.

5. Whisk the egg whites until soft peaks form.

6. Fold the cream and the whisked egg whites into the chocolate and prune mixture until evenly combined.

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

8. Cut into thin slices and serve with a raspberry coulis.

Rate This Recipe