|
|
 |
|
|
Chocolate Pâté Terrine [Pâté au Chocolate]
This dessert will be a surprise for your guests. The pistachios make it special. It can be served as is with whipped cream or for true chocolate lovers with a chocolate sauce. We like it topped with raspberries.
Cut in slices to serve 8
Ingredients:
1-1/2 cups heavy cream, divided
1 egg yolk
12 ounces semi sweet chocolate
1/3 cup light corn syrup
2 ounces unsalted butter
1 teaspoon pure vanilla extract
2 tablespoons chopped shelled pistachios
Directions:
Line the 11” x 3.25” x 2.5” Pate Terrine with plastic wrap.
Whisk together Ľ cup of the heavy cream with the egg yolk.
Strain through a fine mesh sieve into a bowl and set aside.
In a Le Creuset 2 Quart Saucepan combine chocolate, butter and corn syrup.
Cook mixture over low heat until melted.
Whisk in the strained egg mixture.
Turn heat up to medium and cook whisking constantly.
Set aside and cool to room temperature.
In another bowl beat remaining heavy cream with the vanilla until soft peaks form.
Fold into chocolate mixture along with the chopped nuts.
Pour into the prepared Pate Terrine.
Cover tightly with plastic wrap and add the pate cover. Refrigerate several hours or over night.
Turn out the pate on a serving dish and decorate as suggested above.
|
|
|
|
