Chocolate Orange And Chestnut Pavé Recipes

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CHOCOLATE, ORANGE, AND CHESTNUT PAVé



Chocolate, Orange, and Chestnut Pavé image

Yield Serves 8

Number Of Ingredients 11

8 tablespoons unsalted butter, cut into pieces
1 1/2 pounds fine-quality bittersweet chocolate (not unsweetened)
2 teaspoons freshly grated orange zest (from about 1 1/2 navel oranges)
1 3/4 cups well-chilled heavy cream
6 ounces fine-quality white chocolate
1 1/4 cup chopped vacuum-packed chestnuts (about 1 ounce)
3 teaspoons dark rum
1/4 cup well-chilled heavy cream
Garnish: chestnuts in dark and light syrup*, sliced, "paté" pears*, and candied orange halves*, sliced
Accompaniment: ginger crème anglaise
*available at specialty food shops

Steps:

  • In a large metal bowl set over a pan of barely simmering water melt butter and chocolate, stirring occasionally, until smooth and remove bowl from heat. Stir in zest and cool completely. In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk about one fourth of cream into chocolate mixture to, lighten and fold in remaining cream gently but thoroughly.
  • Line an oiled terrine or loaf pan, 10 by 4 1/2 by 3 inches (7-cup capacity), with plastic wrap. Pour in half of chocolate orange filling, smoothing top, and freeze 5 minutes.
  • In a small metal bowl set over a pan of barely simmering water melt white chocolate, stirring occasionally, until smooth and remove bowl from heat. Stir in chestnuts and rum gently and cool completely. In a bowl with an electric mixer beat cream until.it just holds stiff peaks. Fold cream into white chocolate mixture.
  • Pour chestnut rum filling over chocolate orange layer, smoothing top, and freeze 5 minutes. Pour in remaining chocolate orange filling, smoothing top, and chill, covered with plastic wrap, overnight. Pavé may be made 2 days ahead and chilled, covered.
  • Discard plastic wrap from top and invert pavé onto a plate. Discard remaining plastic wrap. Garnish pavé with chestnut slices, "paté" pears, and candied orange.
  • Pour some ginger crème anglaise onto 8 dessert plates and top with a 1/2-inch-thick slice of pavé.

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