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Chocolate pâté

89

  • Prep Time5 mins
  • Total Time5 mins
  • Makes4 Servings
*PLUS Refrigeration Time: 420 minutes
Chocolate pâté

John Cullen

Chatelaine Triple Tested

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

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