This is one of the most decadent and delicious chocolate desserts and you should swear to try it. It’s so simple to make, so comforting and definitely a crowd-pleaser, it comes together in just ten minutes. To a saucepan add some milk, you want to reserve about half a cup. You will also add some heavy cream and sugar and put your flame on low.

While that is heating up, add some cocoa powder in a bowl with corn starch, which will help thicken the terrine and the remaining milk. You will be making a slurry that will help dissolve the cocoa powder and the cornstarch and you will get a beautiful smooth silky terrine. You can stop it there or you can add a few gelatin sheets to the terrine.


The key is to add the smallest amount possible just enough to make it set. If you don’t want to use it, it will still be okay, just be careful when you are moulding it. Add the cocoa mixture to the liquid ingredients and your flame should be on medium and bring the mixture to a gentle boil. When the mixture starts to heat, add the gelatin sheets and continue mixing.

Add soon as the mixture starts to bubble, turn off your flame and stir in the chocolate. Use the best quality chocolate you can find, the chocolate will not only give it great flavour but will also give structure to the terrine.

Measure out your parchment paper depending on the size of your mould then line all four sides first and then take two additional parchment paper and line the bottom and the sides again. Pour the mixture into the mould and then allow it to cool completely at room temperature then pop it in the fridge overnight.

On the next day, take a tray or serving plate place it on top and turn it upside down. Remove the parchment paper, dust it with cocoa powder and immediately cut it. If you love chocolate, you have to try this.


  • 1 Litre ( 4 cups + 1 tbsp ) Whole Milk
  • 400 ml ( 2 cups + 1 tbsp ) Heavy Cream
  • 50 gr (7 tbsp) Unsweetened Cocoa Powder
  • 60 gr (6 tbsp) Cornstarch
  • 100 gr Sugar (1/2 cup) The sugar quantity in this recipe can be adjusted to your liking. Taste your mixture and
  • Add more sugar if you like.
  • 280 gr Chocolate 60-70% cocoa (10 ounces)
  • 1/4 tsp Salt
  • 5 gr gelatin Sheets ( 1/2 tbsp gelatin powder. Bloom the gelatin in 2-3 tbsp water). The gelatin is optional for this recipe.


  1. Refrigerate overnight.