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White Chocolate Terrine with Caramel Sauce

Total Time

Prep: 20 min. + chilling Cook: 25 min.


10 servings (1-2/3 cups sauce)

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.
White Chocolate Terrine with Caramel Sauce Recipe photo by Taste of Home


  • 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
  • 1/2 cup sugar
  • 1 cup butter, cubed
  • 1/2 cup heavy whipping cream


  1. Line an 8x4-in. loaf pan with plastic wrap; set aside. Sprinkle gelatin over bourbon; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Lifting terrine with plastic wrap; remove from pan. Remove plastic. Cut terrine into 10 slices; serve with sauce. Refrigerate leftovers.
To make ahead: Caramel sauce can be made ahead. Cover and refrigerate. Warm in the microwave before serving.

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