Chocolate Terrine With Speculoos

Name: Chocolate Terrine With Speculoos
Ingredients: 1 3/16 cups dark chocolate minimum 52% of cocoa; creme fraiche 10 cl.; 1/2 cup softened butter; 1 teaspoon ground cinnamon; 2 teaspoons vanilla extract; 1 egg; 1 1/3 cups speculoos

7 ingredients

5 steps

Ingredients

1 3/16 cups dark chocolate minimum 52% of cocoa
creme fraiche 10 cl.
1/2 cup softened butter
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 egg
1 1/3 cups speculoos

Directions

1

In a Pyrex bowl, break the chocolate into pieces. Put it over a pan of simmering water. Add the creme fraiche and gently stir until the mixture is smooth.
2

Remove from heat. Add the butter, cinnamon, and vanilla extract. Stir so that the mixture is smooth. Then add the egg and mix again.
3

Pour a layer at the bottom of the a flexible silicone cake mold (if you don't have one, line a cake pan with plastic wrap). Cover the entire length with speculoos.
4

Repeat 2 times to get 3 layers of biscuits. Place a layer of plastic wrap on top. Place in the fridge for at least 12 hours.
5

Remove from mold. Wait for 30 minutes before serving.