Easy Chocolate Terrine
Yield
10 servingsPrep
10 minCook
10 minReady
4 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
milk chocolate
sweet, prefer german |
|
| ⅓ | cup |
water
|
|
| 8 | ounces |
cream cheese
softened |
|
| ¼ | cup |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 12 | ounces |
whipped topping, prepared
thawed |
|
| 1 | tablespoon |
milk
|
|
| 2 | tablespoons |
liqueur
almond flavor, eg. amaretto |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
milk chocolate
sweet, prefer german |
|
| 79 | ml |
water
|
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 59 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 346.8 | ml/g |
whipped topping, prepared
thawed |
|
| 15 | ml |
milk
|
|
| 3E+1 | ml |
liqueur
almond flavor, eg. amaretto |
|
Directions
Lightly grease 8 x 4 inch 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 cup 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.
