White Chocolate Terrine With Caramel Sauce

• 2 teaspoons unflavored gelatin
• 1/3 cup bourbon
• 12 ounces white baking chocolate, chopped
• 1/4 cup butter, cubed
• 1-1/2 cups heavy whipping cream, divided
• 1/2 cup chopped pecans
• 1/2 cup sugar
• 1 cup butter, cubed
• 1/2 cup heavy whipping cream

1. Line an 8x4-in. loaf pan with plastic wrap; set aside. Sprinkle gelatin over bourbon; set aside.
2. In a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth. Add 1 cup cream and gelatin mixture; stir until gelatin is completely dissolved. Remove from the heat; cool slightly. Stir in pecans; cover and refrigerate for 20 minutes.
3. In a small bowl, beat remaining cream until stiff peaks form. Fold into cooled chocolate mixture; transfer to prepared pan. Cover and refrigerate for at least 4 hours or overnight.
4. For sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 25 minutes. Gradually stir in butter and cream.
5. Lifting terrine with plastic wrap; remove from pan. Remove plastic. Cut terrine into 10 slices; serve with sauce. Refrigerate leftovers.

unflavored gelatin, bourbon, chocolate, butter, heavy whipping cream, pecans, sugar, butter, heavy whipping cream

Taken from www.tasteofhome.com/recipes/white-chocolate-terrine-with-caramel-sauce/ (may not work)