Article by Trudy Allen | 5-6 min read
Fall is in full force, the leaves are turning and the days and nights are getting colder.
Now is the time when our primordial instinct is to start building body fat for the winter months. And whilst we don’t really need to react to that instinct in our modern world, you would be missing out on what it is quite possibly one of the most deliciously decadent desserts known to man; Paradiso Chocolate Pate.
This recipe serves 8-10 people and because of the alcohol content it will not only keep for 3-4 days, the flavors just get better and better. Slices of this decadent pate can be served along with ginger, almond or butter thins-style cookies.
Paradiso Chocolate Pate
1 hour soaking the fruit in alcohol
10 minutes mixing ingredients
30 minutes to cool the cream
Chilling ingredients overnight
1 Cup (100 grams) of naturally Dried Apricots, chopped
1 Cup (100 grams) of pitted Prunes, chopped.
½ Cup (50 grams) of Raisins
½ Cup of Rum (of you can use Brandy or Whisky)
4 Cups (400 grams) of chopped Dark Chocolate; at least 70% cocoa
1 Cup (100 grams) of Unsalted Butter
3 Large Egg Yolks
¼ Cup of fresh Whipping Cream
Step 1: Marinate the dried apricots, prunes and raisins in the rum for at least 1 hour before you begin the rest of this recipe. If you can marinate for longer, then even better
Step 2: Crack your eggs, separate the yolks and set the yolks to one side. You won’t be needing the whites for this recipe.
Step 3: Boil a saucepan of water, reduce to a simmer and then place the unsalted butter and chocolate in to a glass bowl and place over the saucepan to melt.
Step 4: Once the butter and chocolate have melted stir in the egg yolks, one at a time.
Step 5: Remove the pan from the heat and stir in the whipping cream. Set the pan to one side to allow the mixture to cool.
Step 6: Once the chocolate mixture has cooled, stir in the marinated fruit. If there is still alcohol in the bowl that wasn’t absorbed by the fruit, stir this in too.
Step 7: Line a Loaf Pan with bakery/parchment paper and then pour the mixture in to the loaf pan. Place in the refrigerator overnight to set, and for the flavors to really mature.
Serving: Remove the loaf pan from the refrigerator 30 minutes before eating, and turn out on a plate. This will allow the pate to soften up. Use a hot knife to cut thin slices and serve on a plate with ginger, almond or butter thins-style cookies.
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