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Silky Chocolate Pâté with Raspberry Coulis inspired by Cobblestones of Lowell
Inspired by Cobblestones of Lowell
Try the Original

Silky Chocolate Pâté with Raspberry Coulis

Dessert Vegetarian Gluten-free
This decadent chocolate pâté features a velvety-smooth texture similar to a rich truffle, sliced into elegant portions. The preparation focuses on creating an intensely chocolatey dessert that's both sophisticated and approachable. A bright raspberry coulis provides a perfect tart counterpoint to the deep chocolate flavor, cutting through the richness and adding vibrant color to this impressive finale.
Prep Time 25 mins
Cook Time 15 mins
Inactive Time 240 mins
Total Time 280 mins
Servings 10

Ingredients

  • 12 oz bittersweet chocolate (70% cocoa, chopped)
  • 1 cup unsalted butter (Cut into cubes)
  • 5 whole large eggs (At room temperature)
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp espresso powder (Optional, to enhance chocolate flavor)
  • 1/4 tsp sea salt
  • 1 tbsp Cointreau or Grand Marnier (Optional)
  • 2 cups fresh raspberries (Plus additional for garnish)
  • 3 tbsp granulated sugar (For coulis)
  • 1 tbsp lemon juice (Fresh)
  • 1 tbsp water
  • 1/2 cup heavy cream (Lightly whipped, for serving)
  • 8 small fresh mint leaves (For garnish)
  • 2 tbsp cocoa powder (For dusting)

Tools You'll Need

  • 9x5-inch loaf pan
  • Stand mixer with whisk attachment
  • Double boiler or heatproof bowl and saucepan
  • Fine-mesh sieve
  • Small saucepan
  • Plastic wrap
  • Sharp knife
  • Offset spatula

Chef's Tip

For the silkiest texture in your chocolate pâté, ensure all ingredients are at room temperature before mixing. When melting the chocolate and butter, use a gentle, indirect heat method like a double boiler to prevent the chocolate from seizing or becoming grainy. Allow the pâté to set completely before slicing with a warm, clean knife for perfect portions.

Instructions

  1. Line a 9x5-inch loaf pan with plastic wrap, leaving overhang on all sides for easy removal later.
  2. Create a double boiler by setting a heatproof bowl over a pot of barely simmering water (bowl should not touch water). Add chocolate and butter to bowl.
  3. Melt chocolate and butter together, stirring occasionally until completely smooth. Remove from heat and let cool slightly.
  4. In a stand mixer with whisk attachment, beat eggs and sugar on medium-high speed until pale and doubled in volume, about 5 minutes.
  5. Reduce mixer speed to low and gradually add chocolate mixture, vanilla, espresso powder (if using), salt, and liqueur (if using). Mix until just combined.
  6. Pour mixture into prepared pan. Tap pan gently on counter to release air bubbles.
  7. Cover with plastic wrap and refrigerate until completely set, at least 4 hours or overnight.
  8. For raspberry coulis: Combine raspberries, sugar, lemon juice, and water in a saucepan over medium heat. Cook, stirring occasionally, until raspberries break down, about 5-7 minutes.
  9. Strain mixture through a fine-mesh sieve, pressing with a spatula to extract all liquid. Discard seeds. Chill coulis until ready to serve.
  10. When ready to serve, use plastic wrap overhang to lift pâté from pan. Place on cutting board and remove plastic wrap.
  11. Dust with cocoa powder, then slice with a knife dipped in hot water and wiped clean between cuts.
  12. Serve slices with raspberry coulis, whipped cream, fresh raspberries, and mint leaves.

Plating

Slice the chocolate pâté into 1/2-inch thick portions. Place one slice slightly off-center on a dessert plate. Create a dramatic streak of vibrant raspberry coulis alongside the pâté. Add a quenelle or small dollop of lightly whipped cream on the opposite side of the plate. Arrange 3-4 fresh raspberries artfully on the plate and garnish with a small mint leaf. For an elegant finishing touch, dust the plate lightly with cocoa powder using a fine-mesh sieve.

Storage & Reheating

The chocolate pâté can be refrigerated, well-wrapped, for up to 5 days. The raspberry coulis will keep in an airtight container in the refrigerator for up to 3 days. For the best texture, remove the pâté from the refrigerator about 15 minutes before serving to take the chill off. Slice with a warm knife for clean cuts.

About This Recipe

This chocolate pâté draws inspiration from classic French chocolate terrine preparations, transformed into an elegant dessert that showcases pure chocolate flavor. The smooth, truffle-like texture is achieved through careful temperature control and gentle mixing techniques. The bright raspberry coulis provides a traditional French pairing that cuts through the richness of the chocolate while adding visual contrast. This sophisticated dessert offers the intensity of a flourless chocolate cake in a more refined presentation.

How did it turn out?

We'd love to hear about your experience making this recipe!