- 500 g dark sweetened chocolate
- 1/2 cup butter
- 2 tablespoons sugar
- 1 1/3 cups heavy cream
- fresh raspberries (for garnish)
- roasted hazelnuts (for garnish)
- additional whipped cream (for garnish)
- mint leaves
- Microwave the chocolate (in chunks or pieces), butter, and sugar in large bowl for 2-3 minutes at medium power, stirring occasionally. (Or melt over hot water in a double boiler.)
- Once smooth, cool to room temperature.
- In a separate bowl, beat the heavy cream until soft peaks form.
- With a spatula, fold the cream into the dark chocolate.
- Line a loaf pan with plastic wrap, so sides and bottom are covered...or line several mini-loaf pans.
- Spoon the chocolate mixture into the loaf pan, smoothing the top.
- Cover with plastic wrap and refrigerate for several hours or overnight.
- Before serving, carefully remove the pate from the loaf pan and place on work surface. Then slice the pate (at least 1/2 inch pieces) with a hot thin-bladed knife and place on dessert plate. Serve with raspberry coulis, whipped cream, fresh raspberries and toasted hazelnuts Add mint leaf for a splash of color. Dust with icing (confectioner's) sugar if you wish.
Raspberry Coulis
- 1 1/2 pint raspberries (fresh or frozen)
- 1/2 cup confectioner's sugar (icing sugar)
- Cook the berries and sugar over low heat for 10-15 minutes, stirring occasionally.
- Strain through a fine sieve to remove seeds.
- Chill.
Using good quality chocolate is important! I visited our local chocolate shop, and purchased Belgian chocolate to make this dessert. It made a melt-in-your-mouth pate that even a non-lover of chocolate could appreciate. This dessert can be prepared in advance...as it keeps well for four or five days.
