Thick like creamy fudge, chocolate pate is almost all chocolate, with Chambord liqueur for a hint of raspberry flavor. This chocolate dessert is delightfully decadent, especially when served, as Chef Banister suggests, with a small glass of a nice, full-bodied Cabernet Sauvignon.
- Bittersweet Chocolate - 2 pounds, preferably Callebaut, chopped, plus 1/2 pound, chopped
- Sweet Butter - 1-1/2 cups (3 sticks), cut into 1-inch pieces
- Chambord (raspberry liqueur) - 1/2 cup
- Water - 1 cup
- Egg Yolks - 4, beaten
- Cabernet Sauvignon
Line a small loaf pan with plastic wrap to form a mold.
In the top of a double boiler over barely simmering water, melt 2 pounds of the chocolate and the butter with Chambord and water, stirring until smooth. Set aside and let cool slightly.
Whisk the egg yolks into the chocolate mixture. Strain through a fine-meshed sieve into the mold and smooth with a spatula. Cover and chill.
To serve: Melt the remaining 1/2 pound of chocolate in the top of a double boiler over barely simmering water, stirring until smooth. Unmold the chocolate pate. Dip a large knife into hot water and wipe dry. Cut the pate into 1-inch slices, dipping and wiping the knife between each slice. Put the melted chocolate into a decorating cone with a very small snipped tip and drizzle a chocolate design over each serving plate. Place a glass of Cabernet Sauvignon and several slices of pate on each plate.