Ingredients
- 8 ounces premium dark chocolate (70% cocoa), chopped
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ¼ cup heavy cream
- A pinch of salt
- Powdered sugar or cocoa (for dusting)
Instructions
- Melt the Chocolate:
Melt the chopped chocolate using a double boiler or microwave it in 30-second intervals until smooth. Let it cool slightly. - Cream Butter and Sugar:
In a large mixing bowl, whisk the softened butter and sugar together until frothy. - Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Combine with Chocolate:
Gradually mix the melted chocolate into the butter mixture until well combined. - Incorporate Cream and Salt:
Gently fold in the heavy cream and a pinch of salt until smooth. - Prepare the Mold:
Line a loaf pan with plastic wrap, leaving enough overhang for easy removal. Pour the chocolate mixture in and smooth the top. - Chill:
Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set. - Serve:
Carefully lift the pâté from the pan using the plastic wrap. Dust the top with powdered sugar or cocoa before slicing.
Tips:
For an extra indulgent treat, serve with whipped cream, fresh berries, or a drizzle of caramel sauce. The pâté can be frozen for long-term storage or kept in the fridge for up to a week.
Enjoy the rich flavors of this chocolate pâté!