Chocolate Pâté

By Jackie DeKnock  ,

October 28, 2015

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  • Yields: Serves 6


250 grams (10 oz ) dark chocolate (approximately 1 box Bakers Chocolate unless you prefer premium chocolate, then go for it)!

200 grams (7 oz) melted butter (approximately 1 cup)

6 eggs

5 tablespoons candied orange, coarsely chopped walnuts or praline* (candied orange is the best flavour combination, recipe below)


Make Candied Orange in advance of making your Pâté!

To make the Candied Orange, grate 2 large thick-skinned oranges using a regular kitchen grater (orange zest should be in thin strips, not too fine though - kind of marmalade-like consistency). In a small saucepan, bring 1 cup of water to a boil. Add the orange zest, and boil about 3 minutes 3 Minutes. Drain and repeat the boiling process three times, changing the water each time. Drain. In the same saucepan, dissolve 1/2 cup sugar in 1/2 cup water. Bring the sugar mixture to a boil, and add the orange zest. Simmer over low heat until all the liquid has evaporated, and the zest is covered with the thick syrup, 8 to 10 minutes 8 Minutes. This recipe makes about 1 cup, you need about ½ cup for the Chocolate Pâté recipe, or more according to your taste buds. Keep the rest for the next time you make this Pâté - yes it IS that good!

Chocolate Pâté

Heat chocolate and butter slowly together in a double-boiler (en Francais - au bain Marie), add egg yolks, mix in candied orange, walnuts or praline. If you don't have a double-boiler then place a metal bowl overtop of a large saucepan half-filled with boiling water.

Heat very slowly on low heat, especially. Beat egg whites until stiff with a hand-mixer and add slowly to heated mixture, continuing to stir on low heat for a few minutes.

Ensure that you butter your baking dish prior to pouring in the pate. I recommend a 'loaf' casserole-type baking dish. Tip: Save your butter papers in the freezer for occasions such as this one!

Place your Pâté in the freezer for a minimum of 4 hours. Take out prior to serving to allow for easy slicing. Tip: Heat your knife in hot water prior to slicing (dry it of course), it will glide through your Pâté! Your love will love this for sure...what's not to love?

Chef’s Notes:
This is such a simple dessert to make and it is sure to impress! If you do not eat it all, you can freeze it and it keeps really well.
* In French cookery praline is a powder or paste made of caramelized almonds and/or hazelnuts. Bon Appetit!

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