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Chocolate Pâté




Source of Recipe


Viking Range


List of Ingredients




4 ½ 3.5-ounce imported chocolate bars*, chopped
½ cup light corn syrup
½ cup butter, cut into cubes
2 cups whipping cream, divided
1 tablespoon Kahlua or other coffee liqueur
1 teaspoon vanilla extract
¼ cup powdered sugar
2 cups whipping cream, divided
Fresh raspberries, for garnish
Raspberry sauce, for garnish

Recipe



Place the chocolate, corn syrup, butter and ½ cup of the whipping cream in a saucepan over simmer. Simmer until chocolate melts, then stir the chocolate mixture to combine. Set aside to cool. Fold in the Kahlua and vanilla.

Line a loaf pan or terrine mold with plastic wrap, allowing extra wrap to extend over the sides of the pan.

Beat the remaining 1 ½ cups whipping cream and the powdered sugar with an electric mixer at high speed until stiff peaks form. Fold chocolate mixture into the whipping cream in three additions. Pour into the prepared pan and chill 8 hours or freeze for 3 hours**. When ready to serve, invert on a platter, remove plastic wrap and slice. Serve on chilled dessert plates, drizzled with raspberry sauce. Garnish with fresh raspberries.

Makes 8 servings.

*A combination of 7 ounces semisweet chocolate, 3.5 ounces of milk chocolate and 5.5 ounces of bittersweet chocolate was used when testing the recipe.

** Chocolate Pâté may be made 1 week ahead and frozen. Thaw for several hours in the refrigerator or for 30 minutes at room temperature before serving.