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CHOCOLATE PATE WITH RASPBERRY SAUCE

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Makes: 16

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Ingredients

  • Makes: 16
  • 1 cup butter at room temperature
  • 2 cups unsweetened cocoa
  • 6 oz high-quality bittersweet (plain) chocolate, broken into 1/2 inch pieces
  • 1 cup heavy (double) cream
  • 8 large egg yolks
  • 3/4 cup sugar
  • 1/4 cup Scotch whisky
  • Raspberry sauce below

Details

Preparation

Step 1

1. Line the long sides and bottom of an 8 ½ by 4 ½ inch loaf pan with a sheet of parchment paper or waxed paper extending 3 inches over each side. Spray or brush the paper and insides of the pan with oil and set aside.
2. Place the butter and cocoa in a food processor or bowl and process or mix with a wooden spoon until very smooth. Set aside.
3. Place the chocolate in a double boiler over barely simmering water and stir until just melted. Set aside to cool.
4. Whip the cream in a deep bowl and set aside.
5. Combine the egg yolks and sugar in a large bowl. With an electric beater, beat at medium speed until the mixture is thick and pale yellow, 3-5 minutes.
6. Add the melted chocolate to the egg mixture and beat until well blended. Add the butter-cocoa mixture and beat until smooth. Stir in the Scotch whisky, then gently fold in the whipped cream.
7. Transfer the mixture to the loaf pan and smooth the top evenly with a spatula. Gently tap the container on the counter to eliminate any air bubbles. Cover and freeze overnight.


To serve: Remove the chocolate pate from the freezer and let sit at room temperature for 30 minutes. Run a knife along each short side of the pan and lift the pate out by the paper wings. Invert on a rectangular platter and carefully peel off the paper.
Place 2 tablespoons of raspberry sauce on each of 16 large dessert plates. With a knife dipped in hot water, cut the pate into ½ inch slices and place a slice on each plate.


RASPBERRY SAUCE: 2 lb frozen sweetened raspberries, thawed
1 tablespoon cornstarch (cornflour) ¼ cup raspberry liqueur, kirsch or brandy. In a food processor or in 2 batches in a blender, blend the thawed raspberries with their syrup at high speed until thoroughly pureed and slightly frothy. Place a strainer over a saucepan and strain the berries to remove the seeds. In a small bowl, dissolve the cornstarch in the liqueur into the raspberry puree. Stir constantly over medium heat until the sauce comes to a boil and thickens. Let cool.



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