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
- Chop chocolate into small pieces and put into a medium metal bowl with butter.
- Bring cream to a simmer, pour over the butter and chocolate and stir until everything is melted and smooth.
- In a mixing bowl combine hazelnut liqueur and cream. Whip to soft peaks and fold into the chocolate mixture.
- Line a loaf pan with plastic and pour in the mixture.
- 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.