Chocolate terrine with Agen prunes and Armagnac

Paul Merrett makes an impressive dinner party dessert that will even tempt non-chocoholics!
By Paul Merrett
Chocolate terrine with Agen prunes and Armagnac
  • Rating:
  • Serves: 6-8
  • Cook Time: 10 minutes plus several hours refrigeration time
  • Prep Time: 30 minutes
  • Effort: easy


For the Genoise sponge

  • 200 g caster sugar
  • 6 eggs
  • 110 g plain flour
  • 30 g cornflour
  • 30 g cocoa powder
  • 30 g butter

For the mousse

  • 220 g pitted ready-to-eat Agen prunes
  • 1 wine glass of armagnac
  • 180 g caster sugar
  • 220 g butter
  • 105 g chocolate
  • 120 g cocoa powder
  • 100 g egg yolks, from about 3 eggs
  • 360 ml whipping cream


For the sponge:
1. Whisk the sugar and eggs until very firm (at least 10 minutes).

2. Carefully fold in the flour, cornflour and cocoa.

3. Melt the butter and pour it into the mixture.

4. Spread 1/2cm thick across a terrine mould, and cook at 180C/gas mark 4 for 6-10 minutes, until the sponge has set.

For the mousse:
1. Dice and soak the prunes in the Armagnac.

2. Melt the butter and caster sugar together in a pan and take off the heat.

3. In a separate pan, melt the chocolate and pour into the mixture.

4. Add the cocoa and mix in to the chocolate.

5. Add the egg yolks when the chocolate feels like it is blood temperature, and stir in.

6. Fold in the whipped cream.

7. Pour the mousse on top of the sponge lined mould and refrigerate for a couple of hours until set.

8. Serve with whipped cream.

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