Chestnut and Chocolate Terrine Recipe


  • 400 gr of chestnuts
  • 125 gr of cover chocolate
  • 10 raspberries
  • 1 onion
  • 40 g ground hazelnut
  • 50 g of honey
  • 40 g butter
  • 60 g of glass sugar
  • 4 tablespoons of cream
  • Water
  • olive oil
  • mint

Preparation of the recipe of Chestnut Terrine:

Make a small cut in the skin of the chestnuts (so that they do not burst when cooked) and cook them in the quick cooker with boiling water for 5 minutes after the steam starts to come out. Remove and peel the cooked chestnuts. Put them in the pasapurés and crush until you make a thick puree. Add the icing sugar (reserve a little) and mix.

Melt chocolate and butter in a saucepan. Add the ground hazelnut and beat with a rod. Add the chestnut puree and mix until you get a thin and fluffy dough. Spread the walls of two rectangular molds with a little butter and place the chocolate chestnut puree. Press e put in the fridge for 8-10 minutes. Remove and unmold.

To do it onion jam, cut the onion into fine julienne and put it in a pan with a drizzle of oil. When it is golden brown, add the honey and cook for 3 minutes. Then, mash with the electric mixer and reserve.

Mount the cream with a stick and insert it into the pastry bag.

Sauce the dish with the onion marmalade and place the chestnut terrine on top. Add whipped cream and raspberries and sprinkle a pinch of icing sugar. Garnish with mint and serve.


The chestnut season is from autumn to winter, from November. Choose them bright, good size and without bulging areas.

Video: Chocolate and Chestnut Semifreddo Recipe - Emeril Lagasse (March 2020).

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