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Source: Nestle® Very Best Baking

Chocolate Hazelnut Terrine With Raspberry Sauce
This elegant dessert is a chocolate-lover`s dream served in a pool of ruby-red raspberry sauce.
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Serves: 16
Prep Time: 20 minutes
Cook Time: 4 minutes
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1 Recipe Dark Chocolate Layer
1 package (12 oz.) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels
1/3 cup butter, cut into pieces
1/4 cup hazelnut liqueur
1 1/2 cups heavy whipping cream
1 Recipe Milk Chocolate Layer
1 package (11.5 oz.) NESTLÉ ® TOLL HOUSE ® Milk Chocolate Morsels
1/3 cup butter
1 Recipe Raspberry Sauce
1 package (10 oz.) frozen raspberries in syrup, thawed, pureed and strained
1/2 cup water
1 tablespoon cornstarch
1 teaspoon sugar




LINE a 9x5-inch loaf pan with plastic wrap.

FOR DARK CHOCOLATE LAYER:

MICROWAVE semi-sweet morsels and 1/3 cup butter in a medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in liqueur; cool to room temperature.

WHIP cream in a small mixing 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 a medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. 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:

COOK raspberry puree, water, cornstarch and sugar over medium heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Cover; refrigerate.

TO SERVE:

INVERT terrine onto serving platter; remove plastic wrap. Cut into 1/2-inch thick slices; serve in pool of Raspberry Sauce.






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