Chocolate pate

1 servings

Ingredients

Quantity Ingredient
8-10 servings
15 eaches Ounces Hershey's semisweet chocolate
1 cup Heavy cream
Raspberry Sauce
4 tablespoons Unsalted butter
4 larges Egg yolks
¾ cup Powdered sugar
6 tablespoons Dark rum
Sweetened whipped cream

Directions

GARNISH

In top of a double boiler over simmering water, melt chocolate with cream and butter. Beat with wire whisk until mixture is 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 waxed paper in pan, leaving small overhang, and butter sides and bottom of paper-lined pan. Pour chocolate mixture into pan, cover with plastic wrap, and freeze overnight. To remove pate, gently loosen waxed paper from pan.

If it sticks, set in hot water for a few seconds. Turn pate over onto a serving plate and remove waxed paper. Using a hot knife, slice pate ⅓ to ½-inch thick. Present chocolate pate slice on a pool of Raspberry Sauce and top with a generous dollop of sweetened whipped cream. Raspberry Sauce: 2 10-oz packages frozen raspberries in syrup, thawed ¼ cup sugar 2 to 3 Tbsp Grand Marnier liqueur Drain 1 package raspberries and discard juice. Retain juice from other package. Puree fruit, juice, sugar and liqueur in food processor or blender; strain puree to remove seeds. Chill until ready to use.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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