How to make
Mix the dry ingredients well - sugar, cocoa and starch.
Add the milk and cream to them. Strain the mixture into a saucepan and stir constantly over moderate heat.
Add the chocolate, finely chopped and stir until the mixture thickens. It should not boil.
In a tray 10x4″ (25x10 cm) covered with baking paper, pour the mixture and refrigerate for 12 hours.
Sprinkle with cocoa. Using a hot knife, cut the pieces of this chocolate terrine.
