Chocolate Pate

Just recently I had the privilege of taking in a cooking class at The Dirty Apron culinary school in Vancouver.  The chef demonstrated all of the dishes, and then we each replicated them at our own station.  The dessert was so simple...and yet elegant...and just perfect for Christmas. I've changed it up a wee bit and will share it with you today.

• 500 g dark sweetened chocolate
• 1/2 cup butter
• 2 tablespoons sugar
• 1 1/3 cups heavy cream 
• fresh raspberries (for garnish)
• roasted hazelnuts (for garnish)
• additional whipped cream (for garnish)
• mint leaves  

1. Microwave the chocolate (in chunks or pieces), butter, and sugar in large bowl for 2-3 minutes at medium power, stirring occasionally. (Or melt over hot water in a double boiler.)
2. Once smooth, cool to room temperature.
3. In a separate bowl, beat the heavy cream until soft peaks form.
4. With a spatula, fold the cream into the dark chocolate.
5. Line a loaf pan with plastic wrap, so sides and bottom are covered...or line several mini-loaf pans.
6. Spoon the chocolate mixture into the loaf pan, smoothing the top.
7. Cover with plastic wrap and refrigerate for several hours or overnight.
8. Before serving, carefully remove the pate from the loaf pan and place on work surface.  Then slice the pate (at least 1/2 inch pieces) with a hot thin-bladed knife and place on dessert plate.  Serve with raspberry coulis, whipped cream, fresh raspberries and toasted hazelnuts Add mint leaf for a splash of color. Dust with icing (confectioner's) sugar if you wish.

Raspberry Coulis

• 1 1/2 pint raspberries (fresh or frozen)
• 1/2 cup confectioner's sugar (icing sugar)

1. Cook the berries and sugar over low heat for 10-15 minutes, stirring occasionally.
2. Strain through a fine sieve to remove seeds.
3. Chill. 

Serves 8-10

Using good quality chocolate is important!  I visited our local chocolate shop, and purchased Belgian chocolate to make this dessert.  It made a melt-in-your-mouth pate that even a non-lover of chocolate could appreciate.  This dessert can be prepared in advance...as it keeps well for four or five days.