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Recipe Detail Page
Chocolate-Hazelnut Pâté
Spring 2010
While this undeniably rich chocolate pâté is a natural match with Frangelico, if you substitute almonds for the hazelnuts, it’s equally good with Amaretto. To toast and skin the hazelnuts, follow the Tip below. If you prefer, cut the pâté into smaller squares, place in paper candy cases and serve as a confection.
Tip: Spread hazelnuts out on a small rimmed baking sheet. Bake for about 8 minutes or until nuts are fragrant. Tip nuts onto a clean tea towel. Enclose nuts in towel and rub vigorously to remove skins. Chop nuts coarsely and set aside.
Serves 16
1 lb (500 g) good-quality semi-sweet chocolate, coarsely chopped
¼ cup (50 mL) unsalted butter
⅔ cup (150 mL) whipping cream
½ cup (125 mL) finely chopped toasted hazelnuts
Softly whipped cream to serve
1. Line base and sides of an 8-inch (2-L) square dish with plastic wrap.
2. In a heatproof bowl set over a saucepan of hot, not boiling, water, melt chocolate with butter until almost smooth. Remove the bowl from the heat. Stir chocolate mixture until smooth. Whisk in cream until well combined. Stir in all but 2 tbsp (25 mL) hazelnuts.
3. Pour chocolate mixture into the prepared dish, smoothing surface level. Scatter remaining hazelnuts evenly over the top. Refrigerate, uncovered, overnight.
4. Remove chocolate pâté from the refrigerator and let stand at room temperature for 30 minutes. Use plastic wrap to lift pâté from dish. Cut into 2-inch (5-cm) squares. Serve with softly whipped cream.
Serves 16
Tip: Spread hazelnuts out on a small rimmed baking sheet. Bake for about 8 minutes or until nuts are fragrant. Tip nuts onto a clean tea towel. Enclose nuts in towel and rub vigorously to remove skins. Chop nuts coarsely and set aside.
