Dark Chocolate Pate with Creme Anglaise and Fresh Raspberries

posted by Michelle D 08-27-98 7:29 PM
Stone Manor in Middletown, Maryland
Dark Chocolate Pate with Creme Anglaise and fresh Raspberries

16 oz. bittersweet chocolate, chopped
1 cup heavy cream
1/4 cup butter
4 egg yolks
2TBS dark rum

Creme Anglaise:
2 cups milk
4 egg yolks
3/4 cup sugar
1/2 tsp vanilla

Fresh raspberries

Line 8x4 loaf pan with plastic wrap. In small saucepan, combine chocolate, cream and butter; cook over low heat until melted. With wire whisk, beat in 4 egg yolks and rum until smooth. Pour into pan. Refrigerate at least 8 hours until set.

To prepare creme anglaise, in small suacepan, heat milk just until it comes to a simmer. Meanwhile, in medium bowl, beat 4 egg yolks, sugar and vanilla until well blended.

Add small amount of hot milk to yolk-sugar mixture, beating constantly. Add remaining milk; cook over low heat, stirring constantly, until mixture is slightly thickened and coats back of spoon. Immediately place saucepan in ice bath to cool. (sauce will continue to thicken as it cools.

TO serve, unmold pate; bring to room temperature before slicing. Cut pate into slices. Spoon creme anglaise onto individual dessert plates. Place slices of pate on plates. Top each with raspberries.

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