Chocolate Oreo Pate Food

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CHOCOLATE PATE



Chocolate Pate image

This is a divine, heavenly, extremely-rich chocolate masterpiece. You HAVE to try it! Try and find the clotted cream for the topping, it's so worth it. I got the recipe from a colleague of mine.

Provided by Allan Rees-Bevan

Categories     Dessert

Time 1h45m

Yield 12-15 slices

Number Of Ingredients 5

250 g unsalted butter, cut into pieces
110 g caster sugar
200 ml strong brewed coffee or 200 ml brewed espresso (not instant coffee!)
250 g dark chocolate, cut into pieces (approx. 50% cocoa content*)
4 large eggs

Steps:

  • Preheat oven to 350 F, 180C, Gas Mark 4.
  • Coat a 9" or 10" bread loaf pan with cooking spray or lightly butter and set aside.
  • Boil water in a kettle.
  • Place butter, sugar and coffee in a double boiler (or place large mixing bowl on top of medium saucepan filled with boiling water) and heat until all butter is melted.
  • Stir in broken chocolate and mix until smooth.
  • Remove from heat (or remove mixing bowl from saucepan) and cool for 10 minutes.
  • Add eggs one at a time either mixing by hand or using a hand mixer at a slow speed (only blend, do not beat).
  • Pour into greased bread pan.
  • Place bread pan in a roasting pan filled with 1 to 1 1/2 inches of warm water.
  • Place in oven for 60-75 minutes.
  • Remove just before it starts to brown on the edges.
  • Let stand until it cool to touch (will reduce in size).
  • Place tightly covered in refrigerator for at least 6 hours or overnight to set.
  • To remove from pan, fill sink with 2-3 inches hot water and place pan in sink (careful not to let water spill in chocolate).
  • Let sit 10-15 minutes (depending on water temp) and run a small sharp knife around to aid removal.
  • Place serving plate on top and flip over.
  • Cut into thin pieces.
  • Serve with clotted cream, cream, whipped cream topped with fresh raspberries.
  • Serves 12-15 slices.
  • *N.B.Chocolate should be less than 60% cocoa content.A higher cocoa content will make the paté grainier.
  • N.B.You can double the recipe and fill within ¼ inch of top of bread pan.Prepare ramekin dishes for left over liquid.

Nutrition Facts : Calories 330.6, Fat 31.2, SaturatedFat 19, Cholesterol 115.3, Sodium 31.8, Carbohydrate 16.5, Fiber 4, Sugar 9.5, Protein 5.4

WANDA BARS (DOUBLE CHOCOLATE OREO BARS)



Wanda Bars (Double Chocolate Oreo Bars) image

These are so easy - a little bit of chocolate heaven. I have been making these for over 10 years and have been asked more for this recipe than any other. They are named for a woman that gave a friend the recipe - we never knew Wanda but we love her for sharing this one. One reviewer has suggested I rename these "Chocolate Insanity Bars." :) * Some have had trouble with them being gooey - my advice is to use national brand name condensed milk, not store brand, as it tends to be thicker. Also, keep them refrigerated or in a cooler. Enjoy!

Provided by Messy44

Categories     Bar Cookie

Time 20m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 4

16 ounces Oreo cookies
3/4 cup margarine, melted
14 ounces sweetened condensed milk (Borden, Carnation)
12 ounces mini chocolate chips, divided

Steps:

  • Preheat oven to 350 degrees.
  • Place cookies in large bowl and crush into small pieces with a small mallet, or place them in a zip bag and crush with a rolling pin, then place in large bowl. Stop when pieces are smaller than a dime but not yet crumbs.
  • Pour melted margarine over cookies in bowl and mix until all cookie pieces are well coated. Press in bottom of ungreased 9x13 baking pan.
  • Place sweetened condensed milk and 1 cup of the mini chocolate chips in a microwave safe bowl and heat until melted together (30 seconds at a time with stirring in between until smooth). Pour over cookie crust. Sprinkle remaining chocolate chips over top.
  • Bake 10 minutes.
  • Cool in refrigerator at least 2 hours before cutting.

Nutrition Facts : Calories 260.4, Fat 15, SaturatedFat 5.1, Cholesterol 5.6, Sodium 181, Carbohydrate 31.6, Fiber 1.4, Sugar 24.5, Protein 3

CHOCOLATE COVERED OREO BALLS



Chocolate Covered Oreo Balls image

Had these on Christmas Eve and thought Santa came early! Talk about simple - and sinful! These were extremely easy (and a lot of fun) to make. We used reduced fat ( ::gasp:: ) Oreos, and they were just as good. You could use low fat cream cheese as well. We also decided that covering the *entire* ball made them a bit too sweet (yes, I know - how can that be?!?). Next time, we will just dunk the bottoms in the chocolate. DH and I can't wait to try out different combinations: Peanut butter Oreos, mint Oreos, flavored chips, adding food coloring to white chocolate (for the holidays, game day, school colors, etc) - the creative possibilities are endless!

Provided by Dea Doo

Categories     Dessert

Time 1h30m

Yield 60-72 balls

Number Of Ingredients 3

1 (18 ounce) package Oreo cookies
1 (8 ounce) package cream cheese (softened and room temp)
1 (12 ounce) bag white chocolate chips (or milk chocolate)

Steps:

  • Crush the Oreos to bits, either in a processor or plastic bag. You don't want a powder, but you don't want chunks.
  • Mix the room temperature, softened cream cheese and Oreo bits together. If you use a hand mixer, be prepared for the mixture to get "stuck" in the paddles. We finished off using a spatula.
  • Roll mixture into bite-sized (large grape/chestnut) pieces.
  • Chill the balls on waxed paper for about an hour, or until firm to the touch.
  • Melt the (white) chocolate chips in double boiler or in the microwave as instructed by the packaging.
  • Stick a toothpick in each ball, then dip into the melted the (white) chocolate. Spin/roll excess off (slowly).
  • Optional - If you want to add additional decorations such as sprinkles, etc - now is the time to do it.
  • Allow to harden on wax paper, approximately 15-20 minutes.
  • Optional - Drizzle with more chocolate and allow to harden again.
  • Optional - Remove toothpick and refrigerate.

Nutrition Facts : Calories 59.8, Fat 3.8, SaturatedFat 2, Cholesterol 5.4, Sodium 34.8, Carbohydrate 6, Fiber 0.1, Sugar 4.9, Protein 0.8

CHOCOLATE PATE



Chocolate pate image

I saw this in an Australian magazine recently and thought it would be a nice dinner party dessert. A bit high in cals, but that's ok once in a while and nice if you halved the recipe for a romantic dinner.

Provided by JustJanS

Categories     Dessert

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

200 g dark chocolate, broken up
375 ml whipping cream, brought to boiling point but not boiled
60 g butter
4 eggs, separated
20 ml Grand Marnier (or other orange liqueuer)
1/4 cup dates, chopped
1/4 cup dried pear, chopped
1/4 cup dried apricot, chopped
1/4 cup sultana
1/4 cup glace cherries, chopped
1/4 cup pecans or 1/4 cup hazelnuts, chopped

Steps:

  • Melt the chocolate in a heat resistant bowl over gently simmering water.
  • Blend in the cream and butter.
  • Remove from the heat.
  • Beat until cooled and slightly thickened.
  • whisk in the egg yolks and Grand Marnier.
  • Beat the egg whites until stiff.
  • Fold into the chocolate mixture along with the fruit and nuts.
  • Spoon into serving dishes, and refrigerate covered until required.
  • Serve with almond bread and/or fresh fruit.

Nutrition Facts : Calories 914, Fat 85.5, SaturatedFat 49, Cholesterol 365.8, Sodium 206.1, Carbohydrate 44.4, Fiber 12.5, Sugar 19.8, Protein 17.3

CHOCOLATE PATE WITH COFFEE ASPIC



Chocolate Pate With Coffee Aspic image

Make and share this Chocolate Pate With Coffee Aspic recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 30m

Yield 10 serving(s)

Number Of Ingredients 13

2 teaspoons unflavored gelatin
1 tablespoon cold water
2 tablespoons white sugar
1/2 cup very strong black coffee
2 tablespoons Kahlua
2 1/2 teaspoons unflavored gelatin
1 tablespoon cold water
3 egg yolks
1/2 cup white sugar
1/2 cup hot milk
8 ounces good quality bittersweet chocolate, melted
1 1/2 cups whipping cream (35% milk fat)
chocolate curls, optional

Steps:

  • In a medium glass bowl sprinkle gelatine over cold water.
  • Let stand 1 minute.
  • Add the sugar, hot coffee and Kahlua, stirring until the sugar dissolves.
  • Lightly butter a 9x5 loaf pan.
  • Line with a 4 inch wide piece of waxed or parchment paper-long enough to overhang the long sides of pan.
  • Smooth.
  • Pour coffee mixture into pan and place in the fridge until set-about 20 minutes.
  • For the Mousse:.
  • In a medium saucepan sprinkle gelatine over the water.
  • Let stand for 1 minute.
  • Whisk in the yolks and sugar.
  • Blend well.
  • Stir in hot milk.
  • Over medium heat cook, stirring constantly for 5 minutes or until thick enough to coat the back of a spoon.
  • Stir in melted chocolate and let cool.
  • Whip cream until stiff.
  • Fold cream into cooled chocolate mixture.
  • Spread mousse evenly over coffee aspic.
  • Cover and chill 3 hours.
  • Turn out onto a serving platter-remove paper (looks funny if you don't).
  • Garnish with curls either on your dessert or the serving platter.

Nutrition Facts : Calories 208.3, Fat 14.9, SaturatedFat 8.9, Cholesterol 107.3, Sodium 24.4, Carbohydrate 15.3, Sugar 13.7, Protein 2.8

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