Chocolate Pate With Coffee Aspic Food

CHOCOLATE PATE WITH COFFEE ASPIC

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.

ASPIC FOR PATES & TERRINES

Steps:

• Pour 1 cup of Broth in a saucepan& sprinkle the Gelatin on top.
• Let it sit for 5 minutes.
• Heat until the gelatin has melted.
• In another saucepan heat the remaining broth& wine to the boiling point and combine the two liquids.
• Chill until syrupy and almost settled.

CHOCOLATE PATE

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.

CHOCOLATE PATE

Steps:

• 1. In top of a double boiler over simmering water, melt chocolate with cream and butter. Beat with a wire whisk until smooth and glossy.
• 2. Remove from heat and add yolks, one at a time, beating well after each.
• 3. Add powered sugar, whisking constantly until smooth. Mix in Rum.
• 4. Butter a small 4-cup loaf pan. Put waxed paper or plastic wrapt in pan, leaving overhang, and butter sides and bottom of the lining. Pour chocolate mixture into pan, cover with plastic wrap and freeze overnight.
• 5. To remove pate, gently loosen lining from pan. It is sticks, set in hot water for a few seconds. Turn pate onto a serving plate and remover plastic lining. Using a hot knife, slice pate into 1/2 inch slice and serve over a pool of raspberry sauce, with a large dollop of fresh whipped cream. Store pate in freezer and slice when needed.
• 6. For Raspberry Sauce: Drain 1 package raspberries and discard juice. Retain juice from other package. Puree fruit, juice, sugar and liquer in food processor or blender. Strain puree to remove seeds . Chill until ready to use.

CHOCOLATE PATE

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.