• Tommy Centola

Chocolate Paté

Updated: Jan 4

This one is for my Chocoholics. This recipe is from Chef Duke LoCicero.

2 1/2 ounces Bittersweet Chocolate, coarsely chopped

1/4 cup chilled Heavy Cream

1/4 cup Milk

1 Large Egg yolk

1 Tablespoon Sugar

1/2 tablespoon Flavored Liqueur of your choice

1/8 teaspoon cinnamon

Berries, nuts, mint leaves or garnish, as desired

Butter 2 ( 4 ounce) ramekins and line with plastic wrap, allowing a 2-inch overhang. In a double boiler, stir the chocolate until melted, being careful not to scorch. Remove from heat, set aside and allow to cool.

In a bowl, whip the cold heavy cream until it holds firm peaks. Allow to come to room temperature.

In a saucepan, bring the milk to a simmer. In a bowl, beat together the egg yolk and the sugar. whisk Hot milk into the egg mixture; combine thoroughly. Return mixture to the saucepan and cook over moderate heat, whisking constantly, about 2 minutes. Do not let it boil. Whisk in the flavored liqueur and the cinnamon.

Stir the milk mixture into the melted chocolate and let cool. Gently fold in the whipped cream. Spoon the pate mixture into the prepared ramekins and refrigerate until very firm, at least 4 hours.

Remove the chocolate pates from the ramekins, invert them onto plates and peel off the plastic wrap. Garnish or decorate as desired.

Enjoy!!!

Good Cooking, Good Eating and Good Living!

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