Easy Chocolate Terrine
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 2 ts Vanila
- 12 oz Pkg whipped topping,
- 2 tb Almond liqueur
- 1/3 c Water
- Cut
- 1 tb Milk
- 8 oz German sweet chocolate
- Vanilla
- Thawed (about 4-3/4 c)
- 8 oz Pkg cream cheese, softened
- 1/4 c Sugar
Contains
MilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Lightly grease 8x4" loaf pan; line bottom and sides with waxed paper. Melt chocolate with water in saucepan over low heat, stirring constantly. Cool slightly. Beat cream cheese and sugar until smooth. Beat in vanilla and chocolate mixture. Fold in 3 C of the La Creme. Stir in milk. Spread into lined pan. Chill until firm, about 4 hours. Unmold and remove waxed paper. Add liqueur to remaining La Creme. Cut terrine into slices and serve with topping mixture.
Plating
Cookware for this recipe
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Saucepan
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Cake tin
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Whisk
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Chef's knife
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Wooden spoon
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Spatula