DECADENCE

I love to cook.

I love chocolate.

Chocolate Pate' with Praline and Raspberries??  

Pure decadence.

This is my all-time favorite dessert recipe.  And I've made plenty.  There's nothing difficult about it, but I would suggest that you have everything laid out before you start.  And plan a big hour to make it.  Butter needs to be softened, chocolate needs to be melted, an orange needs to be zested, praline powder needs to be made, and eggs need to be divided.  Again, nothing hard.  Just detailed.  While it may take a while to make... there's no baking, so that makes up for it.  Go ahead... give it a try!!

Let's start with the Praline Powder that should be made first:

1/2 cup sugar
2 tablespoons water
3/4 cup sliced almonds

Place the sugar in a saucepan with water, stirring until dissolved.  Over medium heat cook the sugar until it is smooth and lightly brown.  Stirring continuously, add the almonds and cook another minute (warning:  probably not that long).

 Pour onto a parchment lined cookie sheet and let cool.  Pulverize in a food processor to a fine powder.

Set this aside for use later.


Now for the Pate':

     1-1/3 cups water                     

1/2 cup sugar

12 ounces soft butter

2 cups cocoa powder

12 ounces bittersweet chocolate, melted

1 orange, zested

2 tablespoons Grand Marnier (I use Countreau instead)

2 whole eggs + 4 egg yolks

Praline Powder (that you made above)

Raspberries

Cool Whip

Combine the water and sugar in a saucepan, stirring to dissolve.  Heat to just the boiling point then cool.  Cream the butter and cocoa in a food processor, scraping down the sides often.  Slowly add the sugar water.  Add the melted chocolate, scrape the sides down, add zest, Grand Marnier, then eggs & yolks, scraping the sides down often. 

Fold in Praline Powder.  Line a 1-1/4 quart terrine mold with plastic food wrap (this recipe also fits nicely into a standard loaf pan lined with plastic wrap).  Fill the mold with the chocolate mixture, cover and refrigerate overnight.  

To serve, invert on a serving platter (personally, I like to use white for this one.. with a dusting of cocoa powder first).  I like to place raspberries in tidy rows on the top and serve with a bowl of cool whip.  A sprig of mint looks pretty on top as well.  

This recipe was taken from the Savor Michigan Cookbook.  It features recipes from a variety of Michigan restaurants.  This one came from the Five Lakes Grill in Milford.  The cookbook makes an excellent gift for anyone who likes to cook... so keep that in mind.    

Since this recipe needs to sit overnight, I'll be posting pictures of the final product tomorrow.  It would make a great valentine's dessert...  so here's an idea: why not tackle it tomorrow... refrigerate it overnight... and call some friends up for an impromptu valentine's dessert night!!  Pairs perfectly with a nice red wine.  

What a great way to spend valentine's:  friends, red wine, and a decadent chocolate dessert!!

Check back tomorrow for pics and for a few other simple ideas for a day set aside to celebrate love!!