Chocolate pâté

49

PREP TIME

5 min

Makes

4 Servings

* PLUS Refrigeration Time: 420 minutes
Chocolate pâté

John Cullen


Ingredients

  • 168 g good quality dark chocolate
  • 2/3 cup 35% cream
  • 1/4 cup unsalted butter , at room temperature
  • 1 tbsp granulated sugar

Instructions

  • Line bottom and sides of a small (6 × 3.5-in.) loaf pan with a large piece of plastic wrap, letting wrap hang over sides of pan.
  • Microwave chocolate, cream, butter and sugar in a large bowl on medium. Heat for 3 min, stirring occasionally. Pour into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until fi rm, at least 6 hours. To serve, let stand about 1 hour. Slice into pieces and serve with cocoa powder, whipped cream, fi gs, blueberries and blackberries. Pâté keeps well, refrigerated, for up to 3 days.

Equipment tip

A disposable tinfoil mini-loaf pan is the perfect size for this recipe. Pâté can also be made in a pot on the stove; use medium heat.

Nutrition (per serving)

  • Calories
  • 481,
  • Protein
  • 4 g,
  • Carbohydrates
  • 26 g,
  • Fat
  • 42 g,
  • Fibre
  • 5 g,
  • Sodium
  • 17 mg.