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Chocolate Pate
For pure decadence, a chocolate lover can't do better than chocolate pate. From bittersweet to white chocolate you can make your favorites to have on hand for those special chocolate moments.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
75
Calories:
166
kcal
Author:
Chef Dennis Littley
Ingredients
Chocolate Pate
2 ½
lbs
Dark semi-sweet chocolate
6
oz
unsalted butter
½
cup
strong coffee or espresso
3
oz
Chambord
6
egg yolks
White Chocolate Pate
1 ¼
lb
White Chocolate
3
oz
unsalted butter
¼
cup
heavy cream
1
oz
Kahlua
3
egg yolks
US Customary
-
Metric
Instructions
Chocolate Pate
Melt chocolate in a double boiler
add butter and blend well
add coffee and Chambord mix until well blended.
Remove from heat and stir in egg yolks, until fully incorporated.
Strain chocolate through a sieve into a loaf pan lined with plastic wrap.
Cool in the refrigerator overnight or for at least 3 hours.
Lift out of loaf pan.
Chocolate Pate’ should be sliced into triangles to serve.
White chocolate pate
Melt chocolate in a double boiler
add butter and blend well
add cream and Kahlua mix until well blended.
Remove from heat and stir in egg yolks, until fully incorporated.
Strain chocolate through a sieve into a loaf pan lined with plastic wrap.
Cool in the refrigerator overnight or for at least 3 hours.
Lift out of loaf pan.
Notes
*Wrap remainder and store in an airtight container in refrigerator for up to 2 weeks.
Nutrition
Calories:
166
kcal
|
Carbohydrates:
12
g
|
Protein:
1
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
34
mg
|
Sodium:
10
mg
|
Potassium:
110
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
140
IU
|
Calcium:
29
mg
|
Iron:
1
mg