| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 1 | Servings | |
INGREDIENTS
| 1 | Bar (17.6oz/500g) | |
| Bittersweet Rich Dark | ||
| Chocolate-broken up. | ||
| 1 | c | (250ml) whipping cream |
| 1/4 | c | (50ml) unsalted cultured |
| Butter | ||
| 4 | Egg yolks | |
| 3/4 | c | (175ml) sifted icing sugar |
| 4 | tb | (50ml) dark rum |
| 2 | c | (500ml) Creme anglaise |
| 1/4 | c | (50ml) Grand Marnier or |
| Other orange-flavored | ||
| Liqueur |
INSTRUCTIONS
*In top of double boiler over simmering water, heat chocolate, cream, and butter until melted. Whisk until well blended and glossy. Remove from heat. *Whisk in egg yolks, one at a time, blending well after each. Gradually whisk in icing sugar and continue whisking until thick and glossy. Whisk in rum. *Line a greased 4 cup (1liter) mould or loaf pan with parchment or waxed paper, allowing paper to extend 2 inches (5 cm) beyond rim of pan. Butter paper. Pour chocolate mixture into pan, cover with plastic wrap and refrigerate 8 hours or overnight. *To serve, remove Pate from mould by lifting with paper. If chocolate ran into mould and pate does not easily lift out, dip mould into hot water for a few seconds to help loosen. Remove paper and, using knife dipped in hot water or a cheese wire, cut pate into 1/2 inch (1 cm) slices. Let stand at room temperature about 30 minutes before serving. *Slice pate and arrange on dessert plates. Combine creme anglaise with Grand Marnier and drizzle over each slice. Or, if desired, spoon sauce onto dessert plates and place pate on top. *Makes 8 to 10 servings. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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