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Recipe Detail Page
Chocolate Whisky Paté
Holiday 2020
This old-school dessert (think a giant loaf-shaped truffle) provides a fun take on the trendy dessert “charcuterie” board. A layered, rich, as-chocolatey-as-it-gets paté, surrounded by crispy vanilla cookies, berries and nuts create an interactive treat and conversation piece! Use the best-quality chocolate you can find—it’s absolutely worth the splurge. If you can’t find it in a store, ask at a specialty chocolate shop and often they’ll be happy to sell you some. If you use chocolate callets or pistoles you can skip the chopping. In place of the walnuts, you can substitute pecans or skinned hazelnuts, or leave them out, if you prefer. This makes a small loaf as it’s quite rich, though it can easily be doubled and moulded in a 3-cup (750-mL) loaf pan or container.
Serves 8
3/4 cup (175 mL) walnut halves, divided
4 oz (115 g) dark (70 to 75%) chocolate, chopped
3 tbsp (45 mL) unsalted butter, cubed, divided
1/2 cup (125 mL) 35% whipping cream, divided
2 oz (55 g) milk chocolate, chopped
1/8 tsp (0.5 mL) vanilla
2 tsp (10 mL) whisky, brandy or rum (optional) or cold-brewed coffee
Fresh berries
1. Preheat oven to 350°F (180°C).
2. Spread walnuts on a baking sheet and toast in the oven for 8 to 10 minutes or until fragrant. Transfer to a bowl and let cool.
3, To mould the paté, use a small rectangular container (like a food storage container), foil mini loaf pan or dish with a 1½ to 1¾-cup (375 to 425-mL) volume, about 5 to 6 inches (12 to 15 cm) long, 3 inches (8 cm) wide and 2 inches (5 cm) deep. Line the mould with plastic wrap, leaving a 2-inch (5-cm) overhang.
4. Place dark chocolate, 2 tbsp (30 mL) of the butter and 2 tbsp (30 mL) of the cream in a heatproof bowl. Place remaining 1 tbsp (15 mL) butter and milk chocolate in a separate heatproof bowl. (Refrigerate remaining cream in a deep bowl to whip later.)
5. Set the bowl of dark chocolate mixture over a saucepan of hot, not boiling water, over low heat and heat until about 90 percent melted, then remove from heat and stir until smooth. Stir in vanilla. Set aside to cool. Turn off the heat under the saucepan and set a bowl of the milk-chocolate mixture over the pan of hot water. Let melt, stirring until smooth (the heat from the water should melt the chocolate; turn the heat on low if it doesn’t melt completely, but avoid overheating). Remove from heat and set aside to cool. Let both chocolate mixtures cool just until cool to the touch (don’t let them solidify).
6. Meanwhile, finely chop 2 tbsp (30 mL) of the toasted walnut halves and stir into milk-chocolate mixture.
7. When the chocolate is cool, whip the remaining cream until firm. Fold about 3 tbsp (45 mL) of the whipped cream and the whisky into the milk-chocolate mixture just until blended. Fold remaining whipped cream into the dark chocolate mixture.
8. Spread half the dark chocolate mixture in a prepared pan, smoothing top. Refrigerate for 5 minutes. Dollop milk-chocolate mixture on top and gently spread to smooth, then refrigerate for 5 minutes. Repeat with the remaining dark chocolate mixture. Cover with plastic wrap overhang and refrigerate for at least 3 hours or until firm and set, or for up to 3 days.
9. Using plastic wrap, lift the paté out of the pan and unmould onto a wooden board or platter, peeling off plastic wrap. If paté has been chilled for longer than 3 hours and is very firm, loosely cover with plastic and let stand at room temperature for 30 to 60 minutes to let soften and flavours bloom. Arrange Vanilla Butter Crisps (recipe follows), berries and remaining toasted walnuts around paté and serve with knives to cut thin slices and serve on crisps.
Serves 8
