1 cup heavy cream
6 oz semisweet chocolate chips (1 cup)
1 (1-ounce) square unsweetened chocol, ate, cut up
2 tbsp butter, softened
1 tsp vanilla extract or 1 t rum, cognac,, or gran marnier
A Recipe for
Chocolate Pate
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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
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This Recipe for Chocolate Pate is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Chocolate Pate from the recipe cookbook of Recipes-to-go (Dessert)
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
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Forget love... I'd rather fall in chocolate! |
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1. In a 1-quart glass bowl, combine cream, semisweet chocolate, and
unsweetened chocolate. Heat in a microwave oven on HIGH 1-1/2 to 2
minutes, stirring once or twice, until chocolate is melted and
smooth. 2. Stir in butter until melted and mixture is smooth. Stir in
vanilla. Turn into a 2-or 2-1/2-cup cheese or pate crock or into 2 or
3 individual souffle dishes. Refrigerate until firm, 2 to 3 hours.
Once firm, cover with plastic wrap and refrigerate until 1 hour
before serving time. Store in refrigerator and use within 5 days.
Note: Pate can also be heated in microwave oven on HIGH 1-1/2 to 2
minutes, until mixture reaches sauce consistency when stirred and is
warm. Serve warm sauce over cakes, ice-cream, or fruits. Source: 365
Great Chocolate Desserts Reformatted by: CYGNUS, HCPM52C
Serves: 1
Chocolate Pate Recipe brought to you by Recipes To-Go