Chocolate Pâte Recipes

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 PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a cast iron skillet over medium low heat, melt the butter.
• Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
• Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
• Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).

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 PIE

Steps:

• For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
• For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
• Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
• For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.

CHOCOLATE CREAM PIE II

Steps:

• In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
• Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

CHOCOLATE PIE

Steps:

• Crush Biscuits.
• Melt 60g Butter & Add Crushed Biscuits.
• Put Mixture Into Serving Dish & Press Down.
• Put In Fridge To Set.
• In A Saucepan:
• Melt 50g Butter - When Butter Is ALMOST Melted Add The Cream & Remove From Heat.
• Stir In Chunks Of The Chocolate. Mix Until Ingredients Are Combined & All Chocolate Is Melted.
• Pour Over Set Biscuit Base & Return To Fridge Until Set.

CHOCOLATE CREAM PIE

Steps:

• Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.
• Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with milk chocolate curls and whipped cream if desired. Immediately refrigerate any remaining pie after serving.