Chocolate Pate With Crème Anglaise
This chocolate pate is elegant, easy and decadent – the perfect dessert for a date night. Short on time? Skip the crème anglaise and serve the pate with fresh whipped cream instead.
Course Dessert
Cuisine French
Ingredients for Pate:
- 10 oz high-quality bittersweet chocolate chopped
- 1 cup 35% whipping cream
- 2 cups fresh berries raspberries, strawberries, blueberries or a combination
- Mint sprigs optional
Orange Crème Anglaise
- 4 egg yolks
- 2/3 cup granulated sugar
- 2 cups whipping cream
- Zest of half an orange
Method for Pate:
In heat-proof bowl set over hot water, stir chocolate with cream until melted.
Place plastic wrap directly on surface; refrigerate for at least 8 hours or until firm (Pate can be refrigerated for up to 6 days.)
Alternatively, you can pour the pate into a small loaf pan so that you can slice the pate once cooled and set. If you leave it in a bowl, you can make balls of pate using an ice cream scooper.
Method for Orange Crème Anglaise:
In separate heatproof bowl, whisk egg yolks with sugar until light yellow. In saucepan, heat cream over low heat until bubbles form around edge of pan; whisk warm cream into yolk mixture.
Set bowl over simmering water; cook, stirring with wooden spoon, for 5 to 10 minutes or until thick enough to coat back of spoon. Strain through fine sieve into bowl. Place wrap directly on surface; refrigerate until chilled or for up to 3 days.