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A quick and easy chocolate dessert sure to impress!

Yield:
1 small loaf
Prep time:
10 (add 120 minutes for chilling the pâté)
Cook time:
10
Photo of Chocolate Pâté

Recipe by Chef David Robertson from the Dirty Apron Cooking School

Equipment

  • Double boiler
  • Stirring spoon
  • Bowl
  • Mixer
  • Spatula
  • Small loaf pan
  • Saran wrap

Ingredients

  • 500 g dark chocolate
  • ½ cup (125 mL) unsalted butter
  • 1-1/3 cup (330 mL) heavy cream
  • fresh raspberries (for garnish)
  • roasted hazelnuts (for garnish)

Instructions

  1. Melt the dark chocolate over a double boiler. If you don't have a double boiler, you can put a bowl on top on a pan with boiling water.
  2. Add the ½ cup butter to the dark chocolate. Stir the chocolate until smooth and take the bowl off the heat to let cool to room temperature.
  3. In a separate bowl, beat the heavy cream until soft peaks form. Use a spatula to fold the cream into the dark chocolate.
  4. Put a layer of saran wrap in the bottom and sides of a small loaf pan. Spoon the dark chocolate mixture into the pan. Cover with saran wrap and refrigerate for 2 hours.
  5. Remove from fridge before serving and carefully remove the pâté from the loaf pan. Then slice the pâté with a hot knife and put onto dessert plate. Serve with the raspberries and hazelnuts. It’s also delicious with a raspberry coulis if you’re inspired to make that too.

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