Directions: |
Directions:For the Pâté:
Butter four ˝-cup ramekins and line them with plastic wrap, allowing a 2-inch overhang. In a bowl set over a pan of simmering water, stir the chopped bittersweet chocolate until melted. Allow the chocolate to cool. In a bowl, whip the cold heavy cream until it holds firm peaks. Allow the whipped cream to come to room temperature.
In a saucepan, bring the milk to a simmer. In a bowl, beat the egg yolks and sugar, then this in the hot milk. Return the mixture to the saucepan and which over moderate heat until thickened, about 3 minutes. Do not let it boil. Whisk in the orange liqueur and cinnamon.
Stir the milk mixture in to the melted chocolate and let cool. Gently fold in the whipped cream. Spoon the pâté mixture into the prepared ramekins and refrigerate until very firm, at least 4 hours or overnight.
Remove the chocolate pâtés from the ramekins, invert them onto plates and peel off the plastic wrap. Spoon Ľ c. of the Champagne Sabayon around each of the pâtés and garnish with fresh raspberries.
For the Champagne Sabayon:
In a bowl, combine the egg yolks, Champagne, sugar and salt. Set the bowl over a saucepan of gently simmering water and whisk constantly until thickened, about 5 minutes. Remove the bowl from the heat and whisk occasionally until the sabayon is cool. In another bowl, beat the heavy cream until it holds firm peaks and then fold the whipped cream into the Champagne Sabayon. Refrigerate it until chilled, at least 1 hour. The sabayon can be refrigerated up to one day. |
This recipe for Holly's Chocolate Pâté with Champagne Sabayon is from