Chocolate Pate Recipes

CHOCOLATE PATE

Steps:

• 1. In top of a double boiler over simmering water, melt chocolate with cream and butter. Beat with a wire whisk until smooth and glossy.
• 2. Remove from heat and add yolks, one at a time, beating well after each.
• 3. Add powered sugar, whisking constantly until smooth. Mix in Rum.
• 4. Butter a small 4-cup loaf pan. Put waxed paper or plastic wrapt in pan, leaving overhang, and butter sides and bottom of the lining. Pour chocolate mixture into pan, cover with plastic wrap and freeze overnight.
• 5. To remove pate, gently loosen lining from pan. It is sticks, set in hot water for a few seconds. Turn pate onto a serving plate and remover plastic lining. Using a hot knife, slice pate into 1/2 inch slice and serve over a pool of raspberry sauce, with a large dollop of fresh whipped cream. Store pate in freezer and slice when needed.
• 6. For Raspberry Sauce: Drain 1 package raspberries and discard juice. Retain juice from other package. Puree fruit, juice, sugar and liquer in food processor or blender. Strain puree to remove seeds . Chill until ready to use.

CHOCOLATE PATE WITH FRESH PLUM SAUCE

Steps:

• Prepare the pate: Line a 9 by 5-inch loaf pan with parchment paper or foil; set aside. Melt the chocolate in a double boiler over low heat. Add the wine and whisk to blend. Remove from the heat and stir in the nuts. Cool to room temperature.
• Whip the cream until soft peaks form. Gently fold the chocolate mixture into the whipped cream.
• Pour into lined loaf pan, cover, and refrigerate overnight or at least 3 hours. (The pate can be made up to 5 days in advance.)
• Prepare the sauce: Melt the butter in a saute pan over medium heat. Add the plums and saute until the plums begin to soften, 2 to 3 minutes. Add the sugar and cook until the sugar begins to caramelize, 4 to 5 minutes. Add the wine and simmer over low heat until slightly thickened, 3 to 5 minutes. Remove from the heat and stir in the nutmeg. (The sauce can be prepared and refrigerated up to 24 hours in advance. Serve at room temperature.)
• Prepare the topping: Whip the cream until soft peaks form. Sprinkle in the sugar and vanilla and whip just to blend.
• To serve: Use a warm knife to slice the pate into 1/2-inch slices. Top each serving with plum sauce and whipped cream.

CHOCOLATE PâTE SUCRéE RECIPE

Steps:

• In a large bowl, place the butter and salt. Using a spatula or a hand whisk, mix the butter until you get a soft and creamy texture (like a thick body cream or lotion).
• Sift the confectioner's sugar, and add it to the butter mixture.
• Mix the sugar in until it's completely mixed in with the butter.
• Whisk the egg yolks (or whole eggs), and add this to the butter sugar mixture along with the vanilla extract and coffee extract.
• Incorporate the egg mixture into the butter until smooth.
• Sift the flour and cocoa together, and add it to the egg, butter, and sugar mixture.
• Gently mix in the flour. I like to use a spatula and mix the dough by cutting through the dough several times.
• Turn the dough out onto a work surface lined with parchment paper. Use the parchment paper to fold the dough over to incorporate all of the flour. If you used whole eggs, take extra care to not overwork the gluten in the dough.
• The dough will be very soft and a little sticky. This is normal. Handle the dough gently with lightly floured hands.
• Cut the dough in half and shape each dough into a disc. Wrap each disc with plastic wrap and refrigerate for at least 1 hour to chill. If your tart mold is a rectangle or square, shape the dough into a rough square instead of a disc.
• Lightly flour your work surface. Place one of the chilled pate sucree discs on the work surface. Knock it a few times with the rolling pin to soften the dough and make it more pliable.
• Start rolling out the dough, turning the dough a ¼ circle every few rolls. This makes it easy to maintain a circle and also prevents the dough from sticking to the counter. If any cracks appear, shape the dough to seal those cracks as you go. If the dough gets too soft, carefully transfer it to the fridge for a few minutes to let it slightly harden again, OR roll it out between two parchment paper sheets.
• The dough needs to be rolled out to a thickness of 3 mm. If at any stage the dough shrinks as you roll it out, that is an indication that the dough has been overworked.
• If the dough is overworked - transfer the dough onto a tray, cover with plastic wrap, and let it rest in the fridge for about 10-20 minutes. Then resume rolling it out afterwards.

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.

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.

EASY CHOCOLATE PATE SUCREE

Steps:

• Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolks and vanilla, and process until mixture just begins to hold together (no longer than 30 seconds).
• Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).