Chocolate Hazelnut Terrine With Raspberry Sauce is an elegant dessert that is a chocolate-lover's dream. It's a beautiful presentation that is perfect for entertaining or other special occasions.
by L. LINDA
, LAPORTE, IN on Jan. 2006
I've made this twice now. The first time I had no hazelnut liqeuer and replaced it with Kahlua. Very tasty. The second time I used Frangelica in the dark layer and added chopped hazelnuts to the milk chocolate layer. Both were a hit! I also found it necessary to let it set at room temp for a few minutes before slicing. I found trying to slice it straight from the refrig caused the slices to crumble.
Chocolate Hazelnut Terrine
by D. Diane
, NEWINGTON, CT on Mar. 2005
I operate a small bakery, and a sample sent in with my husband to his office resulted in many orders for new customers! A big hit for sure! This wasn't difficult, just delicious!
by D. DAWNA
, HAMPSHIRE, TN on Mar. 2005
THIS WAS A GREAT RECIPE AND VERY DIFFERENT BUT MY FAMILY ENJOY THIS BEAUTIFUL DESSERT I WILL MAKE THIS AGAIN
Chocolate Hazelnut Terrine with Raspberry Sauce
by R. Roger
, PROCTOR, MN on Feb. 2005
Very good recipe and while rated intermediate it is fairly easy. The taste results are excellent.
Made changes & still fantastic
by P. Paula
, OKLAHOMA CITY, OK on Feb. 2005
I made this recipe in two versions- for the same dinner party. The original was fairly easy to prepare, but diet restrictions for some of my guests necessitated making a modified version. For this version I omitted the butter from both layers,and instead of heavy cream, I used whipped fat free evaporated milk blended with silken tofu. For the chocolate, I substituted dutch cocoa and Splenda (dark Layer) and cocoa, white baking chocolate bar, and splenda for the milk chocolate layer. Almost everyone sampled both desserts, and Raved about them. Even though I entertained only 12 people there were no leftovers- what was left from dinner went home in "doggy bags"; with recipes attached!! Thanks for helping make my party a great success.
by N. Nancy
, Minneapolis, MN on Nov. 2003
I followed this to the tee and was so excited to see the outcome. I had made it a day in advance for a dinner party. When I went to plate this terrine on a platter to serve I really didn't notice any difference in the layers of the terrine. I had used special dark chocolate for the bottom layer and milk chocolate for the top layer. As it tasted just great I was expecting a little more appeal in the presentation catagory. The picture looks to me as though the bottom layer should be a nice deep dark color and the second layer a milk chocolate layer. I don't know what I did wrong. The raspberry sauce was a great accompaniment for the terrine.
Superior Light Dessert
, FL on Sep. 2003
We belong to a Gourmet group and the host couple selected a French theme. We were to make the dessert and selected this one. It was fantastic!! Used the left-overs the next evening at a bridge get-together...Again, it was a terrific hit! Everyone wanted this recipe. Not only is this recipe wonderful but so easy to make.
THIS I S WHAT YOU'VE BEEN LOOKING FOR!!
by A. ANDREW
, LEVITTOWN, NY on Aug. 2003
It was a spectacular recipe I used special dark chocolate instead though. I made a doubble chocolate cake, put some of the rassberry sauce in the middle and then smeared the rest on the cake in a thin layer then pour the melted chocolate on the cake and put in fridge. Excellent with rocky road iced cream.
Tres Tres Bien!
, New Orleans on Jun. 2003
This was the most delishe food I have ever had--the only exception is my grandmother's cooking. This recipe should be for everyone--specifically you girls with a fancy for chocolate.
by A. Alexander
, London on May. 2003
What a wonderful treat. I served this for about 20 people at a dinner party and the next week almost all of them had called asking for the recipe... I refused, of course, and called it an old family trade.
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