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1
Bring cream and butter to boil in heavy small saucepan.
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2
Remove from heat.
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3
Add chocolate; whisk until smooth.
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4
Whisk in amaretto.
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5
Pour into small bowl.
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6
Freeze until firm enough to form into balls, about 50 minutes.
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7
Line baking sheet with foil.
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8
Using teaspoon, scoop out level teaspoonfuls of chocolate mixture.
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9
Drop onto baking sheet.
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10
Freeze until firm, about 20 minutes.
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11
Using hands, roll chocolate into balls; return to baking sheet and freeze.
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12
(Can be made 1 week ahead.
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13
Cover and keep frozen.)
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14
Combine cream, milk and sugar in heavy large saucepan.
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15
Stir over medium heat until sugar dissolves.
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16
Bring to boil.
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17
Add chopped almonds.
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18
Cover and let steep 2 hours.
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19
Pour cream mixture through fine strainer set over bowl; discard solids in strainer.
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20
Return cream mixture to same saucepan.
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21
Bring to simmer.
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22
Whisk yolks in large bowl to blend.
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23
Gradually whisk hot cream mixture into yolks.
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24
Return mixture to saucepan.
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25
Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil).
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26
Cool slightly.
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27
Mix in almond extract.
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28
Transfer to bowl and chill custard until cold, at least 3 hours or overnight.
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29
Line 9x5x3-inch glass loaf dish with plastic wrap, overlapping sides by 2 inches.
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30
Process custard in ice cream maker according to manufacturers instructions.
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31
Transfer ice cream to prepared dish.
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32
Press truffles into ice cream, spacing apart.
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33
Cover terrine and freeze until firm, at least 8 hours or overnight.
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34
Puree thawed raspberries in processor.
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35
Pour through strainer set over bowl, pressing with back of spoon to extract as much liquid as possible.
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36
Discard solids in strainer.
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37
Whisk sugar and amaretto into sauce.
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38
Cover and chill.
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39
(Terrine and sauce can be prepared 2 days ahead.
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40
Keep terrine frozen.
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41
Keep sauce refrigerated.)
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42
Turn terrine out onto platter.
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43
Peel off plastic.
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44
Cut terrine into 3/4-inch-thick slices.
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45
Serve with sauce and fresh berries.
