White Chocolate Terrine with Caramel 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.
Total TimePrep: 20 min. + chilling Cook: 25 min.
Makes10 servings (1-2/3 cups sauce)
- 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 8x4-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.
TO MAKE AHEAD: Caramel sauce can be made ahead. Cover and refrigerate. Warm in the microwave before serving.
Originally published as White Chocolate Bourban Pecan Terrine with caramel sauce in Taste of Home Christmas Annual 2013
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