This is a recipe for an easy chocolate terrine that can be made simply by mixing ingredients, without using butter or heavy cream, just chocolate and common ingredients. By combining milk chocolate and dark chocolate, the balance of sweetness and cocoa is exquisitely adjusted. Melt chopped chocolate and rice oil in a double boiler, add a mixture of whole eggs and milk that has been warmed to body temperature and strained, and mix carefully. Then pour into a mold and bake in a double boiler until moist. Let it cool down, chill in the refrigerator overnight, and then decorate with cocoa powder. It is characterized by its "divine texture" that melts in your mouth, and the recipe also introduces tips for double boiler baking and how to cut it neatly by warming the knife, so even beginners can aim for a professional finish. It is a rich and smooth chocolate dessert that melts in your mouth, perfect for a cold winter day.