Instructions: Lightly grease 8x4" loaf pan; line bottom and sides with waxed paper. Melt chocolate with water in saucepan over low heat, stirring constantly. Cool slightly. Beat cream cheese and sugar until smooth.

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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.