Chocolate Hazelnut Terrine With Raspberry Sauce

Chocolate Hazelnut Terrine With Raspberry Sauce

In this recipe:

based on 10 reviews
This Looks YUMMY!
4
30 min.
prep
155 min.
total
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
Store Locator »
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.

What did you think? Share Your Review »


Cancel
Close

Success!

Thank you for reviewing this recipe.

Close

Chocolate Terrine

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.

- LINDA GARDNER from LAPORTE, IN

Chocolate Hazelnut Terrine

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!

- Diane Burke from NEWINGTON, CT

DELIOUSSS

THIS WAS A GREAT RECIPE AND VERY DIFFERENT BUT MY FAMILY ENJOY THIS BEAUTIFUL DESSERT I WILL MAKE THIS AGAIN

- DAWNA GRAEFF from HAMPSHIRE, TN

Chocolate Hazelnut Terrine with Raspberry Sauce

Very good recipe and while rated intermediate it is fairly easy. The taste results are excellent.

- Roger Bergman from PROCTOR, MN

Made changes & still fantastic

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.

- Paula Mason from OKLAHOMA CITY, OK

See More Reviews

Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving
  • Calories: 400
  • Calories from Fat: 260
  • Total Fat: 28g (44% of DV)
  • Saturated Fat: 17g (86% of DV)
  • Cholesterol: 55mg (18% of DV)
  • Sodium: 65mg (3% of DV)
  • Carbohydrates: 35g (12% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 29g
  • Protein: 2g
  • Vitamin A: 10% of DV
  • Vitamin C: 6% of DV
  • Calcium: 2% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

What’s for dinner?

The answer is easy with our most popular recipes! Sign up for our newsletter.

PRIVACY

Thank you!

Your email address has been added to the monthly newsletter subscription list.