Chocolate Raspberry Pate


Very very rich but elegant. Not very difficult.  This recipe serves 12


  • 4 oz semi-sweet chocolate,, coarsely grated Chocolate chips, semisweet
  • 1/3 cup cocoa Cocoa, dry powder, unsweetened
  • 1/4 cup raspberry liqueur or flavouring, could use orange liqueur
  • 2 Tbs water Water, municipal
  • 1/2 cup soft butter Butter, without salt
  • 1/2 cup sifted icing sugar
  • 1 1/2 cups whipping cream (heavy 35%) Cream, fluid, heavy whipping
  • Sliced fruit ( Strawberries, raspberries, kiwi,slices of apple, peach or banana)
  • Cakes such as pound, angel food, or cookies
  • Mint leaves and fruit, to garnish


Step 1

Place chocolate, cocoa, liqueur(flavouring)and water in a bowl set into simmering water . Stir until chocolate is melted and smooth. Let cool. In large bowl beat butter and icing sugar until smooth and light. Beat in chocolate mixture. Whip cream & fold into the chocolate mixture. Line a 6 cup loaf pan with plastic wrap; spoon in the mixture, Cover with plastic wrap and chill for at least 4 hours or til firm. (Maybe refrigerated for up to 2 days Unmould onto a platter. Arrange fruit and cakes etc around the pate. Garnish.


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