Best Chocolate Pate Recipes

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EASY CHOCOLATE PATE SUCREE



Easy Chocolate Pate Sucree image

Use this recipe to make our Chocolate-Caramel Cream Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch crust

Number Of Ingredients 7

1 1/4 cups all-purpose flour
1/3 cup sugar
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
3 large egg yolks
1/2 teaspoon pure vanilla extract

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).

CHOCOLATE PATE



Chocolate Pate image

A family tradition that I make every Christmas. I got this from a Colorado Cookbook. Always gets rave reviews. Easy, elegant and freezes beautifully!

Provided by Allison Hazell

Categories     Desserts

Time 25m

Number Of Ingredients 11

15 oz hershey's or ghiradella semisweet chocolate- the better the chocolate the better the pate
1 c heavy cream
4 Tbsp unsalted butter
4 large egg yolks
3/4 c powered sugar
6 Tbsp dark rum (or real vanilla extract-4 tlbs)
GARNISH
RASPBERRY SAUCE
2 10 oz packages frozen raspberries in syrup, thawed
2-3 Tbsp grand marnier liquor, (optional)
1/4 c sugar

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.

RICH, DARK CHOCOLATE PATE WITH RASPBERRY SPLASH



Rich, Dark Chocolate Pate With Raspberry Splash image

I absolutely love chocolate and this pate is for the "true chocoholics". It is rich, smooth and worth every sinful bite!!!! A little goes a long way, so I usually serve this with fresh raspberries and kiwi. I got this recipe from our local paper.

Provided by Abby Girl

Categories     < 30 Mins

Time 30m

Yield 16 serving(s)

Number Of Ingredients 10

15 ounces bittersweet chocolate, chopped (Valrhona or Callebaut)
1 cup whipping cream
4 tablespoons butter
4 egg yolks
1/2 cup icing sugar
6 tablespoons Cointreau liqueur or 6 tablespoons Grand Marnier
2 tablespoons cocoa powder (for dusting)
10 ounces frozen raspberries, thawed
3 tablespoons berry sugar
1 teaspoon lemon juice

Steps:

  • Line a 9 by 5 loaf pan with parchment paper.
  • Place chopped chocolate into the top of a double boiler; add cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.
  • Whisk in egg yolks. Sift icing sugar into chocolate mixture, whisking constantly. Whisk in liqueur. Pour into prepared pan.
  • Chill for at least 8 hours to set, or overnight.
  • Unmould cake, removing paper. Dust top with cocoa powder. Drizzle a large spoonful of the raspberry splash on each plate. Using a hot, wet knife, slice cake and place on plate.
  • Raspberry Splash: In a food processor, puree raspberries, berry sugar and lemon juice. Pass sauce through sieve to remove seeds.
  • Note: I have taken this recipe and cut it in half quite successfully ~ or ~ I have placed the cake in 2 smaller loaf pans and frozen one. Freeze for 1 month.

CHOCOLATE PATE SUCREE



Chocolate Pate Sucree image

Use this crust to make any number of chocolatey treats.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for 1 nine-inch tart

Number Of Ingredients 7

1 1/4 cups all-purpose flour
2 tablespoons cocoa powder
1/3 cup sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut into pieces
3 large egg yolks
1/2 teaspoon pure vanilla extract

Steps:

  • Place the flour, cocoa, sugar, and salt in the bowl of a food processor, and pulse several times to combine. Add the butter, and pulse until the mixture resembles coarse meal, about 10 seconds. Add the egg yolks and vanilla, and process just until mixture begins to hold together, no more than 30 seconds.
  • Turn dough out onto a lightly floured surface, and form into a disk. Cover in plastic wrap; refrigerate for 30 minutes, or until ready to use.

CHOCOLATE PATE^ WITH RASPBERRY COULIS



Chocolate Pate^ With Raspberry Coulis image

I found these in a comany's coming book a while agp and tried it at home melts in your mouth Have been making this every year now for our Ladies Christmas Festival's ever since do not use margerine

Provided by bunz aka Pat

Categories     Dessert

Time 8h5m

Yield 1 loaf pan, 16 serving(s)

Number Of Ingredients 10

1 cup butter
3 cups semisweet chocolate, chips
1 teaspoon instant coffee granules, crushed to a powder
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups whipping cream
15 ounces frozen raspberries, in syrup. thawed
2 tablespoons granulated sugar
4 teaspoons cornstarch

Steps:

  • Line 9x5x3 inches dampened loaf pan with plastic wrap. Melt butter in a large saucepan over hot water,or on low. Add chocolate chips and coffee granules,stirring constantly,until smooth. Do Not overheat. Pour into large bowl. Add sugar.beat well. Beat in eggs, 1 at a time.beat until sugar is dissolved.mix in vanilla.Beat whipping cream in a small bowl until stiff. fold it into chocolate mixture. Turn into pan and cover loosely .Chill for at least 8 hours or overnight.
  • Now make your raspberry coulis. and pour a little over each thin slice.
  • Strain raspberries through a sieve. Reserve and measure syrup. Add sugar and corn starch., stir ,heat stirring constantly ,until mixture boils and thickens. Cool , Makes 1 1/4 cups.

Nutrition Facts : Calories 373.2, Fat 33.4, SaturatedFat 20.6, Cholesterol 87.5, Sodium 105.3, Carbohydrate 23.5, Fiber 5.3, Sugar 13.9, Protein 4.8

CHOCOLATE MOUSSE: à LA PâTE à BOMBE



Chocolate Mousse: à la pâte à bombe image

Categories     Chocolate     Egg     Dessert

Number Of Ingredients 5

300 grams dark chocolate (70% cacao)
3/4 cup heavy cream
2 large eggs
1/4 cup water
3/4 cup granulated sugar

Steps:

  • Melt the chocolate in a bain-marie (double boiler). Don't let any water get into the chocolate! *Heat your chocolate in a bain-marie to around 120 F (50 C). If it's not hot enough, the chocolate will harden when you attempt to mix it with the pâte à bombe.*
  • Whip your cream until thick, then seal it airtight by pressing the plastic wrap against the cream. Pop it in the fridge.
  • Make your pâte à bombe. a. Add your eggs to the bowl of your stand mixer. Set to low speed. b. Separately, make a syrup by bringing the water and sugar to 250 F (121 C) using your thermometer. c. Pour the hot syrup in a thin stream over the beaten eggs and set mixer to high speed until the mixture comes to room temperature.
  • Take a deep breath. You should have three components: the melted chocolate, the whipped cream, the pâte à bombe.
  • Pour the chocolate into the pâte à bombe. Mix with your rubber spatula in an upward motion, from the center out, until the texture is smooth and homogenous.
  • Add the whipped cream to the chocolaty batter in two parts, stirring gently and constantly. *Your chocolate shouldn't be too hot when you mix it with the whipped cream. If it is, your cream might lose it's firmness.*
  • Your mousse is ready! You can now build your entremets.

CHOCOLATE PATE WITH RASPBERRY SAUCE



Chocolate Pate with Raspberry Sauce image

Number Of Ingredients 6

1 cup butter at room temperature
2 cups unsweetened cocoa
185 g high-quality bittersweet plain chocolate, broken into 1.5 cm pieces
8 pieces large egg yolks (pasteurized, from Metro?)
3/4 cups sugar
1/4 cup Scotch whisky

Steps:

  • Line the long sides and bottom of a 21.5 x 11.5 cm loaf pan with a sheet of parchment paper extending 7.5 cm over each side. Brush the paper and insides of pan with oil and set aside.
  • Place the butter and cocoa in a food processor or bowl and process or mix with a wooden spoon until very smooth. Set aside.
  • Place the chocolate in a double boiler over barely simmering water and stir until just melted. Set aside to cool.
  • Whip the cream in a deep bowl and set aside.
  • Combine the egg yolks and sugar in a large bowl. Beat at medium speed until the mixture is thick and pale yellow, 3-5 minutes.
  • Add the melted chocolate to the egg mixture and beat until smooth. Stir in the whisky, then gently fold in the whipped cream.
  • Transfer the mixture to the loaf pan and smooth the top evenly with a spatula. Gently tap the container on the counter to eliminate any air bubbles. Cover and freeze overnight.
  • To serve: Remove the chocolate pate from the freezer and let sit at room temperature for 30 minutes. Run a knife along each short side of the pan and lift the pate out by the paper wings. Invert on a rectangular platter and carefully peel off the paper.
  • Place 2 tablespoons of raspberry sauce on each of the dessert plates. With a knife dipped in hot water, cut the pate into 1.5 cm slides and place a slice on each plate.
  • Garnish with orange zest and fresh raspberries.

CHOCOLATE PATE



Chocolate Pate image

This is a divine, heavenly, extremely-rich chocolate masterpiece. You HAVE to try it! Try and find the clotted cream for the topping, it's so worth it. I got the recipe from a colleague of mine.

Provided by Allan Rees-Bevan

Categories     Dessert

Time 1h45m

Yield 12-15 slices

Number Of Ingredients 5

250 g unsalted butter, cut into pieces
110 g caster sugar
200 ml strong brewed coffee or 200 ml brewed espresso (not instant coffee!)
250 g dark chocolate, cut into pieces (approx. 50% cocoa content*)
4 large eggs

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.

Nutrition Facts : Calories 330.6, Fat 31.2, SaturatedFat 19, Cholesterol 115.3, Sodium 31.8, Carbohydrate 16.5, Fiber 4, Sugar 9.5, Protein 5.4

CHOCOLATE PATE



CHOCOLATE PATE image

Categories     Chocolate

Number Of Ingredients 11

15 ozhershey's or ghiradella semisweet chocolate- the better the chocolate the better the pate
1 cheavy cream
4 Tbspunsalted butter
4large egg yolks
3/4 cpowered sugar
6 Tbspdark rum (or real vanilla extract-4 tlbs)
GARNISH
RASPBERRY SAUCE
210 oz packages frozen raspberries in syrup, thawed
2-3 Tbspgrand marnier liquor, (optional)
1/4 csugar

Steps:

  • 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



Chocolate Pate with Fresh Plum Sauce image

Provided by Food Network

Categories     dessert

Time 48m

Yield 10 to 12 servings

Number Of Ingredients 12

1 pound best-quality bittersweet chocolate or 12 ounces semisweet plus 4 ounces unsweetened chocolate, coarsely chopped
3/4 cup ruby port
3/4 cup chopped unsalted macadamia nuts or almonds
1/2 cup whipping cream
2 tablespoons unsalted butter
2 1/2 cups chopped plums (about 1 pound) or pitted cherries
1/3 cup sugar
1/2 cup ruby port
Pinch freshly grated nutmeg
1 cup whipping cream
2 tablespoons sifted powdered sugar
1 teaspoon pure vanilla extract

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



Chocolate Pâte image

Number Of Ingredients 13

PÂTE:
15 ounces semisweet baking chocolate
1 cup heavy cream
4 tablespoons unsalted butter
4 egg yolk
3/4 cup powdered sugar
6 tablespoons dark rum
sweetened whipped cream for garnish
------------------------------
Raspberry Sauce:
2 (10-ounce) packages frozen raspberries in syrup, thawed
1/4 cup sugar
2 - 3 tablespoons grand marnier liquer

Steps:

  • Grease a 4-cup loaf pan. Place wax paper in pan, leaving a small overhang. Grease sides and bottom of paper lining. Set aside. Melt chocolate with cream and butter in the top of a double boiler over simmering water. Beat with a wire whisk until mixture is smooth and glossy. Remove from heat and add yolks, one at a time, beating well after each addition. Whisk in powdered sugar until smooth. Mix in rum. Pour mixture into prepared pan and cover with plastic wrap. Freeze overnight. When ready to serve, remove Pâte by gently loosening wax paper from pan. If it sticks, set pan in hot water for a few seconds. Invert Pâte onto a serving plate and remove wax paper. Using a hot knife, cut Pâte into 1/3- to 1/2-inch slices. Raspberry Sauce: Drain 1 package raspberries, discarding juice. Reserve juice when draining second package of berries. Purée all berries, reserved juice, sugar, and liqueur in a food processor or blender. Strain purée to remove seeds. Chill until ready to use. To serve, place a slice of Pâte in a pool of Raspberry Sauce on each plate. Top with a generous dollop of whipped cream.

Nutrition Facts : Nutritional Facts Serves

CHOCOLATE PATE



Chocolate Pate image

Make and share this Chocolate Pate recipe from Food.com.

Provided by eline.kleinjan

Categories     Bar Cookie

Time P2D

Yield 8 Chocolate Pates, 8 serving(s)

Number Of Ingredients 12

227 g bittersweet chocolate, chopped
1/4 cup unsalted butter
1/4 cup icing sugar
4 egg yolks
1/2 cup whipping cream
3/4 cup granulated sugar
1/3 cup water
1/4 cup orange liqueur
3 tablespoons orange juice concentrate
4 fresh green figs, quartered
1 1/2 teaspoons lemon juice
16 fresh raspberries

Steps:

  • Line 5-3/4-x 3-1/4-inch (625 mL) loaf pan with plastic wrap; set aside.
  • In saucepan, melt together chocolate, butter and sugar over medium-low heat until smooth. Whisk in egg yolks, one at a time; cook, stirring, for about 3 minutes or until thickened and glossy. Transfer to large bowl; let cool to room temperature.
  • In separate bowl, whip cream; fold one-quarter into chocolate. Fold in remaining whipped cream. Spoon into prepared loaf pan. Cover and refrigerate for at least 8 hours or until firm. (Make-ahead: Refrigerate for up to 2 days.) To unmould, gently pull on plastic wrap to loosen top edge of pate from pan; unmould onto cutting board. Cut into 8 slices.

Nutrition Facts : Calories 244.8, Fat 13.4, SaturatedFat 7.8, Cholesterol 130, Sodium 10.8, Carbohydrate 30.9, Fiber 1, Sugar 29.1, Protein 2

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