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