Our Favourite Chocolate Paté / by Linda Klimack

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Basic Recipe

1½ cups fruit and/or nuts
⅓ cup alcohol
2½ cups (400 g.) good quality chocolate
½ cup unsalted butter
3 egg yolks
¼ cup whipping cream

  • Marinate the fruit in the alcohol at least 1 hour.
  • Line a loaf pan with parchment paper.
  • Melt chocolate and butter.
  • Add egg yolks one at a time, stirring well.
  • Add cream and mix well.
  • Add fruit, alcohol and nuts and mix.
  • Pour into the loaf pan and cover with foil or plastic.
  • Refrigerate overnight for the chocolate to set.
  • When ready to serve, take Paté out of the loaf pan and let sit at room temperature for at least 30 minutes for Paté to soften.
  • Cut thin slices with a knife that has been run under hot water and dried.
  • Serve with crisp biscuits or fancy crackers, grapes or slices of fruit, or dried fruit.

Variations we love!

  1. Chocolate - bittersweet chocolate
    Fruit & Nuts – apricots, prunes & raisins
    Alcohol - Cruzan Rum
  2. Chocolate – ½ milk & ½ semisweet
    Fruit & Nuts – sour cherries & cranberries
    Alcohol – cherry brandy
  3. Chocolate - semisweet
    Fruit & Nuts – diced ginger
    Alcohol – ginger liqueur
  4. Chocolate – ½ semisweet & ½ cappuccino
    Fruit & Nuts – whole hazelnuts
    Alcohol – Grand Marnier or Triple Sec
  5. Chocolate – ½ milk & ½ semisweet
    Fruit & Nuts – pistachios & 2 drops of pistachio oil
    Alcohol – white rum or apricot brandy
  6. Chocolate – ½ milk & ½ semisweet
    Fruit & Nuts – chopped pecans & cranberries
    Alcohol – apricot brandy
  7. Chocolate – ½ milk & ½ semisweet
    Fruit & Nuts – slivered almonds, cranberries & 2 drops of coffee oil
    Alcohol - Kahlua
  8. Chocolate – ½ Valrhona Caramel & ½ semisweet
    Fruit & Nuts – whole pecans
    Alcohol - Kahlua