Choclatique Chocolate Pâté

Chocolate PâtéChocolate Pâté was one of our favorite dark chocolate desserts from The Palm Grill, our restaurant in Burlingame, California. It is very easy to make. The hardest part of making this recipe is waiting for the pâté to chill when you want to eat it NOW.

You can use either Choclatique Private Reserve Dark Chocolate (64%) or for a more intense, bitter-sweet chocolate flavor use Choclatique Ebony Dark Chocolate (72%). I always like to drizzle a little crème anglaise or chocolate ganache on the serving dish before plating. This is a very rich, intense chocolate dessert that will give even the most hard-core chocoholics a run for their money.

Serves 8-12


16 Ounces Dark Chocolate (Choclatique Private Reserve 64% or Ebony 72%)

4 Ounces Sugar

1/2 Cup Water

7 Egg Yolks, Room Temperature

1/4 Cup Cognac or Brandy

1 Cup Heavy Cream


1. Prepare a 4 1/2 x 8 1/2-inch loaf pan by buttering the bottom and sides and lining with parchment or waxed paper.

2. Melt dark chocolate in a glass bowl over simmering water. Remove from heat when melted.

3. Beat egg yolks until thickened, light yellow and creamy.

4. Meanwhile, combine sugar and water and boil to 240ºF.

5. While continuing to beat egg yolks at medium speed, slowly pour the hot syrup over yolks and continue to mix until cool.

6. Add cognac or brandy. Mix.

7. Whip cream until stiff. Fold cream into egg mixture.

8. Add chocolate and fold thoroughly.

9. Spoon in the prepared loaf pan.

10. Cover with plastic wrap and chill for 4 hours or over night.

11. When ready to serve place pan in hot water for about 30 seconds to release the sides of the pâté from the pan

12. Carefully invert the pan on a platter and using a warm carving knife slice pâté portions and place onto serving plates.

13. Decorate with fresh fruit, toasted hazelnuts or butter-sautéed blanched almonds or simply enjoy it just the way it is.