Best Chocolate Pate With Raspberry Coulis Recipes

Rich, Dark Chocolate Pate With Raspberry Splash image

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 image

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.