Chocolate Pâté with Coffee Aspic
This is the Chocolate Pâté with Coffee Aspic recipe.
- Prep: 15 min
- Cooking: 5 min - 10 min
- Refrigeration: 3 h 15
Ingredients
- 2 tsp (10 mL) Knox unflavoured gelatine
- 2 tbsp (30 mL) cold water
- 2 tbsp (30 mL) sugar
- 1/2 cup (125 mL) hot, strong black coffee
- 2 tbsp (30 mL) coffee-flavoured liqueur
- Mousse
- 1 pouch Knox unflavoured gelatine
- 2 tbsp (30 mL) cold water
- 3 egg yolks
- 1/2 cup (125 mL) sugar
- 1/2 cup (125 mL) hot Milk
- 8 Squares (8 oz/225 g) Baker's bittersweet chocolate melted
- 1 1/2 cups (375 mL) 35 % whipping cream
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Preparation
Sprinkle gelatine over cold water. Let stand for 1 minute. Add sugar, hot coffee and liqueur and stir until sugar dissolves.
Butter 9 x 5-in (23 x 13 cm) loaf pan very lightly. Line with 4-in (10 cm) wide piece of parchment paper long enough to overhang long sides of pan. Smooth down completely. Pour coffee mixture into pan; transfer to refrigerator and chill for about 15 minutes or until set.
Mousse:
In a medium saucepan, sprinkle gelatine over water. Let stand for 1 minute. Whisk in eggs and sugar and blend well. Stir in hot milk. Cook, stirring, over medium heat for about 5 minutes or until thickened enough to coat the back of a spoon. Stir in melted chocolate and let cool completely.
Whip cream until stiff. Using rubber spatula, gently fold cream into chocolate mixture. Spread mousse evenly over set jelly in loaf pan. Cover tightly.
Place in refrigerator for at least 3 hours or up to 2 days. Turn paté out onto serving platter; remove paper. Slice to serve.
