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Chocolate Pate`




Source of Recipe


Linda K.


List of Ingredients




12 oz. semisweet chocolate
2 Tbsp. butter
2 Tbsp. strong coffee
3 Tbsp. Kahlua
1 Tbsp. vanilla
3 egg yolks
½ cup whipping cream
2 Tbsp. sugar
¼ cup coarsely chopped walnuts

Biscuit type cookie/crackers



Recipe



Mix a couple of drops of oil into 1/4 cup water and lightly brush a 4-inch by 6-inch loaf pan (or a 3-cup mold of your choice). Set aside. Melt chocolate, butter, and coffee in the top of a double boiler over simmering water. Remove from heat and add the liqueur and vanilla. Beat in the egg yolks, one at a time, making sure the first is incorporated before adding the next. Cool to room temperature.

Whip the cream with the sugar until soft peaks form. Stir half of the whipped cream into the chocolate mixture. Gently fold in the remaining cream and nuts. Place in the lightly greased mold and refrigerate 2 - 3 hours until set. Unmold and enjoy.


Note: You can use just about any liqueur and/or nuts you want, or you can use raspberry liqueur and no nuts. I always serve the pate with butter biscuit-type cookies (usually the package says "petit beurre").