Stray Foodie Christmas Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.
In the run-up to Christmas, I’ll be bringing you some of my favourite seasonal recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.
This Chocolate Ganache Terrine is the most delicious, rich chocolate cake that is highly suitable for chocoholics and perhaps a big treat to have at Christmas. It should be noted that a little goes a long way!
Many chocoholics would consider this as being called divine.
Originally in chocolate history the Mayans believed the pods of the cocao tree were an offering from the Gods to man. When a Swedish botanist gave if a formal classification in the 18th Century he called it the Theobroma Cacao meaning the “drink of the Gods” from the Greek Theos (God) and Broma (beverage).
Up until the 19th Century chocolate existed in a liquid form when it became solid the early British producers were Quakers. They recognised their product might help their crusade against the evils of alcohol! Ironically my recipe has a lot of alcohol in it and together they form a powerful product.
For the Ganache
- 3 x Eggs
- 56g Sugar
- 270g 53% Chocolate
- 40g Harrogate Tipple Rum
- 1 x Tsp Instant Coffee
- 150g Whipping Cream
- 10g Gluten Free Flour
For the Topping
- 175g Cream
- 175g 53% Chocolate
Line a heavy based terrine mould, approx. 10 inches with a double layer of cling film.
Separate the Eggs and whisk the egg white and sugar together.
When stiff, add the egg yolks.
Melt the chocolate carefully over a pan of boiling water or in the microwave.
Add to the egg mixture.
Mix the instant coffee granules in to the rum, whip the cream, add the instant coffee in to the whipped cream.
Fold in the gluten free flour and then the whipped cream in to the chocolate. (Make sure this is done in this order.)
Place the chocolate mixture in the terrine and place in a roasting tin of water, a bain marie. Cook at 150c – 180c, dependant on oven variation for 35 mins or until the chocolate has set. Cool in the terrine mould overnight in the fridge.
For the topping the next day melt the chocolate, mix in the cream and pour over the ganache. Let it set up. This is now ready to thinly slice and serve with whipped cream or an accompaniment of your choice.
The divine smoothness of the chocolate lends itself to the aroma of a “cheffie” pine bud garnish or orange for the more conservative. The Rum from Harrogate Tipple in it makes the perfect taste sensation.
We have already talked in our previous recipes about Harrogate Tipple Christmas Gin and their Rum is equally superb. Taylors of Harrogate have a selection of marvellous blended coffee which I would recommend. Perhaps I would suggest Mundo Maya Arabica Coffee for its intensity and complexity, but you could great fun here sampling the different blends.
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