Chocolate Pate Recipe
I've managed to approximately reproduce my favorite dessert of all time, which is no longer made at the only restaurant I was ever able to find it. I used several online recipes to compile this one. I feel compelled to share it with y'all, because I know there are a lot of creative cooks out there, who might be looking for something new and daring to try this Christmas season.
Chocolate Pate
10 oz semisweet chocolate, chopped or chips (in order of preference: Sharfen Berger, Ghirardelli, Nestle)
6 oz bittersweet chocolate, chopped or chips (in order of preference: Sharfen Berger, Ghirardelli, Nestle)
½ cup light corn syrup
½ cup butter, cut into cubes
½ cup + 1 ½ cups whipping cream (2 cups divided)
2 Tbsp NaVan (natural vanilla liqueur by Grand Marnier)
¼ cup powdered sugar
1. Place all of the chocolate, plus the corn syrup, butter, and ½ cup whipping cream in a saucepan over a low simmer setting. Stir continuously until the chocolate melts and the mixture is combined and smooth. Remove from heat, and fold in NaVan.
2. Line a loaf pan or terrine mold with plastic wrap, allowing extra wrap to extend over the sides of the pan (enough to cover the pan when full)
3. Beat the remaining 1 ½ cups whipping cream and the powdered sugar with an electric mixer at high speed until stiff peaks form (do not overmix!). Fold the chocolate mixture into the whipping cream gradually (in three or four additions). Be sure to fold gently, and not to over-stir, so that the lightness of the mixture is maintained. Fold just until the color is consistent.
4. Pour into the prepared pan and chill 8 hours (or overnight).
5. When ready to serve, invert on a platter or cutting board, remove plastic wrap, and slice in ½” wide sections. A normal person after a heavy meal can generally only consume about half of a slice of this size, so that’s generally what I serve and they can return for seconds if they’re still hungry.
• Recommendations: The recipe recommends the pate be served on chilled dessert plates. I like to serve the pate with a small pool of white chocolate grand marnier sauce on one side, and raspberry sauce on the other side, with a sprig of mint for a garnish (very holiday). You can also serve it with an amaretto sauce, a blueberry sauce, and a sliced/fanned strawberry as a garnish (which is how I believe it was served at the Flying Dutchman when it was there).
White Chocolate Grand Marnier Sauce
½ cup heavy cream
4 oz white chocolate, chopped or chips (in order of preference: Sharfen Berger, Ghirardelli, Nestle)
1.5 Tbsp Grand Marnier (orange liqueur), or to taste
Place all of the chocolate, plus the cream, in a saucepan over a low simmer setting. Stir continuously until the chocolate melts and the mixture is combined and smooth. Remove from heat, and stir in Grand Marnier. Cool to room temperature and then pour into a sealed container and place in the fridge until use (it will not harden, just thicken a little).
Raspberry Sauce
12 oz bag of frozen raspberries, thawed
1/3 cup granulated sugar
1/3 cup Montbisou Framboises cordial (raspberry liqueur)
Place all of the ingredients in a blender or food processor, and blend until smooth. Place a wide bowl in the sink, with a mesh wire strainer above it, and strain the blended mixture into the bowl to remove all of the raspberry seeds. Pour the strained mixture into a sealed container and place in the fridge until use.
Chocolate Pate
10 oz semisweet chocolate, chopped or chips (in order of preference: Sharfen Berger, Ghirardelli, Nestle)
6 oz bittersweet chocolate, chopped or chips (in order of preference: Sharfen Berger, Ghirardelli, Nestle)
½ cup light corn syrup
½ cup butter, cut into cubes
½ cup + 1 ½ cups whipping cream (2 cups divided)
2 Tbsp NaVan (natural vanilla liqueur by Grand Marnier)
¼ cup powdered sugar
1. Place all of the chocolate, plus the corn syrup, butter, and ½ cup whipping cream in a saucepan over a low simmer setting. Stir continuously until the chocolate melts and the mixture is combined and smooth. Remove from heat, and fold in NaVan.
2. Line a loaf pan or terrine mold with plastic wrap, allowing extra wrap to extend over the sides of the pan (enough to cover the pan when full)
3. Beat the remaining 1 ½ cups whipping cream and the powdered sugar with an electric mixer at high speed until stiff peaks form (do not overmix!). Fold the chocolate mixture into the whipping cream gradually (in three or four additions). Be sure to fold gently, and not to over-stir, so that the lightness of the mixture is maintained. Fold just until the color is consistent.
4. Pour into the prepared pan and chill 8 hours (or overnight).
5. When ready to serve, invert on a platter or cutting board, remove plastic wrap, and slice in ½” wide sections. A normal person after a heavy meal can generally only consume about half of a slice of this size, so that’s generally what I serve and they can return for seconds if they’re still hungry.
• Recommendations: The recipe recommends the pate be served on chilled dessert plates. I like to serve the pate with a small pool of white chocolate grand marnier sauce on one side, and raspberry sauce on the other side, with a sprig of mint for a garnish (very holiday). You can also serve it with an amaretto sauce, a blueberry sauce, and a sliced/fanned strawberry as a garnish (which is how I believe it was served at the Flying Dutchman when it was there).
White Chocolate Grand Marnier Sauce
½ cup heavy cream
4 oz white chocolate, chopped or chips (in order of preference: Sharfen Berger, Ghirardelli, Nestle)
1.5 Tbsp Grand Marnier (orange liqueur), or to taste
Place all of the chocolate, plus the cream, in a saucepan over a low simmer setting. Stir continuously until the chocolate melts and the mixture is combined and smooth. Remove from heat, and stir in Grand Marnier. Cool to room temperature and then pour into a sealed container and place in the fridge until use (it will not harden, just thicken a little).
Raspberry Sauce
12 oz bag of frozen raspberries, thawed
1/3 cup granulated sugar
1/3 cup Montbisou Framboises cordial (raspberry liqueur)
Place all of the ingredients in a blender or food processor, and blend until smooth. Place a wide bowl in the sink, with a mesh wire strainer above it, and strain the blended mixture into the bowl to remove all of the raspberry seeds. Pour the strained mixture into a sealed container and place in the fridge until use.