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This elegant dessert is a chocolate-lover's dream served in a pool of ruby-red raspberry sauce.

Chocolate Hazelnut Terrine With Raspberry Sauce

Dark Chocolate Layer
1 (12-ounce) package 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

Milk Chocolate Layer
1 (11.5-ounce) package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
1/3 cup butter

Raspberry Sauce
1 (10-ounce) package frozen raspberries in syrup, thawed, puréed and strained
1/2 cup water
1 tablespoon cornstarch
1 teaspoon granulated sugar

1. Line a 9 x 5-inch loaf pan with plastic wrap.
2. 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.
3. 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.
4. 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.
5. 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.
6. To Serve: Invert terrine onto serving platter; remove plastic wrap. Cut into 1/2-inch thick slices; serve in pool of Raspberry Sauce.

Makes 16 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.