Ingredients for Chocolate Pate With Raspberries
- Heavy Cream
- 1 large egg yolk
- Semisweet Chocolate
- 1/4 cup light corn syrup
- 4 tablespoons (1/2 stick) unsalted butter
- 1 teaspoon vanilla extract
- Whipped Cream
- 1/2 cup raspberry jelly
- Raspberries
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How to Make Chocolate Pate With Raspberries
- Line an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with plastic wrap, leaving an overhang on the sides to help with lifting out the pâté later.
- In a small bowl, whisk together 1/4 cup heavy cream and 1 large egg yolk until light and frothy.
- Set the cream mixture aside.
- Combine 8 ounces of semi-sweet chocolate chips, 1/4 cup light corn syrup, and 4 tablespoons (1/2 stick) unsalted butter in a medium saucepan.
- Cook over low heat, stirring frequently, until the chocolate, corn syrup, and butter are completely melted and smooth.
- Remove from heat and stir in the reserved cream mixture.
- Return the saucepan to medium heat and cook for 1 minute, stirring constantly, until the mixture is slightly thickened.
- Remove from heat and let cool to room temperature. Stir occasionally to prevent a skin from forming.
- In a large bowl, beat 1 cup heavy cream with 1 teaspoon vanilla extract using a hand mixer or whisk until stiff peaks form.
- Gently fold the cooled chocolate mixture into the whipped cream using a rubber spatula until just combined. Be careful not to overmix.
- Pour the chocolate mixture into the prepared loaf pan and spread evenly.
- Cover the pan tightly with plastic wrap and refrigerate overnight or freeze for at least 3 hours to allow the pâté to set completely.
- To serve, spoon warmed raspberry jelly (about 1/4 cup per serving) onto individual dessert plates.
- Slice the chocolate pâté and place a slice on top of the raspberry jelly.
- Garnish with a dollop of whipped cream and fresh raspberries.
- Makes approximately 10 servings.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
12g
Fat
111g
Carbs
6g
