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Chocolate Pâté with Coffee Aspic

Dairy Farmers of Canada
Add to Calendar 09/17/2019 10:00 AM 09/17/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 tsp (10 mL) Knox unflavoured gelatine
2 tbsp (30 mL) cold water
2 tbsp (30 mL) sugar
1/2 cup (125 mL) hot, strong black coffee
2 tbsp (30 mL) coffee-flavoured liqueur

Mousse:
1 pouch Knox unflavoured gelatine
2 tbsp (30 mL) cold water
3 egg yolks
1/2 cup (125 mL) sugar
1/2 cup (125 mL) hot Milk
8 Squares (8 oz/225 g) Baker's bittersweet chocolate, melted
1 1/2 cups (375 mL) 35 % whipping cream

Yields: 8 to 10 servings

See full recipe: https://www.dairygoodness.ca/recipes/chocolate-pate-with-coffee-aspic?source=calendar
Chocolate Pâté with Coffee Aspic true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 5 - 10 mins
  • Refrigeration Time 3 hrs, 15 mins
  • Yields 8 to 10 servings
  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 5 - 10 mins
  • Refrigeration Time 3 hrs, 15 mins
  • Yields 8 to 10 servings

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients

2 tsp (10 mL) Knox unflavoured gelatine
2 tbsp (30 mL) cold water
2 tbsp (30 mL) sugar
1/2 cup (125 mL) hot, strong black coffee
2 tbsp (30 mL) coffee-flavoured liqueur

Mousse:
1 pouch Knox unflavoured gelatine
2 tbsp (30 mL) cold water
3 egg yolks
1/2 cup (125 mL) sugar
1/2 cup (125 mL) hot Milk
8 Squares (8 oz/225 g) Baker's bittersweet chocolate, melted
1 1/2 cups (375 mL) 35 % whipping cream

Preparation

Sprinkle gelatine over cold water. Let stand for 1 minute. Add sugar, hot coffee and liqueur and stir until sugar dissolves.

Butter 9 x 5-in (23 x 13 cm) loaf pan very lightly. Line with 4-in (10 cm) wide piece of parchment paper long enough to overhang long sides of pan. Smooth down completely. Pour coffee mixture into pan; transfer to refrigerator and chill for about 15 minutes or until set.

Mousse:
In a medium saucepan, sprinkle gelatine over water. Let stand for 1 minute. Whisk in eggs and sugar and blend well. Stir in hot milk. Cook, stirring, over medium heat for about 5 minutes or until thickened enough to coat the back of a spoon. Stir in melted chocolate and let cool completely.

Whip cream until stiff. Using rubber spatula, gently fold cream into chocolate mixture. Spread mousse evenly over set jelly in loaf pan. Cover tightly.

Place in refrigerator for at least 3 hours or up to 2 days. Turn paté out onto serving platter; remove paper. Slice to serve.

104 people love this recipe.

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Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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