Chocolate pate
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“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.”
Chocolate pate
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Chef's Note
“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.”
READY IN:35mins |
SERVES:4-6 |
UNITS:US |
|
Ingredients Nutrition
- 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
Directions
- 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.
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Chocolate pate