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hocolate Pecan Terrine With White Chocolate Sauce

1 3/4 pounds 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 cups toasted pecans

1 1/2 cups 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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