Mexican Chocolate Paté

Photo: Eva Taylor

Ingredients

1/2 cup heavy whipping cream

2 1/2 ounces bittersweet or semisweet chocolate, chopped

1/8 cup (¼ stick) unsalted butter, cut into 4 pieces, room temperature

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon cayenne if you’re daring, if not, just do a ½!

1/4 teaspoon salt

Preparation

Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted.

Add butter, 1 piece at a time; whisk until smooth.

Whisk in vanilla, cinnamon, cayenne, and salt.

Allow to cool a bit.

Line a very small (10cm x 5cm) loaf pan with plastic wrap. Make sure you press the wrap into the corners well.

Pour filling into pan. Chill until filling begins to set, about 15 to 20 minutes, but overnight is best.

To serve, remove from pan and carefully peel away the plastic wrap. Slice into 1 cm slices and carefully place on a large plate (I paired this portion of the dessert with two other chocolaty desserts to make a trio, but you don’t have to).

Drizzle caramel sauce over (you can also add whipped cream and berries if you wish).

Enjoy!

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About

I have been itching to make this rich dessert but extremely hesitant because of the volume and richness. I came across the recipe in Epicurious, and of course, I altered it. Also, because Adrienne is gluten intolerant, I decided to make this sans crust, which just adds to the paté name anyway. It’s very spicy and rich, hope you enjoy!