Chocolate Terrine with Prunes

Ingredients

300 g Prunes

250 ml Black Tea

200 g Dark Chocolate

250 ml 33% Cream

50 g Butter

3 Egg Yolks

3 tbsp Sugar

1.5 tbsp Cocoa Powder

Wash the prunes and chop finely (each into 8-10 pieces). Soak the prunes in the tea for 8 hours, then drain in a sieve.

Whip the chilled cream until stiff. Combine the egg yolks, sugar, and cocoa powder sifted through a fine sieve. Whip the mixture until fluffy. Melt the chocolate and butter in the microwave or over a double boiler, stir, and cool to room temperature.

 Combine the beaten egg yolks with the melted chocolate. Stir in the prunes. Fold in the whipped cream and fold the mixture with a spatula, using upward movements, until smooth.

Line a cake pan with plastic wrap, allowing the ends to hang over. Pour the chocolate mixture into the pan and smooth the surface with a spoon or spatula. Carefully cover the surface of the cake with the ends of the plastic wrap. Freeze the pan for 3 hours.

Remove the terrine from the freezer 20 minutes before serving. Invert it onto a plate, remove it from the pan, and let it thaw for 15 minutes. Remove the wrap, dip a knife in hot water, and cut into portions. Store the finished terrine in the refrigerator.

Enjoy!