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Ingredients Jump to Instructions ↓

  1. 1 1/4 c Whipping cream

  2. 1/2 Stick unsalted butter -

  3. -cup)

  4. 1 lb Bittersweet chocolate - OR -semisweet, chopped (not

  5. Unsweetened)

  6. 1 c Almonds - toasted, ground

  7. 1 ts Almond extract

  8. Whipped cream

  9. Whole toasted almonds

  10. Fresh mint sprigs

Instructions Jump to Ingredients ↑

  1. Line 7-1/2 x 3-1/2 x 2-1/4-inch loaf pan with waxed paper.

  2. Bring cream and butter to simmer in heavy medium saucepan over medium heat.

  3. Reduce heat to low.

  4. Add chocolate and stir until melted and smooth.

  5. Remove from heat and stir in ground almonds and extract.

  6. Pour into prepared pan.

  7. Cover and chill overnight.

  8. (Can be made 2 days ahead.

  9. ) To unmold, invert loaf pan onto work surface.

  10. Peel off waxed paper.

  11. Cut pate into thin slices with warm thin-bladed knife.

  12. Place pate slices on plates.

  13. Garnish with rosettes of whipping cream, whole almonds and mint.

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