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Hocolate Pecan Terrine with White Chocolate Sauce

  • 1 3/4 pound dark chocolate, chopped
  • 1/2 cup unsalted butter, at room temperature, and cut into pieces
  • 10 eggs, separated
  • 1/2 cup sugar
  • 1 1/2 cup toasted pecans
  • 1 1/2 cup heavy cream
  • 4 ounces white chocolate, chopped
  • unsweetened whipped cream
  • 1/4 cup chocolate-covered coffee beans

Thoroughly butter a 10-inch springform pan. In a large metal bowl set over a pan of barely simmering water melt chocolate, stirring occasionally, until smooth. Remove from heat and stir in butter, a few pieces at a time, until fully incorporated. In a large bowl beat egg yolks with 1/4 cup of the sugar until thick and pale. In another bowl whisk egg whites with remaining 1/4 cup sugar to stiff peaks. Into warm chocolate mixture fold egg yolks, then egg whites. Spread 1 cup of the pecans into cake pan and pour chocolate mixture over. Sprinkle remaining 1/2 cup pecans over top and refrigerate overnight. For the white chocolate sauce: In a saucepan heat cream to simmering over high heat. Reduce heat to medium and whisk in chocolate until melted. Gently simmer sauce 20 minutes. Cool to room temperature. To unmold terrine, run a knife around edges of pan and carefully release springform. To serve, spoon 1 to 2 tablespoons white chocolate sauce onto each chilled plate and top with a slice of terrine. Top with a dollop of whipped cream and a few coffee beans. This recipe yields 12 servings.

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