Tuesday, November 08, 2005

Chocolate Pate

1. Take 1 stick of butter unsalted, 1/2 c. Karo corn syrupo and 1 lb. semi-sweet chocolate (block form for baking, not chips) and melt it in a double boiler.

2. Take 1/2 c. whipping cream and 3 egg yolks and beat together.

3. Cooking at the lowest temperature on top of the stove, vigorously stir in the egg mixture and cook for about 3 minutes, stirring constantly. Take off stove and let cool to room temperature.

4. Beat together 1 & 1/2 c. whipping cream, 1 t. vanilla, and 1/4 c. powdered sugar. Stir into cooled chocolate mixture, folding gently until there are no more white streaks.

5. Pour into a small loaf pan that has been lined with plastic wrap, chill for at least 5 hours.

6. Puree a 14 oz. bag of frozen raspberries (thawed), and force through a sieve to remove seeds. Stir into puree 1/3 c. Karo corn syrup.

7. Invert loaf pan onto plate to serve pate - cut into slices and serve with the raspberry sauce.

This tends to become an instant favorite dessert of any who make it. Men take note: mastering this dessert is probably the best weapon we've got!


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