Decadent Chocolate Pâté
Components
- 8 ounces of premium dark chocolate (70% cocoa), chopped;
- 1/2 cup softened unsalted butter
- 1/2 cup of sugar, granulated
- Two big eggs
- two tsp of essence from vanilla
- one-fourth cup heavy cream
- A dash of salt
- Powdered sugar or cocoa (for dusting)
Guidelines
Melt the chocolate.
- The chopped chocolate can be melted in a heatproof bowl over a pot of simmering water using the double boiler method, or it can be microwaved for 30 second bursts until it’s smooth. Allow it to cool a little.
Cream the sugar and butter together:
- Lightly whisk the softened butter and granulated sugar in a large mixing bowl until frothy.
Add the vanilla and eggs:
- One egg at a time, beating thoroughly after each addition. Add the vanilla extract and stir.
Blend with Chocolate:
- Add the melted chocolate to the butter mixture little by little and stir until well blended.
Add the salt and cream:
- Once smooth, gently fold in the heavy cream and a small teaspoon of salt.
Get the mold ready:
- Plastic wrap should be used to line a loaf pan, providing sufficient overhang for easy removal. Smooth the top of the chocolate mixture as you pour it into the prepared pan.
Relax:
- Place a plastic wrap over the top and chill for at least 4 hours or overnight to solidify.
Serve:
- Using the plastic wrap, carefully remove the chocolate pâté from the pan once it has hardened. Before slicing, dust the top with powdered sugar or cocoa powder.
Advice:
- For extra decadence, serve with whipped cream, fresh berries, or a drizzle of caramel sauce.
- This pâté can be frozen for extended storage or kept in the fridge for up to a week.
Savor the Rich Chocolate Pâté!