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Chocolate Pate with Raspberries

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“A co-worker gave this recipe to me for an upcoming baby shower dessert. Can hardly wait to taste it!”
1 8x8 pan

Ingredients Nutrition


  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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