Happy New Year….I wish you a happy, healthy and prosperous New Year. This is the dessert I served at my New Year’s Eve party this year. This is a wonderful dessert that can be made a day or two ahead. It is light, creamy, chocolaty but not overly chocolate. It is really pretty and very impressive for entertaining. I love the part you can completely made and ready to go for an impressive dessert for a dinner party. This uses very few ingredients. I hope you enjoy this little gem something I have been making for many years and we all love it.
Chocolate Pate With Raspberry Sauce
8oz. Semi-sweet chocolate chips
1/2 cup butter
1/2 cup + 2 tablespoons 10X powdered sugar
4 ex-large eggs separated
pinch of salt
1 teaspoon vanilla
Butter a loaf pan or pate pan. Line with parchment paper for easy removeal. Melt chocolate and allow to cool. Beat egg whites in mixer bowl until they are frothy, add 2 tablespoon of the powdered sugar and pinch of salt. Beat the egg whites until they are stiff peaks. Remove from mixing bowl and set aside. Cream butter in mixing bowl add 1/2 cup of the powdered sugar 2 tablespoons at the time. Beating well after each addition, add vanilla. Add eggs yolks one at the time, beating well after each. Add chocolate to butter mixture until all is completely incorporated. Fold egg whites into the chocolate mixture, do this in four parts. Add 1/4 of the egg whites to the chocolate mix in, then add another 1/4 mix in completely then add another 1/4 until it is all incorporated together. Pour into prepared pan and freeze over night.
6 oz Semi-sweet chocolate chips
4 tablespoons powdered sugar
4 tablespoons strong coffee
4 tablespoons butter
Combine all in a sauce pan until melted, let cool. Remove pate from loaf pan and place on a wire rack and pour mixture over frozen chocolate mouse. Sprinkle the top of the cake with chocolate sprinkles. Refreeze for several hours before serving, once chocolate is firm slice and serve.
1/2 pint fresh raspberries
1/4 cup water
1/2 cup sugar
1 cup seedless raspberry jam 12oz~I like St. Dalfour best
1 tablespoon Chambord ~ this makes it
Place raspberries and water in a small sauce pan. Bring to a boil and lower the heat to simmer for 4 minutes. Pour the cooked raspberries , the jam and Chambord into food processor with steel blade and process until smooth.
**note I got chocolate sprinkles after Christmas Sale at Williams and Sonoma ~ goodness love them going to get more!
I would love for you to follow along with Angie’s Southern Kitchen by getting our post each time. Please sign up over to your right and follow along. You can get an email or RSS Feed. Have a lovely day and you come back soon now you hear.