Chocolate Pâté

This recipe was featured in the 2009 Napa Rose Cooking School at the Grand Californian Hotel at the Disneyland Resort.

Yield: 18 half-inch slices


  • 1 ounce unsalted butter, cut into pieces and let soften to room temperature
  • 1 pound good quality semi-sweet chocolate (I use Ghirardelli)
  • 1 pint heavy cream
  • 1 teaspoon hazelnut liqueur (I use Frangelico)
  • Mint sprigs for garnish


  1. Chop chocolate into small pieces and put into a medium metal bowl with butter.
  2. Bring cream to a simmer, pour over the butter and chocolate and stir until everything is melted and smooth.
  3. In a mixing bowl combine hazelnut liqueur and cream. Whip to soft peaks and fold into the chocolate mixture.
  4. Line a loaf pan with plastic and pour in the mixture.
  5. Refrigerate overnight. Invert the loaf pan and use the plastic to remove the chocolate pâté. Slice into half inch slices and serve with a sprig of mint.



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