Chocolate Pate
Indulge in the velvety decadence of a classic **Chocolate Pâté**, the ultimate dessert for chocolate lovers. Made with rich, high-quality dark chocolate (70% cocoa or more), creamy unsalted butter, and a splash of fragrant vanilla, this no-bake dessert is as elegant as it is luscious. The silky-smooth texture is achieved by whisking together tempered egg yolks with a creamy ganache base, creating a dessert that’s both indulgent and easy to prepare. Refrigerated to perfection, this chocolate pâté is served in thin, luxurious slices, ideal for pairing with freshly whipped cream, seasonal berries, or a sprinkle of cocoa powder for an elevated presentation. With just 20 minutes of prep time and ingredients you likely already have on hand, this make-ahead dessert is perfect for dinner parties, special occasions, or whenever a chocolate craving strikes.
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Recipe Information
Ingredients
- 250 grams Dark chocolate (at least 70% cocoa)
- 125 grams Unsalted butter
- 200 ml Heavy cream
- 3 large Egg yolks
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
Instructions
Prepare a loaf pan or small rectangular mold by lining it with plastic wrap or parchment paper, leaving an overhang on all sides for easy removal later.
Chop the dark chocolate into small pieces and place it in a heatproof bowl.
In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not let it boil). Remove from heat immediately.
Pour the hot cream over the chopped dark chocolate. Let it sit for 2 minutes to allow the chocolate to melt, then stir gently with a spatula until smooth and fully combined.
In another bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
Slowly whisk the chocolate mixture into the egg-sugar mixture, a little at a time, to temper the eggs and avoid scrambling them. Stir until the mixture is smooth.
Transfer the mixture back into the saucepan and cook it over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5–7 minutes). Do not let it boil.
Remove the saucepan from the heat and quickly whisk in the unsalted butter, a few pieces at a time, until fully melted and incorporated. Stir in the vanilla extract and a pinch of salt.
Pour the chocolate mixture into the prepared loaf pan, smoothing the top with a spatula. Gently tap the pan on the counter to remove any air bubbles.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until fully set.
To serve, lift the chocolate pate out of the pan using the overhanging plastic wrap or parchment paper. Slice it into thin portions and serve with whipped cream, fresh berries, or a dusting of cocoa powder, if desired.
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.8 g | 377% | |
| Saturated Fat | 168.6 g | 843% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1030 mg | 343% | |
| Sodium | 298 mg | 13% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 110.8 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 279 mg | 21% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 1879 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
