Easy chocolate terrine

Yield: 10 servings

Measure Ingredient
8 ounces German sweet chocolate
⅓ cup Water
8 ounces Pkg cream cheese, softened
¼ cup Sugar
2 teaspoons Vanila
12 ounces Pkg whipped topping,
\N \N Thawed (about 4-3/4 c)
1 tablespoon Milk
2 tablespoons Almond liqueur

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.

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