Chocolate Pate With Fresh Plum Sauce Recipes

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PLUM SAUCE



Plum Sauce image

Provided by Food Network

Categories     condiment

Time 20m

Yield 1 cup

Number Of Ingredients 8

1/2 cup canned crushed pineapple, drained
1/4 cup pineapple juice
1/3 cup mashed, seeded Chinese salted plums
1/4 cup brown sugar, lightly packed
3 tablespoons cider vinegar
3 tablespoons apricot preserves
1 teaspoon finely chopped garlic
1 teaspoon crushed red chile peppers

Steps:

  • In a blender or food processor, combine pineapple, juice, salted plums, brown sugar, vinegar, preserves, and garlic and process until smooth. Transfer to a small saucepan, and add the crushed red chile peppers. Bring mixture to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly. Remove from heat and use as a dipping sauce for Egg Rolls.

CHOCOLATE PATE



Chocolate pate image

I saw this in an Australian magazine recently and thought it would be a nice dinner party dessert. A bit high in cals, but that's ok once in a while and nice if you halved the recipe for a romantic dinner.

Provided by JustJanS

Categories     Dessert

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

200 g dark chocolate, broken up
375 ml whipping cream, brought to boiling point but not boiled
60 g butter
4 eggs, separated
20 ml Grand Marnier (or other orange liqueuer)
1/4 cup dates, chopped
1/4 cup dried pear, chopped
1/4 cup dried apricot, chopped
1/4 cup sultana
1/4 cup glace cherries, chopped
1/4 cup pecans or 1/4 cup hazelnuts, chopped

Steps:

  • Melt the chocolate in a heat resistant bowl over gently simmering water.
  • Blend in the cream and butter.
  • Remove from the heat.
  • Beat until cooled and slightly thickened.
  • whisk in the egg yolks and Grand Marnier.
  • Beat the egg whites until stiff.
  • Fold into the chocolate mixture along with the fruit and nuts.
  • Spoon into serving dishes, and refrigerate covered until required.
  • Serve with almond bread and/or fresh fruit.

Nutrition Facts : Calories 914, Fat 85.5, SaturatedFat 49, Cholesterol 365.8, Sodium 206.1, Carbohydrate 44.4, Fiber 12.5, Sugar 19.8, Protein 17.3

CHOCOLATE PATE



Chocolate Pate image

A family tradition that I make every Christmas. I got this from a Colorado Cookbook. Always gets rave reviews. Easy, elegant and freezes beautifully!

Provided by Allison Hazell

Categories     Desserts

Time 25m

Number Of Ingredients 11

15 oz hershey's or ghiradella semisweet chocolate- the better the chocolate the better the pate
1 c heavy cream
4 Tbsp unsalted butter
4 large egg yolks
3/4 c powered sugar
6 Tbsp dark rum (or real vanilla extract-4 tlbs)
GARNISH
RASPBERRY SAUCE
2 10 oz packages frozen raspberries in syrup, thawed
2-3 Tbsp grand marnier liquor, (optional)
1/4 c sugar

Steps:

  • 1. In top of a double boiler over simmering water, melt chocolate with cream and butter. Beat with a wire whisk until smooth and glossy.
  • 2. Remove from heat and add yolks, one at a time, beating well after each.
  • 3. Add powered sugar, whisking constantly until smooth. Mix in Rum.
  • 4. Butter a small 4-cup loaf pan. Put waxed paper or plastic wrapt in pan, leaving overhang, and butter sides and bottom of the lining. Pour chocolate mixture into pan, cover with plastic wrap and freeze overnight.
  • 5. To remove pate, gently loosen lining from pan. It is sticks, set in hot water for a few seconds. Turn pate onto a serving plate and remover plastic lining. Using a hot knife, slice pate into 1/2 inch slice and serve over a pool of raspberry sauce, with a large dollop of fresh whipped cream. Store pate in freezer and slice when needed.
  • 6. For Raspberry Sauce: Drain 1 package raspberries and discard juice. Retain juice from other package. Puree fruit, juice, sugar and liquer in food processor or blender. Strain puree to remove seeds . Chill until ready to use.

RICH, DARK CHOCOLATE PATE WITH RASPBERRY SPLASH



Rich, Dark Chocolate Pate With Raspberry Splash image

I absolutely love chocolate and this pate is for the "true chocoholics". It is rich, smooth and worth every sinful bite!!!! A little goes a long way, so I usually serve this with fresh raspberries and kiwi. I got this recipe from our local paper.

Provided by Abby Girl

Categories     < 30 Mins

Time 30m

Yield 16 serving(s)

Number Of Ingredients 10

15 ounces bittersweet chocolate, chopped (Valrhona or Callebaut)
1 cup whipping cream
4 tablespoons butter
4 egg yolks
1/2 cup icing sugar
6 tablespoons Cointreau liqueur or 6 tablespoons Grand Marnier
2 tablespoons cocoa powder (for dusting)
10 ounces frozen raspberries, thawed
3 tablespoons berry sugar
1 teaspoon lemon juice

Steps:

  • Line a 9 by 5 loaf pan with parchment paper.
  • Place chopped chocolate into the top of a double boiler; add cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.
  • Whisk in egg yolks. Sift icing sugar into chocolate mixture, whisking constantly. Whisk in liqueur. Pour into prepared pan.
  • Chill for at least 8 hours to set, or overnight.
  • Unmould cake, removing paper. Dust top with cocoa powder. Drizzle a large spoonful of the raspberry splash on each plate. Using a hot, wet knife, slice cake and place on plate.
  • Raspberry Splash: In a food processor, puree raspberries, berry sugar and lemon juice. Pass sauce through sieve to remove seeds.
  • Note: I have taken this recipe and cut it in half quite successfully ~ or ~ I have placed the cake in 2 smaller loaf pans and frozen one. Freeze for 1 month.

CHOCOLATE PATE



Chocolate Pate image

This is a divine, heavenly, extremely-rich chocolate masterpiece. You HAVE to try it! Try and find the clotted cream for the topping, it's so worth it. I got the recipe from a colleague of mine.

Provided by Allan Rees-Bevan

Categories     Dessert

Time 1h45m

Yield 12-15 slices

Number Of Ingredients 5

250 g unsalted butter, cut into pieces
110 g caster sugar
200 ml strong brewed coffee or 200 ml brewed espresso (not instant coffee!)
250 g dark chocolate, cut into pieces (approx. 50% cocoa content*)
4 large eggs

Steps:

  • Preheat oven to 350 F, 180C, Gas Mark 4.
  • Coat a 9" or 10" bread loaf pan with cooking spray or lightly butter and set aside.
  • Boil water in a kettle.
  • Place butter, sugar and coffee in a double boiler (or place large mixing bowl on top of medium saucepan filled with boiling water) and heat until all butter is melted.
  • Stir in broken chocolate and mix until smooth.
  • Remove from heat (or remove mixing bowl from saucepan) and cool for 10 minutes.
  • Add eggs one at a time either mixing by hand or using a hand mixer at a slow speed (only blend, do not beat).
  • Pour into greased bread pan.
  • Place bread pan in a roasting pan filled with 1 to 1 1/2 inches of warm water.
  • Place in oven for 60-75 minutes.
  • Remove just before it starts to brown on the edges.
  • Let stand until it cool to touch (will reduce in size).
  • Place tightly covered in refrigerator for at least 6 hours or overnight to set.
  • To remove from pan, fill sink with 2-3 inches hot water and place pan in sink (careful not to let water spill in chocolate).
  • Let sit 10-15 minutes (depending on water temp) and run a small sharp knife around to aid removal.
  • Place serving plate on top and flip over.
  • Cut into thin pieces.
  • Serve with clotted cream, cream, whipped cream topped with fresh raspberries.
  • Serves 12-15 slices.
  • *N.B.Chocolate should be less than 60% cocoa content.A higher cocoa content will make the paté grainier.
  • N.B.You can double the recipe and fill within ¼ inch of top of bread pan.Prepare ramekin dishes for left over liquid.

Nutrition Facts : Calories 330.6, Fat 31.2, SaturatedFat 19, Cholesterol 115.3, Sodium 31.8, Carbohydrate 16.5, Fiber 4, Sugar 9.5, Protein 5.4

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