Chocolate Pate

By irvingd

Ingredients

• Raspberry Sauce:
• 15 oz Hershey or Ghiradella semisweet chocolate
• 1 cup heavy cream
• 4 Tbsp unsalted butter
• 4 large egg yolks
• 3/4 cup powdered sugar
• 6 Tbsp dark rum
• 2-10 oz pkgs frozen raspberries in syrup thawed
• 2-3 Tbsp grand marnier liqour
• 1/4 cup sugar

Preparation

Step 1

In a double boiler over simmering water, melt chocolate with cream and butter.
Beat with a wire whisk until smooth and glossy.
Remove from heat and add yolks one at a time beating well after each.
Add powdered sugar, whisking constantly until smooth. Mix in rum.
Butter a small 4 cup loaf pan.
Put wax paper or plastic wrap in pan, leaving overhang and butter sides and bottom of the lining. Pour chocolate mixture into pan, cover with plastic wrap and freeze overnight.
Remove from pan.
Sauce
Drain 1 pkg of raspberries and discard juice.Retain juice from the other package. Puree fruit, juice, sugar and liquer in food processor or blender
Strain puree to remove seeds.
Chill until ready to use.