Signature Dish of Alan Boles

Kathy's Chocolate Pate

Serving Size: 8

Categories: Chocolate, Desserts

1 cup unsalted butter (250 ml)
1/4 cup granulated sugar (50 ml)
4 egg yolks
2 tablespoons brandy or rum (30 ml)
2 teaspoons vanilla (10 ml)
8 ounces semisweet chocolate, melted and cooled (250 g)
1 cup whipping cream (250 ml)

In mixing bowl, cream together butter and sugar. Beat in egg yolks, rum and vanilla. Blend in chocolate.

Whip cream lightly and stir into chocolate mixture. Turn into 3-cup (750 ml) mould or small pots. Chill until firm, at least 8 hours.

(If you make it the night before you can eat it for lunch and still have enough time to make another batch for dessert).

Makes about 8 servings (actually it makes about two servings if you have the right people).

Use a light flexible metal mould or small pots or crocks. The recipe can be doubled for a large mould (or two small ones).

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