Chocolate Pate with Raspberries |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A co-worker gave this recipe to me for an upcoming baby shower dessert. Can hardly wait to taste it! Ingredients:
1 1/2 cups heavy cream |
1 egg yolk |
12 ounces semisweet chocolate |
1/3 cup corn syrup |
1/4 cup butter or 1/4 cup margarine |
1 teaspoon vanilla |
whipped cream, garnish |
raspberry jelly or currant jelly |
raspberries (to garnish) |
Directions:
1. Line an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with plastic wrap.
2. Combine 1/4 cup cream with egg yolk; set aside.
3. Combine chocolate, corn syrup and butter in a medium saucepan.
4. Cook over low heat until melted, stirring frequently.
5. Remove from heat.
6. Add cream mixture to saucepan.
7. Cook 1 minute over medium heat, stirring constantly.
8. Let cool to room temperature.
9. Beat remaining cream with vanilla in a small mixing bowl until soft peaks form.
10. Use a rubber scraper to gently mix the chocolate into the whipped cream.
11. Pour into pan.
12. Cover with plastic wrap.
13. Refrigerate overnight or freeze 3 hours.
14. Spoon some warmed raspberry jelly on a dessert plate (optional).
15. Place a slice of chocolate pate on plate.
16. Garnish with whipped cream and fresh raspberries.
17. Makes 10 servings.
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