Chocolate pâté

Prep 5 min
Plus Refrigeration Time: 420 minutes
Makes 4 Servings



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


  • 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.


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

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.

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