Part of the tapas dinner I recently served to nephew Brian and his gal Adrienne was the Mexican Chocolate Paté with Caramel Drizzle. I have been itching to make this rich dessert but extremely hesitant because of the volume and richness (no, I don’t want JT eating too many sweets, I’d like him around for a long, long time!). I came across the recipe in Epicurious, and of course, I altered it. Click Epicurious to see the original! Also, because Adrienne is gluten intollerant, I decided to make this sans crust, which just adds to the paté name anyway. It’s very spicy and rich, hope you enjoy!
Mexican Chocolate Paté
- 1/2 cup heavy whipping cream
- 2.5 ounces bittersweet or semisweet chocolate, chopped
- 1/8 cup (1/4 stick) unsalted butter, cut into 4 pieces, room temperature
- 1 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne if you’re daring, if not, just do a 1/2!
- 1/4 teaspoon salt
- Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted.
- Add butter, 1 piece at a time; whisk until smooth.
- Whisk in vanilla, cinnamon, cayenne, and salt.
- Allow to cool a bit.
- Line a very small (10cm x 5cm) loaf pan with plastic wrap. Make sure you press the wrap into the corners well.
- Pour filling into pan. Chill until filling begins to set, about 15 to 20 minutes, but overnight is best.
- 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)
- Drizzle caramel sauce over (you can also add whipped cream and berries if you wish).
Caramel Sauce (originall from Christine Cushing, and I only altered the directions!)
- 3/4 cup sugar (175 ml)
- 2/3 cup whipping (35%) cream (150 ml)
- 2 tablespoons brandy (30 ml)
- Heat sugar on high in a tall medium sized pot. When sugar melts and JUST begins to turn a darkish amber colour, remove from heat and add cream (you’ll want to do this in a sink as the caramel will bubble up quite a bit).
- Continue to whisk and add the brandy and whisk until smooth.
- Let cool before serving. Serve with the Mexican Chocolate Paté, above.