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Lightly grease 8x4" loaf pan; line bottom and sides with waxed paper. Melt 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.
Your Easy Chocolate Terrine is ready. Bon appetit!
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