B's Chocolate Pate with Raspberry Coulis

By Cooky

Ingredients

• Chocolate Pate
• 1 cup butter (not margarine)
• 3 cups semi sweet chocolate chips
• 1 tsp instant coffee granules, crushed to a powder (option, B uses)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla
• 1 1/2 cups whipping cream
• Raspberry Coulis
• 15 oz frozen raspberries, in syrup, thawed
• 2 T granulated sugar
• 4 tsp cornstarch

Preparation

Step 1

Chocolate Pate
1. Line a 9 X 5 X 3 inch dampened loaf pan with plastic wrap. (B uses a regular sized loaf pan).
2. Melt butter in large saucepan over water or on low. Add chips and coffee, stirring constantly.
3. Do not overcook. Pour into a large bowl.
4. Add sugar, beat well.
5. Beat in eggs, one at a time. Beat until sugar is dissolved. Do the finger rub test - sugar should be all dissolved.
6. Add vanilla.
7. Beat whipping cream in a small bowl until stiff. Fold into chocolate mixture.
8. Turn into the pan. Smooth top. Cover loosely. Chill at least 8 hours or overnight.
9. Unmold pate and slice into 3/4 inch slices with a hot knife. B uses dental floss, which works very well.
10. Place one slice on a plate, and drizzle with the raspberry coulis (recipe below). If you wish, you can make a fancy design with melted, white chocolate (B does not do this step).


Raspberry Coulis
1. Strain berries through sieve.
2. Reserve and measure syrup.
3. Add water to make up 1 1/4 cups in total.
4. Pour into a saucepan.
5. Add sugar and cornstarch.
6. Stir, heat and stirring constantly until mixture boils and thickens. Cool. Makes 1 1/4 cups or 300 mls.