- Line a 10 X 20 cm (4 X 8 in.) or two 8 X 15 cm (3 X 6 in.) terrine moulds or bread pans with plastic wrap or parchment paper (cut two strips of paper and form a cross to line the bottom and sides).
- If prunes aren't soft, soak them in water or the alcohol of your choice (Cointreau, rum, etc.), for a couple of hours.
- In a small saucepan (or double boiler), heat cream and chocolate over very low heat. Add butter and melt while stirring. Stir in remaining ingredients to incorporate.
- Pour mixture into pan and even out the top with a spatula or by banging pan on a work surface.
- Cool to room temperature.
- Remove to a serving dish.
- Brush top of terrine with melted chocolate and sprinkle with nuts.
- Refrigerate several hours. Bring to room temperature a few minutes before cutting into slices or squares.
- Can be stored for several weeks in the fridge.
Prepare two small terrines so you can give one as gift, and keep
the other for yourself.