Chocolate Pâté with Crème Chaud-Froid

Pâté sometimes gets a bum rap.  It can be time consuming to make and is usually made of ground meats; most often liver,  fat, sometimes offal and et cetera – and is shaped in a mold or loaf pan then chilled.  To some it sounds absolutely repellent, but there are reasons why people consider it a delicacy and serve it at swanky parties.  It is arguably a textural thing.  I get it.

Chocolate pâté intrigued me.  In all honesty, I wondered how weird it would be.  After reading the recipe in its entirety I found that it was little more than a chocolate mousse you can slice – and a double plus, it’s easy to make!  I practically leapt to the kitchen for my stash of Green and Black’s and a pint of cold cream. 

Biscuit being well behaved – a rare occasion and most likely because I’m holding a piece of cheese.

It all came together so easily.  I left it in the fridge to set overnight and the next morning as I unmolded it, I said that oft spoken kitchen prayer: “please don’t stick“.  And you know what?  It didn’t.  It came out beautifully!  I was in absolute awe of how it sliced so perfectly and still retained a light creamy mousse texture.  Believe me when I say it’s all about the texture!

My hunny and I made short work of the 9 x 5″ chocolate brick, eating it after lunches and dinner (…okay, sometimes breakfast, too).  I considered making cookie “crackers” to pair with the pâté, but it needs nothing else.  It is perfect as it is.  It feels special enough to serve to your Valentine or as playful party fare for a crowd.

The crème chaud-froid is a change I made to the recipe in place of the original topping, which was a clear coffee aspic.  And in case you are wondering…

  • Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé.
  • Chaud-froid (literally “hot-cold” in French) is essentially an aspic, but in recent times opaque sauces (everything besides clear) are referred to as chaud-froid sauces.
My funny Valentine.

Chocolate Pâté with Crème Chaud-Froid       [click to print]

Adapted from Knoxgelatine.com

10 servings

Note: The creme portion is much like a dense jello.  If you have an aversion to this texture, this recipe can be made without the cream portion.  Alternatively, whipped creme may be served on the side.

Parchment should hang over both ends.

For the crème chaud-froid:

1/2 cup heavy cream

3 tbsp sugar

2 tbsp creme de cacao or 1 tsp vanilla extract

2 tbsp cold water

2 tsp powdered gelatin

Butter a 9 x 5″ loaf pan lightly.  Line with a 4″ strip of parchment paper down the middle.  It needs to be long enough to hang over on both ends of the pan .

Heat heavy cream on the stove-top or in the microwave until hot but not boiling. Add sugar and liquor or extract; stir and set aside. In a small, microwave-safe bowl, sprinkle gelatin over cold water.  Let stand for 1 minute.  Microwave gelatin for about 10 seconds – it should be liquid.  Mix with hot cream mixture.

Pour cream mixture into loaf pan and refrigerate for 15 minutes, or until set.

For the chocolate mousse:

1/4 oz. package of powdered gelatin (about 2 tsp)

2 tbsp cold water

3 egg yolks

1/2 cup sugar

1/2 cup milk, hot – (put in the microwave for 30+ seconds)

8 oz. high quality chocolate, chopped

1 1/2 cups whipping cream.

In a medium saucepan sprinkle gelatin over water.  Let stand for 1 minute.  Whisk in eggs and sugar  mixing well.  Stir in hot milk.  Cook over medium heat, stirring constantly.  Mixture will thicken after 5 minutes or so. When done, it should be thick enough to coat the back of a spoon.  Stir in melted chocolate and blend until melted and  even in color (no streaks!).  Let cool.

Whip cream until stiff peaks form.  Gently fold whipped cream into the chocolate mixture until well blended. Pour mousse into the loaf pan and smooth the top.  Cover and refrigerate for at least 3 hours, or up to 2 days.

To un-mold, run a knife around the top edge of the mousse.  Turn pan over on a serving platter and gently tug the paper until the pâté releases. Peel off parchment, slice and serve.

Note: The cute, quirky ceramics are by Rae Dunn, you can find her site here.

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The Blue-Eyed Bakers
The Blue-Eyed Bakers
10 years ago

Mousse we can slice?! And it's so pretty! And you say it's easy! And puppies love it too?! Is there any reason we shouldn't make this!? Didn't think so…!

Jessica @ How Sweet
Jessica @ How Sweet
10 years ago

Wow. Gorgeous and just looks like it would melt in your mouth!

Sarah Jordan
Sarah Jordan
10 years ago

That looks amazing!

Heather @ Heather's Dish
Heather @ Heather's Dish
10 years ago

GLORIOUS!!!

Unknown
Unknown
10 years ago

Gasp! It's stunning…. absolutely stunning. Love the bokah too!

🙂
ButterYum

Rosa's Yummy Yums
Rosa's Yummy Yums
10 years ago

That is an interesting dessert! Really wonderful looking.

OMG, I want to have such a cute pug!!!!

cheers,

Rosa

Gloria
Gloria
10 years ago

How chic! This would be wonderful to serve at a party. Thanks for sharing with us!
Best,
Gloria

Lili
Lili
10 years ago

Gorgeous as usual Heather! Those ceramics are very cool, I especially love the one that says "stay" and how little Biscuit was posed in that picture right next to it! xo ~Lili

PheMom
PheMom
10 years ago

I am SO making this! It looks like such fun! Now, how to play with it some more. Beautiful work Heather!

Sue
Sue
10 years ago

Talk about creamy! I'd love to dive in! Biscuit looks so wistful in that last photo:)

Anonymous
Anonymous
10 years ago

Elegant and looks totally delicious! we all need more chocolate in our lives. Great recipe!

Mika
Mika
10 years ago

Nice idea to add gelatine so you can slice the chocolate mousse…I like the contrast of colours with the creme chaud-froid…

chef_d
chef_d
10 years ago

This is the first time I've encountered a sweet pate…looks gorgeous!

Lisa
Lisa
10 years ago

You actually manage to keep a stash of Green and Blacks? I buy chocolate with the intention of keeping it in my pantry, but it never seems to stay there long 🙁
Lovely dessert, so elegant 🙂

mar
mar
10 years ago

holaaaaa yo también tengo un carlinooo
traslation (hahaha):
hellooo, i´ve a pug too!!! two pugs: hera and lennon, y love your pug ist nice!!!

Patricia Scarpin
Patricia Scarpin
10 years ago

What an amazing idea! It looks fantastic and it sure tastes that way too.

Yaela
Yaela
10 years ago

So delicate and fun. Going to go make it now!

Anonymous
Anonymous
10 years ago

three wors…….Yu….UMMMM…..MMMMMy! patti b.

PiaMarianne
PiaMarianne
10 years ago

Looks divine! Such a great blog you have, i love your ideas!

Mickey
Mickey
10 years ago

That looks beautiful, I have never seen this before. love your pictures too.
mickey

Anonymous
Anonymous
10 years ago

That looks so delicious! And your dog is adorable!

Rosy
Rosy
10 years ago

What an amazing recipe and beautiful photos. Such a good idea for Valentine's Day dessert.

susan
susan
10 years ago

wow, heather, you rock my eye site! this is so gorgeous and your recipes are so incredibly unique and authentic! I want to bake with you!

Life love, clutter and other beautiful things.
Life love, clutter and other beautiful things.
10 years ago

OMG chocolate pate!!! why have I never thought of that. Fabulous xox

Lisa
Lisa
10 years ago

Wow, that looks so silky. Cut me off a piece of that pronto. I have a huge linky party going on at my blog right now especially for desserts and I'd like to invite you to stop by and link your recipe up.

marla
marla
10 years ago

I could really go there with this pate. I am not a fan of the meaty kind – but chocolate, heck yeah! This is pretty Heather & so fun the way it slices. Thanks for teaching us about the Aspic & Chaud Froid too. I love that you went for the creamy one. xo

Constance
Constance
10 years ago

In order to be more "frenchy" you shoud name this:
"Mousson de chocolat" (cause "paté" is not really…. good!)

Constie, a frenchy!

Anonymous
Anonymous
10 years ago

This looks verrry interesting… I think I shall have to try this sometime.

p.s I went through your blog admiring all of your photos… very nice!

And that is one cute pug.

Unknown
Unknown
10 years ago

You are so inventive! I really love your style…and now I just have to figure out how to make those light hearts with my camera! I just got a new one…and I refuse to read the manual!

Again, super cool recipe and the pup definitely is adorable…like always!

crustabakes
crustabakes
10 years ago

WOW, that texture looks perfect. It looks so professional and neat! And the look on biscuit is majorly cute. It makes me wanna walk over to him to give him a hug!

Ashley
Ashley
10 years ago

I've never thought about doing a chocolate pate before, looks awesome. And such a cute dog!!

Lindsey @ Hot Polka Dot
Lindsey @ Hot Polka Dot
10 years ago

What an intriguing idea! I've never considered making pate before just this minute. It looks divine! I really adore your dishes with the lovely stamped words too. I must admit I just set my desktop background to that last photo of the pink hearts. So pretty!

Nina @ Salt
Nina @ Salt
10 years ago

Stunning! Love the bokah. Your Pug is too cute!

Julie Marie
Julie Marie
10 years ago

this looks so amazing. Super chic and the dog is so adorable
http://alwayswithbutter.blogspot.com/

Unknown
Unknown
10 years ago

This picture is just absolutely amazing!

Anonymous
Anonymous
10 years ago

Is it possible to replace the geletin with arrowroot or another vegetarian substitute? As I'd love to make this but I don't eat meat! Thanks. 🙂

Margarita Bloom
Margarita Bloom
10 years ago

Ooh, so decadent!! 🙂

Anonymous
Anonymous
10 years ago

Oh wow, that looks so good. And wonderful pictures by the way too!

Meg Luby
Meg Luby
10 years ago

oh, heather, wow!
thank you for sharing. beautiful 🙂
-meg
@ http://www.clutzycooking.blogspot.com
@
http://www.myscribblednotebook.blogspot.com

Unknown
Unknown
10 years ago

This just looks heavenly.

Heather Baird
Heather Baird
10 years ago

Thanks all!

To Anonymous -please forgive my late response!

I believe you can use agar-agar which is a vegetable-based substitute for gelatin. Use the flakes, I believe the powdered version is super concentrated and would make this too firm.

Anonymous
Anonymous
10 years ago

That's excellent! Thanks for the advice! I will pop to the supermarket this evening and see what I can find. You're a star! – Rachel (aka anonymous) xx

Dagmarette @ The Finishing School
Dagmarette @ The Finishing School
10 years ago

I love the dinning ware! Where did you get it from! And the puppy is adorable too 🙂
http://www.thefinishing-school.com

kellypea
kellypea
10 years ago

"Please don't stick…" No kidding. So beautiful! Would love to try this!

Unknown
Unknown
10 years ago

Do you use dark or milk?

Anonymous
Anonymous
10 years ago

Thank you for recipe..excellent 🙂
http://www.coolinarika.com/slika/530769/
best regards Violeta, Zagreb, Croatia

Jen
Jen
9 years ago

What would I do for the chaud/froid instead of microwaving? I love chewy, mochi like suff! 😉

Lydia
Lydia
9 years ago

Oh god, I know this comment is like 11 months too late, but in response to the first commenter, I'm sure she wasn't feeding this to her dog! Chocolate is poisonous to dogs and cats!!!

In other news, this is currently chilling in my fridge and I am really looking forward to trying it.

Vanessa
Vanessa
8 years ago

Just curious – what do you serve this with?

Shaina
Shaina
8 years ago

Absolutely gorgeous. I love the contrast in the slices with the creme chaud on top.