Ingredients

For Dark Chocolate Layer:-
1. Hazelnut liqueur (1/4c)
2. Nestle Toll House semi-sweet chocolate Morsels (2c about 12 oz package)
3. butter, cut into pieces (1/3c)
4. heavy whipping cream (1 1/2c)

For Milk Chocolate Layer:-
1. Butter (1/3c)
2. Nestle Toll House Milk Chocolate Morsels (1 3/4c about 11.5 oz package)

For Raspberry Sauce:-
1. Granulated sugar (1tsp)
2. cornstarch (1tbsp)
3. water (1/2c)
4. frozen raspberries in syrup, thawed pureed and strained (1package about 10 oz)

Method of preparation:-
1. Take a loaf pan, line it with plastic wrap. For Dark chocolate Layer; take a microwave safe bowl of medium size. Add 1/3 cup of butter and morsels in it and microwave it on high power for 1 minute and stir it.

2. If the morsels do not get melted then again microwave it for 10 to 15 seconds by stirring until they get melted. Mix liqueur in it and keep it to cool to room temperature.

3. Take a small mixing bowl, beat cream in it until stiff peaks form. Add 2 cups of whipped cream chocolate mixture. Put the mixture with spoon in loaf pan. Keep the pan in refrigerate and spread the rest of the whipped cream.

4. For Milk Chocolate Layer; take a microwave-safe bowl, add 1/3 cup of butter and milk chocolate morsels in it and then microwave it on medium-high power for 1 minute and stir the morsels until they get melted.

5. Keep it to cool to room temperature. Mix the rest of the whipped cream in chocolate mixture. Then spread the dark chocolate layer over it. Cover it and place it in refrigerator for about 2 hours until it gets hard.

6. For Raspberry Sauce; take a pan, cook the raspberry puree, cornstarch, water and sugar in it on medium heat by stirring it regularly until the mixture starts boiling. Boil it for 1 minute and keep it to cool to room temperature. Then cover it and keep it in the refrigerator.

7. Take a serving plate, invert the terrine on it and take off the plastic wrap. Now cut it into ½ inch thick slices and then serve it with raspberry sauce.