Chocolate Pate With Coffee Aspic Recipes

CHOCOLATE PATE WITH COFFEE ASPIC

Steps:

• In a medium glass bowl sprinkle gelatine over cold water.
• Let stand 1 minute.
• Add the sugar, hot coffee and Kahlua, stirring until the sugar dissolves.
• Lightly butter a 9x5 loaf pan.
• Line with a 4 inch wide piece of waxed or parchment paper-long enough to overhang the long sides of pan.
• Smooth.
• Pour coffee mixture into pan and place in the fridge until set-about 20 minutes.
• For the Mousse:.
• In a medium saucepan sprinkle gelatine over the water.
• Let stand for 1 minute.
• Whisk in the yolks and sugar.
• Blend well.
• Stir in hot milk.
• Over medium heat cook, stirring constantly for 5 minutes or until thick enough to coat the back of a spoon.
• Stir in melted chocolate and let cool.
• Whip cream until stiff.
• Fold cream into cooled chocolate mixture.
• Spread mousse evenly over coffee aspic.
• Cover and chill 3 hours.
• Turn out onto a serving platter-remove paper (looks funny if you don't).
• Garnish with curls either on your dessert or the serving platter.

CHOCOLATE PATE

Steps:

• Melt the chocolate in a heat resistant bowl over gently simmering water.
• Blend in the cream and butter.
• Remove from the heat.
• Beat until cooled and slightly thickened.
• whisk in the egg yolks and Grand Marnier.
• Beat the egg whites until stiff.
• Fold into the chocolate mixture along with the fruit and nuts.
• Spoon into serving dishes, and refrigerate covered until required.
• Serve with almond bread and/or fresh fruit.

CHOCOLATE PATE

Steps:

• Preheat oven to 350 F, 180C, Gas Mark 4.
• Coat a 9" or 10" bread loaf pan with cooking spray or lightly butter and set aside.
• Boil water in a kettle.
• Place butter, sugar and coffee in a double boiler (or place large mixing bowl on top of medium saucepan filled with boiling water) and heat until all butter is melted.
• Stir in broken chocolate and mix until smooth.
• Remove from heat (or remove mixing bowl from saucepan) and cool for 10 minutes.
• Add eggs one at a time either mixing by hand or using a hand mixer at a slow speed (only blend, do not beat).
• Pour into greased bread pan.
• Place bread pan in a roasting pan filled with 1 to 1 1/2 inches of warm water.
• Place in oven for 60-75 minutes.
• Remove just before it starts to brown on the edges.
• Let stand until it cool to touch (will reduce in size).
• Place tightly covered in refrigerator for at least 6 hours or overnight to set.
• To remove from pan, fill sink with 2-3 inches hot water and place pan in sink (careful not to let water spill in chocolate).
• Let sit 10-15 minutes (depending on water temp) and run a small sharp knife around to aid removal.
• Place serving plate on top and flip over.
• Cut into thin pieces.
• Serve with clotted cream, cream, whipped cream topped with fresh raspberries.
• Serves 12-15 slices.
• *N.B.Chocolate should be less than 60% cocoa content.A higher cocoa content will make the paté grainier.
• N.B.You can double the recipe and fill within ¼ inch of top of bread pan.Prepare ramekin dishes for left over liquid.