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Print Recipe
 Plum-Chocolate Terrine with Crispy Granola Recipe
I bring to your attention a wonderful dessert, very chocolate, very plum, with a slight crunch, which gives a thick sprinkle of granola. Your children will be delighted with this taste. Quickly cook and put on tea.
Course Birthday Food Dishes, Breakfast Lunch, Children's Food, Christmas Food Dishes, Desserts, Dinner Dishes, Easter Food Dishes, Holiday Food, Lunch Second Breakfast, Morning Breakfast, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Breakfast Lunch, Children's Food, Christmas Food Dishes, Desserts, Dinner Dishes, Easter Food Dishes, Holiday Food, Lunch Second Breakfast, Morning Breakfast, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Products. Time spent dessert in the freezer was not taken into account.
    Products. Time spent dessert in the freezer was not taken into account.
  2. Prunes washed (if very dry, it is necessary to soak in hot water, but not to porridge), cut into small pieces, filled with cognac and left to infuse for one hour.
    Prunes washed (if very dry, it is necessary to soak in hot water, but not to porridge), cut into small pieces, filled with cognac and left to infuse for one hour.
  3. Chocolate melted in a water bath.
    Chocolate melted in a water bath.
  4. Butter rubbed with one tablespoon of sugar (half of the claimed portion), in a separate container whipped yolks with the remaining sugar.
    Butter rubbed with one tablespoon of sugar (half of the claimed portion), in a separate container whipped yolks with the remaining sugar.
  5. Combined with chocolate and butter and sugar mixture, stirred, then added the whipped egg yolks with sugar, stirred again.
    Combined with chocolate and butter and sugar mixture, stirred, then added the whipped egg yolks with sugar, stirred again.
  6. Then added to the chocolate mass infused with cognac prunes. Again stirred.
    Then added to the chocolate mass infused with cognac prunes. Again stirred.
  7. In the last turn to the chocolate "test" added whipped to soft peaks of cream, gently mixing them.
    In the last turn to the chocolate "test" added whipped to soft peaks of cream, gently mixing them.
  8. Form (I have hard foil) posted a film with a margin on the bottom poured granola, and leveled.
    Form (I have hard foil) posted a film with a margin on the bottom poured granola, and leveled.
  9. On top of the sprinkles laid out the chocolate mass, leveled over the entire surface, covered with film and sent to the freezer for at least 4 hours. When it came time, took out of the refrigerator, held 20 minutes at room temperature, overturned on a dish so that granola was on top, decorating dessert, added mint leaves.
    On top of the sprinkles laid out the chocolate mass, leveled over the entire surface, covered with film and sent to the freezer for at least 4 hours. When it came time, took out of the refrigerator, held 20 minutes at room temperature, overturned on a dish so that granola was on top, decorating dessert, added mint leaves.

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