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Layered Chocolate Terrine

  • 1 package cook-&-serve vanilla pudding mix, 6 serving-size
  • 1 tablespoon instant coffee crystals
  • 1 3/4 cup milk
  • 6 ounces sweet baking chocolate, cut up
  • 1 tablespoon creme de cacao, optional
  • 2 3-oz packages ladyfingers (24 total), split
  • 1/2 cup whipping cream, whipped
  • 1/2 cup chopped toasted almonds
  • 3 tablespoons sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup whipping cream
  • 1/2 teaspoon vanilla
  • raspberries and almonds, optional

Combine pudding mix and coffee crystals in a large saucepan. Stir in milk. Cook and stir over medium heat till boiling. Remove from heat; add chocolate. Stir till chocolate is melted. If desired, stir in creme de cacao. Transfer to a large bowl. Cover with plastic wrap; cool for 45 minutes. Meanwhile, line a 9x5x3-inch loaf pan with clear plastic wrap. Line bottom and sides with some of the split ladyfingers, trimming as necessary to fit. Stir filling gently just till smooth. Fold in whipped cream and almonds. Spoon half of filling into the ladyfinger-lined pan. Top with a layer of ladyfingers. Repeat layers with remaining filling and ladyfingers. Cover and chill overnight. To serve, uncover loaf and invert onto serving plate. Remove plastic wrap. If desired garnish with Chocolate Whipped Cream, raspberries, and almonds. Slice to serve. Makes 12 servings. Chocolate Whipped Cream: Combine 3 tablespoons sugar and 2 tablespoons unsweetened cocoa powder. Add to 1 cup whipping cream and 1/2 teaspoon vanilla in a bowl. Beat with an electric mixer on medium speed till stiff peaks form (tips stand straight).

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