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Triple Chocolate Terrine on a white platter with raspberries and mint

Triple Chocolate Terrine Recipe

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This elegant, decadent Triple Chocolate Terrine is the perfect special occasion dessert! Plus it’s gluten free!

With a layer of whipped semi-sweet, milk and white chocolate ganache, there’s a layer for all the chocolate lovers in your life, no matter their preference!

Triple Chocolate Terrine on a white platter with raspberries and mint

Triple Chocolate Terrine

I first made this gorgeous Triple Chocolate Terrine recipe nearly 2 decades ago. It’s from the beloved series of cookbooks by Julee Rosso and Sheila Lukins. Found in their New Basics Cookbook, this a volume worth adding to your collection.

A layer of whipped semi-sweet ganache was topped with whipped milk chocolate ganache and finished off with whipped white chocolate ganache and then chilled in a loaf pan. You have the option of serving slices over raspberry coulis or a homemade fudge sauce, such a tough decision.

I have a definite fondness for triple chocolate recipes like these Triple Chocolate Cookies and Triple Chocolate Chip Cookies.

Triple Chocolate Terrine slice on a small white plate garnished with raspberries and mint

What is a Terrine?

A terrine is typically a pate made of cooked meat or vegetables and then served in slices. It’s also the name of the dish, often shaped like a loaf pan, in which the dish is served. This layered chocolate dessert is made in a terrine like dish and sliced to serve. This chocolate terrine isn’t exactly a terrine per se, but it does meet a couple of the parameters!

Making and Serving Tips:

I served very thin slices to my girlfriends over the holiday…and they oohed and ahhed. The raspberry sauce  I made to garnish it was simple. I just simmered a bag of frozen raspberries with a scant half cup of sugar and the juice of half a lemon. I whisked in a slurry of cornstarch (a heaping teaspoon mixed in a tablespoon or so of water) to thicken it slightly. After it came to a boil, I strained the mixture to remove the seeds and cooled it to room temperature.

I found it difficult to slice this chocolate terrine for photos, so popping the dessert in the freezer for about an hour helped solidify it for easier serving. I would also suggest using just slightly less cream in the white chocolate layer, as it’s the least firm component and, again, it makes for difficult slicing and removal from the pan. I got an email requesting the recipe later in the day from our luncheon’s hostess. She wanted to make it for her Christmas dinner. I think you’ll want to add this Triple Chocolate Terrine to your menu very soon as well.

You may need these supplies to make the Triple Chocolate Terrine recipe:

Triple Chocolate Terrine

Triple Chocolate Terrine

This elegant, decadent Triple Chocolate Terrine is the perfect special occasion dessert! 

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Yield 16 servings


Adapted from the New Basics Cookbook

  • 3 cups heavy or whipping cream
  • 7 ounces good quality semi-sweet chocolate,chopped
  • 6 ounces good-quality milk chocolate, chopped
  • 4 ounces good-quality white, chopped
  • 1/2 vanilla bean
  • 2 cups chocolate fudge sauce or raspberry sauce and fresh raspberries, to serve


  1. Heat the cream almost to a simmer in a heavy medium-size saucepan. Remove the cream from the bowl, and divide it among three mixing bowls in these amounts: 1-1/4 cups, 1 cup, 3/4 cup (I'd use slightly less to allow for a firmer white chocolate layer).
  2. Stir the semi-sweet chocolate into the 1-3/4 cups cream, whisking until smooth. Stir the milk chocolate into the 1 c. cream, whisking until smooth. Stir the white chocolate into the 3/4 .cup cream, and add the seeds from the vanilla bean; stir until smooth. Cover the three bowls loosely and refrigerate until the mixtures are thick but still pourable, 3 hours.
  3. Line a 8-1/2 x 4-1/2 in. loaf pan with aluminum foil (use non-stick if available), leaving some
  4. foil above the edge of the pain.
  5. Pour the white chocolate mixture to a mixer bowl, and beat until it forms soft peaks (mixture should be thick and firm). Scrape it into the prepared pan, smooth the top, and chill it in the freezer for 5 minutes.
  6. Repeat the beating process with the milk chocolate mixture and spread it over the white chocolate mixture in the loaf pan. Smooth the top, and freeze for 5 minutes.
  7. Repeat again with the semi-sweet chocolate. Spread it over the milk chocolate mixture, smooth the top, and cover with plastic wrap.Refrigerate until firm, 3 hours.
  8. Lift up the foil to unmold the terrine. Remove the foil and cut the terrine into 1/2-in. thick slices. If the terrine needs to be a little firmer to cut, pop the whole thing into the freezer before slicing for up to an hour. Spoon a pool of chocolate or raspberry sauce onto each plate, and arrange a slice on top.

Total time: 6+ hours

Yield: 16 servings

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 339 Total Fat: 22g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 57mg Sodium: 70mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 1g Sugar: 30g Sugar Alcohols: 0g Protein: 3g
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44 comments on “Triple Chocolate Terrine Recipe”

  1. So pretty, Liz. I adore the layers!

  2. Hi Liz, this looks amazing and delicious, I would love mine with some chocolate fudge sauce, yum!

  3. Look at those vanilla beans! This truly does look like a special treat:@)

  4. This sounds heavenly! I love the layers. I think I’d opt to serve it with chocolate sauce. Yum!

  5. Nice work, Liz. I can’t hardly imagine anything more delicious! 🙂 ela

  6. Adorable layers, Liz. Love it.

  7. Love the pretty layers! This looks so creamy and amazing! Definitely a special treat with the chocolate fudge sauce 🙂

  8. So pretty, Liz. I would really enjoy this…maybe too much.

  9. Ooooh, Liz- this looks to die for. The perfect thing to fall into facefirst in January, since I’ve given up on the whole “eating healthy” thing this month!

  10. Whenever I see this on a menu I get it, it is so good, but never tried making it. Thanks for the recipe, looks awesome and will bookmark!

  11. sooooooooooooo decadent! Love those chocolatey layers!

  12. Look at those chocolaty layers!

  13. Love all three of those cookbooks. I know I have actually seen this recipe and always wanted to try ti. But now that I see the photos, I know I’ll have to do it! Perfect for Valentine’s Day!

  14. I remember my sister giving me that cookbook about 2 decades ago. I read it all the way from Ohio to NC, like it was a novel! Such a great classic book! I love your terrine and see why your friends loved it, so pretty and so……. delicious looking!

  15. Oh my ganache! I am going to have to try this! It looks as if it could become a new favorite of mine.

    This is another great thing about having a large family. I can justify making any thing any day.

  16. My goodness – this looks so delicious! I’ll take a big piece please! 🙂

  17. That cookbook has some great recipes! It’s one I look at from time to time (not something I can say about all of the cookbooks I own). Lovely dessert – you did this perfectly. Thanks.

  18. oh my goodness Liz! this is gorgeous!!! yum!!!

  19. Look delicious and beauty Lizzy!!

  20. Oh boy, that is danger food for me. I seriously don’t think I would be able to leave it alone! 😉 Lovely dessert!!

  21. I’m ooohing and aaaahing at the photos. Lovely!

  22. This would be a great dessert this week. It’s been hot and I like things that are cool and creamy.

  23. It’s absolutely freezing here, but I would welcome this cool and creamy treat! Did Bill like it?

  24. I can see why there would be oos and has, Liz..The triple chocolate terrine looks fantabulous and I bet it does taste even better! Yikes! My mouth is watering =)

  25. This is a beautiful dessert. I can see why they wanted the recipe. I have their books as well. I think anyone who was a cook at that time had their books on the shelf.

    Great recipe and nice writing.

  26. My goodness. This is heaven. This actually triple layer of yum. 🙂

  27. Wow that is gorgeous! Oooooh!

  28. Great dessert. It looks rich but the raspberry sauce is what makes this dessert so worth tasting.

  29. A cracker of a dessert, Liz… beautifully presented. I have just come back from clothes shopping… not happy, so best not make this! : )

  30. Pinned! Thanks Liz!

  31. that looks so creamy and good!

  32. This looks so good…I love chocolate! This looks beyond delicious…it looks light, but rich in flavor…chocolate flavor. Thanks for sharing it with us.

  33. Decadent! Love the gorgeous layers.

  34. It’s beatiful! And must be good!:)

  35. This would be just perfect for our hot summer.. 🙂 I am sure I also would love it with or without raspberries 🙂

  36. Such a beautiful dessert and I bet all those raspberries complimented all that richness perfectly. I can’t wait to make and serve this 🙂

  37. Lizzy, your recipes are so tempting. I love this terrine, it looks so rich and creamy, I would eat it all if I had it in front of me!

  38. Those are some pretty layers, a stunning dessert. I wanna just dig in.

  39. Dear Lizzy!!!! Oh, MY MY!!! That beautiful dessert would not last a NY minute in my house!!!
    It looks so good. Blessings dear friend, Catherine xo

  40. Dear Lizzy, Happy New Year! wish you all the best. This chocolate terrine looks fabulous! I would love to try it. xoxo

  41. Liz, My jaw dropped when I eyed this goodie! Thanks for sharing… pinning this!

  42. Once again, another gorgeous dessert. Keep them coming!

  43. Can you freeze it?

    • I have not tried to freeze it, Marilyn. Looking at the ingredients, it “could” be possible. I would make sure to defrost slowly in the refrigerator. Good luck if you try it—and if you do, please report back.

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