Chocolate Pate

INGREDIENTS

INSTRUCTIONS

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
water 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 a 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 pate 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.)
Recipe by: <sylvia@itrc.on.ca>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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