Chocolate Hazelnut Terrine With Raspberry Sauce

Level: Challenging
Prep Time: 30 min
Cook Time: 5 min
Cooling Time: 2 hrs
Yields: 16 servings

Description

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.

Ingredients

  • DARK CHOCOLATE LAYER
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/3 cup butter, cut into pieces
  • 1/2 teaspoon imitation hazelnut flavor or 1/4 cup hazelnut liqueur
  • 1 1/2 cups heavy whipping cream
  • MILK CHOCOLATE LAYER
  • 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
  • 1/3 cup butter
  • RASPBERRY SAUCE
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 pkg. (12 oz.) frozen unsweetened raspberries, thawed, puréed and strained
  • 1/4 cup water

Directions

LINE 9 x 5-inch loaf pan with plastic wrap.

FOR DARK CHOCOLATE LAYER:
MICROWAVE
semi-sweet morsels and 1/3 cup butter in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in liqueur; cool to room temperature.

WHIP cream in small mixer bowl until stiff peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into prepared loaf pan. Refrigerate remaining whipped cream.

FOR MILK CHOCOLATE LAYER:
MICROWAVE
milk chocolate morsels and 1/3 cup butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature. Stir remaining whipped cream into chocolate mixture. Spread over dark chocolate layer. Cover; refrigerate for at least 2 hours or until firm.

FOR RASPBERRY SAUCE:
COMBINE
sugar and cornstarch in small saucepan. Add puree and water. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Cover; refrigerate for 1 1/2 hours or until cool. Makes about 1 1/2 cups.

TO SERVE:
INVERT
terrine onto serving platter; remove plastic wrap. Cut into 1/2-inch-thick slices. Serve over 1 to 2 tablespoons of Raspberry Sauce.

Chocolate Terrine

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!

DELIOUSSS

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.

Just Okay

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

by R. , 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!

by L. , 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.

Superb!

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.