Why would I call such an easy to make dessert Pâté au Chocolat? Not because it's a crazy concoction featuring foie gras. I gave it this name because while it's actually quite easy to make, it tastes (and looks) fancy.
I felt that it deserved a name as fancy as its flavor. Plus, the texture is actually pâté-like: dense, creamy, and incredibly flavorful.
Here's some other stuff I think you should know about this dessert.
1. I made it up.
Maybe there's a thing called Pâté au Chocolat, but I don't know about it. I didn't google it, so as far as I am concerned, I invented this thing and will put my hands over my hears and say lalalala if you try to say otherwise.
2. If you identify as "chocoholic", you will love this cake.
It's a little lighter than pure ganache but heavier than a slice of flourless chocolate cake. Flavor-wise, it melds the best of both, with a little ooh la la from a dollop of sour cream. A little would probably do you, but in my house, it was two servings and they were devoured with no complaints that the serving was too big.
3. Its flavor will improve in direct correlation with the quality of the chocolate you use.
Use the good stuff here. OK?
4. It's easy to make.
I know I already said it, but it bears repeating. This dessert is easy to make. And tastes fancy! Make it for your next get together.
Pâté au Chocolat
Makes two, or four - printable recipe here.
- 1 cup toasted nuts, coarsely chopped
- 5 ounces good quality dark chocolate
- 1/2 cup half and half
- 2 tablespoons butter
- 1 1/2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 silicone molds (I used two heart shaped molds with a 1 cup capacity) or 4 cupcake liners
Grab your silicone molds or cupcake liners. Divide the nuts evenly between them.
Place the chocolate in a heatproof bowl. Set to the side.
In a medium saucepan, combine the half and half, butter, and sour cream. Heat over low heat until the mixture comes to a simmer.
Remove the cream mixture from heat, and stir in the vanilla and salt. Pour the hot cream mixture over the chocolate. Stir until it becomes a cohesive mixture.
Pour in the cups with the nuts. Transfer to the fridge and let set for an hour or so, or in the freezer for less. This can vary depending on the heat and humidity - for instance, last night it was really hot here so I had to put them in the freezer to set.
Invert from molds, and enjoy.