- 8 tablespoon (1 stick) plus 2 teaspoons unsalted butter, at room temperature
- 1 3/4 pounds bittersweet chocolate
- 10 large eggs, separated
- 1/2 cup sugar
- 1 1/2 cups Roasted Pecans
- 2 1/2 cups White Chocolate Mocha Sauce
- 1 cup heavy cream, whipped
- 1/4 cup chocolate-covered coffee beans
- Grease a 10-inch cake pan with 2 teaspoons of the butter.
- In a metal bowl set over a simmering pot of water, melt the chocolate with the remaining 8 tablespoons butter and stir occasionally until smooth and creamy. Remove from the heat.
- In another bowl beat the egg yolks with 1/4 cup of the sugar until pale and thick. In a third bowl beat the egg whites together with the remaining 1/4 cup sugar until stiff peaks form.
- Slowly beat the chocolate into the egg yolk mixture, then gently fold in the egg whites. Spread 1 cup of the pecans in the buttered cake pan and pour the chocolate mixture over them. Sprinkle the remaining 1/2 cup pecans over the top, and refrigerate overnight.
- Just before servings, prepare the White Chocolate Mocha Sauce. Remove the terrine from the refrigerator.
- To serve, spoon some of the White Chocolate Mocha Sauce onto each plate and add a slice of the terrine. Top with a dollop of whipped cream and several coffee beans.
- Note: Preheat the oven to 375?F. Place the pecans or other nuts on a baking sheet in the oven and roast until golden and fragrant, for about 5 to 6 minutes. Watch carefully to be sure they donít burn. Store in an airtight container at room temperature for 2 weeks.
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