Chocolate Pate

Total Time: 48 hrs Cook Time: 48 hrs

Ingredients

• 227 g bittersweet chocolate, chopped
• 1/4 cup unsalted butter
• 1/4 cup icing sugar
• 4 egg yolks
• 1/2 cup whipping cream
• 3/4 cup granulated sugar
• 1/3 cup water
• 1/4 cup orange liqueur
• 3 tablespoons orange juice concentrate
• 4 fresh green figs, quartered
• 1 1/2 teaspoons lemon juice
• 16 fresh raspberries

Recipe

• 1 line 5-3/4-x 3-1/4-inch (625 ml) loaf pan with plastic wrap; set aside.
• 2 in saucepan, melt together chocolate, butter and sugar over medium-low heat until smooth. whisk in egg yolks, one at a time; cook, stirring, for about 3 minutes or until thickened and glossy. transfer to large bowl; let cool to room temperature.
• 3 in separate bowl, whip cream; fold one-quarter into chocolate. fold in remaining whipped cream. spoon into prepared loaf pan. cover and refrigerate for at least 8 hours or until firm. (make-ahead: refrigerate for up to 2 days.) to unmould, gently pull on plastic wrap to loosen top edge of pate from pan; unmould onto cutting board. cut into 8 slices.