Chocolate Paté
This is the most divine, decadent, comforting, satisfying dessert pass your lips in decades. The Dutch process cocoa powder is necessary to give this pate it's deep and dark colour. Make it and reap the accolades.
Ingredients:
1/2 cup toasted chopped pistachio nuts
11/2 cup toasted chopped almonds
1/3 cup sun dried cranberries
1/3 cup sun dried blueberries
1 cup chopped amaretti cookies
1 tsp. orange zest
1 tsp. lemon zest
3/4 cup chopped semisweet chocolate
5 tbsp. brandy, rum or other liquor
1/2 cup sugar
1 egg
2 egg yolks
3/4 cup unsalted butter at room temp.
1 cup dark Dutch process cocoa powder
Method:
1. Line a 3 X 9 inch loaf pan or equivalent with plastic wrap. Mix the nuts, fruits, cookies and both zests together in a large bowl. Set aside.
2. Melt the chocolate over a double boiler. In a small pot, heat the liqueur and sugar together, stirring until the sugar dissolves. Beat the egg and yolks together and whisk into the sugar mixture. In a large mixing bowl, beat the butter until creamy. Add the cocoa powder, egg mixture and melted chocolate. The mixture will be thick and creamy. Pour this over the nut and fruit mixture and stir well to combine. Turn the mixture into the prepared pan, pressing down so there are no air bubbles. Chill for at least 4 hours or overnight.
3. To serve, invert the mold onto a serving dish, peel off the plastic wrap, slice into thin pieces and garnish with fresh berries if available. This can be frozen up to 2 weeks if necessary.
