Recipe: 00217 Title : Chocolate Pate with Grand Marnier Sauce Author: Date : July 1995 _________________________________________________________________________ Pate of Bittersweet Chocolate With Grand Marnier Sauce 1 bar (17.6oz/500g) Bittersweet Rich Dark Chocolate-broken up. 1 cup (250ml) whipping cream 1/4 cup (50ml) unsalted cultured butter 4 egg yolks 3/4 cup (175ml) sifted icing sugar 4 tbsp (50ml) dark rum 2 cups (500ml) Creme anglaise 1/4 cup (50ml) Grand Marnier or other orange-flavored liqueur *In top of double boiler over simmering water, heat chocolate, cream, and butter until melted. Whisk until well blended and glossy. Remove from heat. *Whisk in egg yolks, one at a time, blending well after each. Gradually whisk in icing sugar and continue whisking until thick and glossy. Whisk in rum. *Line a greased 4 cup (1liter) mould or loaf pan with parchment or waxed paper, allowing paper to extend 2 inches (5 cm) beyond rim of pan. Butter paper. Pour chocolate mixture into pan, cover with plastic wrap and refrigerate 8 hours or overnight. *To serve, remove Pate from mould by lifting with paper. If chocolate ran into mould and pate does not easily lift out, dip mould into hot water for a few seconds to help loosen. Remove paper and, using knife dipped in hot water or a cheese wire, cut pate into 1/2 inch (1 cm) slices. Let stand at room temperature about 30 minutes before serving. *Slice pate and arrange on dessert plates. Combine creme anglaise with Grand Marnier and drizzle over each slice. Or, if desired, spoon sauce onto dessert plates and place pate on top. *Makes 8 to 10 servings. Creme Anglaise 1/2 cup (125ml) 1/2 cup (125ml) granulated sugar 4 egg yolks 1&3/4 cups (425ml) light cream 1 tbsp (15ml) pure vanilla extract *In heavy bottomed saucepan, beat sugar and egg yolks until thick and lemon coloured. Mixture will fall in ribbons. *Beat in cream until blended. *Cook over low heat, stirring constantly with wooden spoon in figure 8 pattern to prevent lumping, untill mixture is thick enough to coat the back of a spoon: do not boil or eggs will scramble. *Strain custard into bowl. Set bowl in ice water to stop the cooking. Keep stirring for about 5 minutes or until cool. Stir in vanilla. *(Tip: Add 2 tsp (10ml) cornstarch to egg yolks along with the sugar as a safeguard to prevent sauce from curdling in the event custard gets too hot while cooking) *Makes about 2 cups (500ml) -=-=-=-=-=-=-=- _________________________________________________________________________