This buttery-textured terrine is dense and rich enough that it is served in slices rather than in molds. With its deep bittersweet flavor and melting texture, it combines the best qualities of butter and chocolate.
1tablespoonsoftened butter (for the terrine mold), plus 2 ½sticks (10ounces [280
Brush the inside of a 6-cup [1.5l] terrine mold or loaf pan with softened butter. Cut 5 pieces of waxed paper the same sizes as the inside walls and bottom of the mold. Press the waxed paper against the s