Chocolate Pâté with Crème Chaud-Froid

By Laken

Ingredients

• For the crème chaud-froid:
• 1/2 cup heavy cream
• 3 tbsp sugar
• 2 tbsp creme de cacao or 1 tsp vanilla extract
• 2 tbsp cold water
• 2 tsp powdered gelatin
• For the chocolate mousse:
• 1/4 oz. package of powdered gelatin (about 2 tsp)
• 2 tbsp cold water
• 3 egg yolks
• 1/2 cup sugar
• 1/2 cup milk, hot - (put in the microwave for 30+ seconds)
• 8 oz. high quality chocolate, chopped
• 1 1/2 cups whipping cream.

Details

Adapted from sprinklebakes.com

Preparation

Step 1

Butter a 9 x 5" loaf pan lightly. Line with a 4" strip of parchment paper down the middle. It needs to be long enough to hang over on both ends of the pan .

Heat heavy cream on the stove-top or in the microwave until hot but not boiling. Add sugar and liquor or extract; stir and set aside. In a small, microwave-safe bowl, sprinkle gelatin over cold water. Let stand for 1 minute. Microwave gelatin for about 10 seconds - it should be liquid. Mix with hot cream mixture.

Pour cream mixture into loaf pan and refrigerate for 15 minutes, or until set.

For the Chocolate Mousse:In a medium saucepan sprinkle gelatin over water. Let stand for 1 minute. Whisk in eggs and sugar mixing well. Stir in hot milk. Cook over medium heat, stirring constantly. Mixture will thicken after 5 minutes or so. When done, it should be thick enough to coat the back of a spoon. Stir in melted chocolate and blend until chocolate has melted and even in color (no streaks!). Let cool.

Whip cream until stiff peaks form. Gently fold whipped cream into the chocolate mixture until well blended. Pour mousse into the loaf pan and smooth the top. Cover and refrigerate for at least 3 hours, or up to 2 days.

To un-mold, run a knife around the top edge of the mousse. Turn pan over on a serving platter and gently tug the paper until the pâté releases. Peel off parchment, slice and serve.