Feature Recipe: Chocolate Pate (from Chef David Robertson, The Dirty Apron)

We Got Our Aprons Dirty
July 23, 2012
Interview with Jane Ruddick, Team Manager for Culinary Team BC
October 1, 2012
We Got Our Aprons Dirty
July 23, 2012
Interview with Jane Ruddick, Team Manager for Culinary Team BC
October 1, 2012

Makes 1 loaf pan

Ingredients

  • 500g Dark Chocolate
  • ½ cup Unsalted Butter
  • 330ml Heavy Cream
  • Fresh Raspberries (for garnish)
  • Roasted Hazelnuts (for garnish)

chocolate-pate-02-260x172

Method

  1. Melt the dark chocolate over a double boiler.
  2. Add the ½ cup butter to the dark chocolate. Stir the chocolate until smooth and take the bowl off of the heat to let cool to room temperature.
  3. In a separate bowl, beat the heavy cream until soft peaks form. Using a spatula, fold the cream into the dark chocolate.
  4. Put a layer of saran wrap in the bottom and sides of the pan. Spoon the dark chocolate mixture into the loaf pan. Cover with saran wrap and refrigerate for 2 hours.
  5. Remove from fridge before serving and carefully remove the pate from the loaf pan. Then slice the pate with a hot knife and put onto dessert plate. Serve with Raspberry coulis, fresh raspberries and toasted hazelnuts.

Raspberry Coulis

Ingredients

  • 1½ pint Fresh Raspberries (or 2 packages of frozen Raspberries)
  • ½ cup Confectioners’ Sugar

Method

Cook the raspberries and confections’ sugar over low heat for 10 to 15 minutes, stirring occasionally. Strain through a fine sieve to remove any seeds and chill.