Chocolate and pistachio terrine
Preparation in 15 minutes
Ingredients
8x22cm terrine mould
250g dark chocolate (72% cocoa)
100ml double cream
60g pistachio cream, sweetened
30g butter, softened
10 Kambly Eclats Croquants de Pistaches
Finely chopped pistachios to decorate
Preparation
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Line the terrine mould with baking paper.
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Melt the chocolate with the double cream over a bain marie.
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Stir together the pistachio cream and the softened butter.
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Spread a third of the chocolate over the base of the terrine mould.
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Arrange five Eclats Croquants de Pistaches in a row in the centre.
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Spread pistachio cream over the biscuits and cover with the rest of the biscuits. Chill for 15 minutes.
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Cover the biscuits with the rest of the chocolate, lightly tap the terrine mould on the table and place in the fridge for at least 6 hours.
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Before serving, carefully turn the terrine out onto a plate. Leave to stand for 20 minutes at room temperature and serve with chopped pistachios.