Chocolate Pâté

November 13th, 2008 |

Chocolate Pâté

This easy rich creamy chocolate pate is a delectable sweet spread for whole meal biscuits. For a red and green Christmas touch, surround the pâté with strawberries and kiwifruit, delicious accompaniments to chocolate topped nibblers.

This arrangement can be set up for help yourself serving, either as an easy dessert and coffee party in the evening or for mid afternoon following a simple lunch. The âté is especially impressive on a glass pedestal on a sideboard (draped with a small length of inexpensive fabric). It looks marvelous with a minimum of garnish – you could use silvered almonds, a few strawberries and some small silver balls.

Use a light flexible mould or small pots or crocks. The recipe can be doubled for a large mould (or two small ones.

1/4 cup granulated sugar 50mL
4 egg yolks
2 tbsp rum or brandy (optional) 25mL
2 tsp vanilla 10mL
8 oz semisweet chocolate 250g
melted and cooled
1 cup whipping cream 250mL

In mixing bowl cream together butter and sugar. Beat in yolks, rum, if using, and vanilla (if omitting rum, increase vanilla to taste.) Blend in chocolate.

Whip cream lightly and stir into chocolate mixture. Turn into 3 cup (750mL) mould or small pots. Chill until firm, at least 8 hours.

Makes about 8 servings. *This is a great dessert for Valentine’s Day!*

Our next favorite Christmas dessert is Sherried Oranges and Cranberries
For our favorite recipes for all seasons click on the image