Chocolate, Almond and Orange Terrine
300g chocolate, min 70%
250g unsalted butter
A few broken fingers of shortbread (or digestives if you prefer...or any crunchy biscuit)
100g caster sugar
2 eggs and 1 egg yolk
100g toasted flaked almonds
Grated zest of 2 oranges
A jolt of brandy (or Cointreau, or rum)
1 - Melt the chocolate in a bain marie with the butter.
2 - Whip the eggs together with the sugar - not too much but so they're well blended. Stir into the chocolate butter mix thoroughly.
3 - Stir in the broken biscuits, zest, almonds and booze. I also added a handful of glacier cherries.
4 - Pour into a medium loaf tin lined with good strong cling film and place in the freezer to set for a couple of hours.
5 - When you're ready to serve, remove from the freezer 10 minutes before, remove from the tin and peel off the cling film...and then slice that old rascal up.
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