Mexican Chocolate Paté
By: Eva Taylor
Published: Saturday, January 30, 2010 - 5:43am

Ingredients




1/2 cup heavy whipping cream
2 1/2 ounces bittersweet or semisweet chocolate, chopped
1/8 cup (¼ stick) unsalted butter, cut into 4 pieces, room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon cayenne if you’re daring, if not, just do a ½!
1/4 teaspoon salt

Preparation

1 Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted. 2 Add butter, 1 piece at a time; whisk until smooth. 3 Whisk in vanilla, cinnamon, cayenne, and salt. 4 Allow to cool a bit. 5 Line a very small (10cm x 5cm) loaf pan with plastic wrap. Make sure you press the wrap into the corners well. 6 Pour filling into pan. Chill until filling begins to set, about 15 to 20 minutes, but overnight is best. 7 To serve, remove from pan and carefully peel away the plastic wrap. Slice into 1 cm slices and carefully place on a large plate (I paired this portion of the dessert with two other chocolaty desserts to make a trio, but you don’t have to). 8 Drizzle caramel sauce over (you can also add whipped cream and berries if you wish). 9 Enjoy!

About


I have been itching to make this rich dessert but extremely hesitant because of the volume and richness. I came across the recipe in Epicurious, and of course, I altered it.  Also, because Adrienne is gluten intolerant, I decided to make this sans crust, which just adds to the paté name anyway. It’s very spicy and rich, hope you enjoy!