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White chocolate, fruit, nuts, and more in a terrine to slice.

Firm and dense, this terrine of melted white chocolate, cream, port, hazelnuts, apricots, and dates is a confection to slice and serve. Dip the small mold in hot water to release the chilled chocolate; a lining of toasted hazelnuts helps the terrine slip out without sticking. Serve slices with port-flavored whipped cream.

White Chocolate Fruit Terrine 10 ounces finely chopped white chocolate or white chocolate baking chips 1-1/2 cups whipping cream 6 tablespoons port 1/4 teaspoon vanilla Chopped toasted hazelnuts (recipe follows) 3/4 cup chopped dried or glazed apricots 1/2 cup chopped dates 2 or 3 whole hazelnuts Several slivers dried or glazed apricots

Place chocolate in a bowl set over a pan of hot water (off the heat). In a 1- to 2-quart pan, bring 1/2 cup cream to a boil. Pour cream over chocolate; stir until smooth. Stir in 3 tablespoons port and vanilla. Reserve 1/2 cup chopped nuts; stir in remaining chopped nuts, chopped apricots, and dates.

Evenly spread 1/4 cup of the reserved nuts on the flat bottom of a 3- to 4-cup straight-sided mold. Scrape chocolate mixture into mold, pushing down and smoothing the surface. Sprinkle remaining chopped nuts on top and press lightly into chocolate. Cover and chill until firm, about 3 hours or up to 1 week.

To unmold, dip mold to just below rim in hottest tap water for about 30 seconds. Invert onto a small flat serving dish and tap to release terrine. Decorate with whole hazelnuts and apricot slivers.

Beat remaining whipping cream and port together until cream holds very soft peaks. Scrape into a small bowl or pitcher.

Slice terrine; serve on dessert plates with the whipped cream. Store any unsliced terrine, wrapped airtight, in the refrigerator up to 1 week. Makes 12 to 16 servings.

Toasted chopped hazelnuts. Spread 1-3/4 cup hazelnuts in an 8- or 9-inch pie or cake pan and bake in a 350[deg.] oven until nuts are golden under the skin, about 20 minutes. Wrap nuts in a towel and rub to break off as much of the brown skin as possible. Lift nuts from towel; discard brown skins. Finely chop the nuts.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Nov 1, 1985
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