Chocolate Pate

* Exported from MasterCook *

Chocolate Pate

Recipe By : <sylvia@itrc.on.ca>
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds semisweet chocolate
3/4 cup butter
1 cup water
a little wine to taste

Prepare an appropriately shaped pan or container by fitting a layer of
plastic wrap inside, with lots of wrap left hanging over the side. In a
double boiler, melt the chocolate with butter and gently wisk in wateÿ
and wine (no, not whine) . When it is VERY smooth, pour into the prepared pan
and gently fold the ends of the plasti over the top. Let it chill for ú
few hours. Carefully peel off the plastic, then turn it out onto a chilled
attractive serving plate. This is a good time to decorate it with icing
flowers or chef's raspberry squirt - the kind they use in trendy restaurants.
The patþ should have the consistency of Belgian 'ice' chocolate and
will not be too sweet. Like butter, it will come to room temperature quickly,
so if you want it to be elegant, slice and serve it while it's cold. (The
kids love this at room temperature to spread on plain European tea cookies,
so you might want to make up a smaller container just for the small fry.)




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