Chocolate Hazelnut Terrine With Raspberry Sauce

Chocolate Hazelnut Terrine With Raspberry Sauce

Prep:
30 mins
Cooking:
5 mins
Level:
Challenging
Cooling:
120 mins
Yields:
16 servings

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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/16 servings of recipe
  • Calories 400
  • Calories from Fat 260

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 28g 44%
  • Saturated Fat 17g 86%
  • Cholesterol 55mg 18%
  • Sodium 65mg 3%
  • Carbohydrates 35g 12%
  • Dietary Fiber 2g 8%
  • Sugars 29g
  • Protein 2g
  • Vitamin A 10%
  • Vitamin C 6%
  • Calcium 2%
  • Iron 0%

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