Nut-Chocolate Terrine with Apricot Sauce

Ingredients

• 200 g light nougat
• 70 g milk chocolate
• 120 g wafer rolls
• 7 tbsp powdered sugar
• 3 egg yolks
• 60 g fine sugar
• 75 g whipping cream
• 175 g dark chocolate
• 50 g butter
• 80 g sugar
• 500 g apricots
• 1 lemon
• roasted hazelnuts to taste

Instructions

1. 1.

   For the apricot sauce, bring 200 ml water and 70 g sugar to a boil. Halve, pit, and cook the apricots in the sugary water until very soft. Cut the lemon in half, squeeze out the juice, and stir it into the apricots. Puree the mixture finely, strain through a sieve, let cool, and refrigerate for later use.

2. 2.

   Line a 20 cm diameter terrine mold with cling film. Crush the wafer rolls in a mortar. Melt the chocolate over a double boiler, add chunks of nougat, then fold in the crushed wafers. Pour the mixture into the mold and smooth the surface.