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
INSTRUCTIONS
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.
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.
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