Chocolate Terrine With Speculoos

1. 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. 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. 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. 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. 5

   Remove from mold. Wait for 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

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