Zehrs

Ingredients

Instructions

1. Preheat oven to 350°F (180°C). Line 9 X 5-inch (2 L) loaf pan with plastic wrap, extending wrap 1-inch (2.5 cm) past edges of pan on all sides.
2. Place hazelnuts on rimmed baking sheet. Toast in centre of oven until fragrant, about 10 minutes. Place clean tea towel on work surface. Pour nuts into centre and wrap in tea towel. Let stand 5 minutes. Rub nuts together in towel to loosen skins. Place nuts on cutting board, discarding loosened skins. Some skins will remain on nuts. Coarsely chop nuts.
3. In saucepan, bring cream to a boil over medium-high heat. Remove from heat. Whisk in chocolate chips until melted, about 2 minutes. Stir in chocolate hazelnut spread and nuts. Pour into prepared loaf pan. Cover with overhanging plastic wrap. Chill until set, about 2 hours.
4. In blender, puree strawberry spread with water until smooth.
5. Remove terrine from refrigerator. Unwrap top of terrine and invert onto cutting board. Remove pan and plastic wrap. Cut crosswise into 16 slices. Drizzle strawberry puree onto dessert plates and top with a slice of terrine. Serve with dollop of whipped cream and garnish with fresh strawberries, if desired

Chef's Tips

Sauce and terrine can be made two days ahead of serving. Store covered in refrigerator.

Terrine may be made up to one week ahead of time and frozen. Thaw until soft enough to cut.