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Name: Chocolate Pate
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 c Water; 3/4 c Butter; 2 lb Semisweet chocolate; A little wine to taste

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INGREDIENTS

1 c Water
3/4 c Butter
2 lb Semisweet chocolate
A little wine to taste

INSTRUCTIONS

Prepare an appropriately shaped pan or container by fitting a layer of plastic wrap inside, with lots of wrap left hanging over the side. In a double boiler, melt the chocolate with butter and gently wisk in water and wine (no, not whine). When it is VERY smooth, pour into the prepared pan and gently fold the ends of the plasti over the top. Let it chill for a few hours. Carefully peel off the plastic, then turn it out onto a chilled attractive serving plate. This is a good time to decorate it with icing flowers or chefs raspberry squirt - the kind they use in trendy restaurants. The pate should have the consistency of Belgian ice chocolate and will not be too sweet. Like butter, it will come to room temperature quickly, so if you want it to be elegant, slice and serve it while its cold. (The kids love this at room temperature to spread on plain European tea cookies, so you might want to make up a smaller container just for the small fry.) Recipe by: Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Pate

1 c Water
3/4 c Butter
2 lb Semisweet chocolate
 A little wine to taste

Prepare an appropriately shaped pan or container by fitting a layer of  plastic wrap inside, with lots of wrap left hanging over the side.    In a double boiler, melt the chocolate with butter and gently wisk in  water and wine (no, not whine). When it is VERY smooth, pour into the  prepared pan and gently fold the ends of the plasti over the top. Let  it chill for a few hours.    Carefully peel off the plastic, then turn it out onto a chilled  attractive serving plate. This is a good time to decorate it with  icing flowers or chefs raspberry squirt - the kind they use in  trendy restaurants. The pate should have the consistency of Belgian  ice chocolate and will not be too sweet. Like butter, it will come  to room temperature quickly, so if you want it to be elegant, slice  and serve it while its cold.    (The kids love this at room temperature to spread on plain European  tea cookies, so you might want to make up a smaller container just  for the small fry.)    Recipe by: <sylvia@itrc.on.ca>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (1185g)
Recipe Makes: 1 servings

Calories: 5513
Calories from Fat: 3662 (66%)

Amt Per Serving		% DV

	Total Fat 406.9g	543 %
	Saturated Fat 246.5g	1232 %
	Monounsaturated Fat 125.1g
	Polyunsanturated Fat 13.8g
Cholesterol 366mg		113 %
Sodium 1082.8mg		37 %
Potassium 3312.4mg		87 %
Total Carbohydrate 565.5g		166 %
	Dietary Fiber 52.9g	211 %
	Sugars, other 512.6g
Protein 39.1g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5513

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