Triple Chocolate Terrine with Rasberry Sauce

Dark Chocolate Layer 6 oz. semi sweet chcolate 3 tbsp butter 2 tbsp raspberry flavored liqueur 2 cups whipping cream divided White Layer 1-1/2 tsp unflavored gelatin 6 oz white chocolate broken up 1/2 cup toasted chopped hazelnuts cooled Milk Chocolate Layer 11.5 oz milk chocolate chips 1/4 cup butter Raspberry Sauce 10 oz package frozen rasberries thawed 1/2 cup water 2 tbsp cornstarch

Dark Chocolate Layer Grease a loaf pan; line with plastic wrap, allowing extra wrap to hang over sides. Melt semi sweet chips and butter, stirring until smooth. Stir in liqueur; refrigerate 20 min. Beat 1-1/2 cups cream until stiff peaks form. Fold 1 cup of whipped cream onto chocolate mixture; pourinto prepared pan. Freeze 20 min or until firm but not hard. Refrigerate remaining whipped cream. White Layer In 2 quart heavy gauge saucepan, sprinkle gelatin over remaining 1/2 cup cream; let stand 5 min. Add white chocolate. Cook over low heat; stirring constantly until mixture is smooth and gelatin is completely dissolved; refrigerate 20 min. Fold in 1 cup reserved whipped cream and hazelnuts. Pour over dark choc layer; freeze 20 min or until firm but not hard. Milk Chocolate Layer In 2 quart heavy gauge saucepan over low heat, melt milk chocolate and butter, stirring until smooth. Refrigerate 20 min . Fold in remaining 1 cup whipped cream. Pour over white layer. Cover with plastic wrap. Refrigerate until firm about 2 hours. Raspberry Sauce In blender puree 10 oz pkg of frozen raspberries, thawed until smooth. Press through fine sieve to remove seeds. In small saucepan, combine 1/2 cup water and 2 tbsps cornstarch. Stir in puree. Bring to a boil over medium heat, stirring constantly. Boi 1 min., stirring constantly. Cool completely.

Perfect for chocolate lovers, rich but light.