Chocolate Terrine with Speculoos

On dine chez Nanou

Terrines are the perfect palate pleasing way to not only make a dessert look appetizing, but also to pack a lot of delicious ingredients into one decadent dessert. This recipe for Chocolate Terrine with Speculoos is a heavenly dessert that is out of this world. This tall and tasty dessert combines the buttery heartiness of the Speculoos with the decadence of dark chocolate for a dreamy and creamy sensation. We hope you enjoy it!


  • 200 grams dark chocolate (minimum 52% of cocoa)
  • creme fraiche (10 cl.)
  • 120 grams softened butter
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 egg
  • 150 grams speculoos


  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.
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