White Chocolate Terrine with Caramel Sauce Recipe
Here’s a rich chilled dessert I like to bring to ladies’ luncheons and other get-togethers. I prepare the creamy gelatin the night before, then whip up the stovetop sauce the next day.
- 2 teaspoons unflavored gelatin
- 1/3 cup bourbon
- 12 ounces white baking chocolate, chopped
- 1/4 cup butter, cubed
- 1-1/2 cups heavy whipping cream, divided
- 1/2 cup chopped pecans
- CARAMEL SAUCE:
- 1/2 cup sugar
- 1 cup butter, cubed
- 1/2 cup heavy whipping cream
- Line an 8-in. x 4-in. loaf pan with plastic wrap; set aside. Sprinkle gelatin over bourbon; set aside.
- In a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth. Add 1 cup cream and gelatin mixture; stir until gelatin is completely dissolved. Remove from the heat; cool slightly. Stir in pecans; cover and refrigerate for 20 minutes.
- In a small bowl, beat remaining cream until stiff peaks form. Fold into cooled chocolate mixture; transfer to prepared pan. Cover and refrigerate for at least 4 hours or overnight.
- For sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 25 minutes. Gradually stir in butter and cream.
- Lifting terrine with plastic wrap; remove from pan. Remove plastic. Cut terrine into 10 slices; serve with sauce. Refrigerate leftovers. Yield: 10 servings (1-2/3 cups sauce).
Originally published as White Chocolate Terrine with Caramel Sauce in Taste of Home Christmas Annual Annual 2013, p122
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