Chocolate Pate With Raspberry Coulis Food

CHOCOLATE PATE^ WITH RASPBERRY COULIS

Steps:

• Line 9x5x3 inches dampened loaf pan with plastic wrap. Melt butter in a large saucepan over hot water,or on low. Add chocolate chips and coffee granules,stirring constantly,until smooth. Do Not overheat. Pour into large bowl. Add sugar.beat well. Beat in eggs, 1 at a time.beat until sugar is dissolved.mix in vanilla.Beat whipping cream in a small bowl until stiff. fold it into chocolate mixture. Turn into pan and cover loosely .Chill for at least 8 hours or overnight.
• Now make your raspberry coulis. and pour a little over each thin slice.
• Strain raspberries through a sieve. Reserve and measure syrup. Add sugar and corn starch., stir ,heat stirring constantly ,until mixture boils and thickens. Cool , Makes 1 1/4 cups.

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.

RICH, DARK CHOCOLATE PATE WITH RASPBERRY SPLASH

Steps:

• Line a 9 by 5 loaf pan with parchment paper.
• Place chopped chocolate into the top of a double boiler; add cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.
• Whisk in egg yolks. Sift icing sugar into chocolate mixture, whisking constantly. Whisk in liqueur. Pour into prepared pan.
• Chill for at least 8 hours to set, or overnight.
• Unmould cake, removing paper. Dust top with cocoa powder. Drizzle a large spoonful of the raspberry splash on each plate. Using a hot, wet knife, slice cake and place on plate.
• Raspberry Splash: In a food processor, puree raspberries, berry sugar and lemon juice. Pass sauce through sieve to remove seeds.
• Note: I have taken this recipe and cut it in half quite successfully ~ or ~ I have placed the cake in 2 smaller loaf pans and frozen one. Freeze for 1 month.

CHOCOLATE FONDANT WITH RASPBERRY AND CHAMBORD COULIS

Steps:

• MAKE THE RASPBERRY AND CHAMBORD COULIS:.
• Place berries, sugar, raspberry juice or orange juice, and lemon juice in blender and purée until very smooth.
• Strain through a fine-mesh sieve into a glass bowl, pressing on the solids to extract the juice.
• Stir in Chambord; taste and adjust the sugar to your liking.
• Keep the coulis at room temperature.
• MAKE THE CHOCOLATE FONDANT:.
• Preheat oven to 500ºF.
• In top of double boiler set over simmering water, melt the chocolate and butter. Using a wooden spoon, stir continuously to help the process along.
• In a glass bowl, whip the egg yolks, the whole eggs and sugar until tripled in volume.
• When the chocolate mixture is fully melted, stir it(slowly - to temper)into the egg mixture, while steadily whisking.
• When all ingredients are well incorporated, whisk in the flour, making sure there are no lumps.
• Generously butter six (6 oz) metal molds, can also use PVC molds.
• Pour batter into molds, up to 1/4" from top.
• Bake in preheated oven for 7 minutes maximum.
• Unmold and serve on dessert plates; pour some of the coulis on either side.
• Garnish with raspberries &/or mint sprigs.