Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8-10 servings 4 T Unsalted butter
15 ea Ounces Hershey's semisweet 4 lg Egg yolks
-chocolate 3/4 c Powdered sugar
1 c Heavy cream 6 T Dark rum

--------------------------GARNISH-------------------------------
Raspberry Sauce Sweetened whipped cream

In top of a double boiler over simmering water, melt chocolate with
cream and butter. Beat with wire whisk until mixture is smooth and
glossy. Remove from heat and add yolks, one at a time, beating well
after each. Add powdered sugar, whisking constantly until smooth. Mix
in rum. Butter a small 4-cup loaf pan. Put waxed paper in pan,
leaving small overhang, and butter sides and bottom of paper-lined
pan. Pour chocolate mixture into pan, cover with plastic wrap, and
freeze overnight. To remove pate, gently loosen waxed paper from pan.
If it sticks, set in hot water for a few seconds. Turn pate over
onto a serving plate and remove waxed paper. Using a hot knife, slice
pate 1/3 to 1/2-inch thick. Present chocolate pate slice on a pool of
Raspberry Sauce and top with a generous dollop of sweetened whipped
cream. Raspberry Sauce: 2 10-oz packages frozen raspberries in syrup,
thawed 1/4 cup sugar 2 to 3 Tbsp Grand Marnier liqueur Drain 1
package raspberries and discard juice. Retain juice from other
package. Puree fruit, juice, sugar and liqueur in food processor or
blender; strain puree to remove seeds. Chill until ready to use.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

Browse by categories