Chocolate and brandied prune terrine

This beautiful terrine recipe comes to you just in time for Christmas.


Ingredients (serves 6)
200g pitted prunes, coarsely chopped
1/4 cup (60ml) brandy
120g good-quality dark chocolate, chopped
60g butter, softened
60g caster sugar
2 tbs cocoa powder, sifted
2 egg yolks
150ml thickened cream, plus extra to serve
1 cup gold-coated star chocolates, chopped*

Method
Place the prunes in a bowl with the brandy, cover and leave overnight.
Grease an 5cm-deep, 9 x 21cm terrine mould. Line with plastic wrap, leaving some overhang.
Melt the chocolate in a bowl over simmering water, making sure no water touches chocolate. Stir until smooth, then set aside to cool.
Place butter and half the sugar in a bowl, beat with a wooden spoon until light, then add cocoa. In a separate bowl, beat the yolks and remaining sugar until light and fluffy. Whip the cream until thick. Add the melted, cooled chocolate to the butter, fold in the egg mixture, then fold in the whipped cream. Add the prunes and any liquid and fold everything together until well combined. Place in the prepared mould, cover the top with overhanging plastic and freeze for at least 3 hours or until firm. To serve, cut into thick slices, place on serving plates, add a dollop of thickened cream and garnish with gold-coated chocolates.
Notes
Start this recipe the day before.

Brioche with mascarpone and fresh berries

It may sound fancy but this dessert is ready in under half an hour.


Preparation Time
15 minutes


Cooking Time
8 minutes


Ingredients
12 2cm-thick slices brioche, crusts removed
60g butter, melted
250g (1 punnet) strawberries, hulled, halved
150g (1 punnet) blueberries
2 tsp balsamic vinegar
2 1/2 tbs caster sugar
125g (1/2 cup) mascarpone
2 tsp brandy
Icing sugar, to dust

Method
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Trim the brioche slices to make 6 x 6cm squares. Brush both sides with the melted butter. Place the brioche squares on the lined tray in a single layer. Cook in preheated oven, turning halfway through cooking, for 8 minutes or until golden brown. Remove from oven and set aside to cool on the tray.
Place the strawberries, blueberries, vinegar and 1 ½ tbs of the caster sugar in a medium bowl. Toss to coat. Set aside for at least 20 minutes to macerate.
Meanwhile, place the mascarpone and remaining caster sugar in a medium bowl. Add the brandy and use a fork to whisk until well combined.
To serve, place 1 toasted brioche square on each serving plate. Spoon the macerated berries and juices over and top with the mascarpone mixture. Place another toasted brioche square on top of each and dust with the icing sugar.
Notes
The brioche squares can be grilled and kept in an airtight container up to 1 day before serving.

Chocolate marquise

This traditional French chocolate dessert is loved by chocoholics the world over!


Ingredients (serves 6)
7 egg yolks
3/4 cup (165g) caster sugar
200g good-quality dark chocolate, roughly chopped
250g unsalted butter, chopped, softened
65g good-quality cocoa powder, sifted
600ml thickened cream
1 tsp vanilla extract
Halved strawberries and thickened cream or creme anglaise*, to serve

Method
Lightly grease an 8cm x 22cm (1-litre capacity) terrine. Line with plastic wrap, leaving the excess to hang over the sides.
Use an electric mixer to beat yolks and sugar in a heatproof bowl for 5 minutes or until thick and pale. Place bowl over a pan of simmering water (make sure bowl doesn’t touch the water). Add chocolate and whisk for 5-6 minutes until melted. Add butter one piece at a time, whisking between each addition until melted. Remove from heat and fold in cocoa.
Beat cream and vanilla until soft peaks form. Fold a little cream into chocolate mixture. Fold in remainder until combined. Pour into terrine, fold over plastic wrap to cover, then refrigerate overnight.
Turn out terrine, cut into slices and top with strawberries and creme anglaise.


Notes
Begin this recipe a day ahead. * Buy ready-made from gourmet shops.