Chocolate Hazelnut Terrine With Raspberry Sauce

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

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.

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.

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.

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