Chocolate, the Food of Love
This lavish chocolate make-ahead dessert without the work will pave the way to your valentine’s heart.
Did you know that chocolate contains the same chemical that is produced when you fall in love? When we eat chocolate, Phenylalanine is produced in our brains and is the same feeling we get when we are falling in love. Chocolate and Valentine’s Day are a match made in heaven so this year instead of buying chocolates, why not make a silky, decadent chocolate dessert? You will score points for taking the time to produce something made from the heart and bring out our inner chocolate artist to impress your Valentine. Working with chocolate is not difficult; it just takes time and a little patience and yet oh-so impressive.
I adapted this recipe from Ginnie Bivona, author of The Seductive Chef, Lone star productions, 2009. It’s a departure from the traditional chocolate truffle treats but made with the same ingredients.
Chocolate Truffle Pate with Short Cut Crème Anglaise and Fresh Raspberries
This dish originates from France and is often called a Pave, which translates to “pavers or paving stone” because of its shape. Serve after a light dinner, it will add to the romantic atmosphere.
Serves 10 (1 lover and 8 lucky fellow office workers)
16 ounces (1 pound) good-quality semisweet chocolate (Ghirardelli brand is recommended)
2 ounces unsweetened chocolate pieces
2 cups heavy whipping cream
¼ cup (1/2 stick) butter, room temperature
3 egg yolks from pasteurized shell eggs (pasteurized eggs are available in the dairy section of your grocer)
¼ teaspoon of vanilla extract
½ teaspoon cinnamon
1 pint fresh Raspberries
1 Cup Short Cut Anglaise Sauce (Recipe Follows)
1. Line an 8 ½ x4 1/2 inch loaf pan with plastic wrap allowing the wrap to drape over the edges so that you can remove the loaf easily after it sets.
2. In a heavy-bottomed saucepan with a pour spout, heat 2 cups of cream to almost boiling (you can do this on the stove or in the microwave in a 4 cup
glass measuring cup).
3. While the cream is heating, break up the semisweet and unsweetened chocolates in pieces. Place them in the work bowl of a food processor, fitted with the metal knife blade. Process until the chocolate is quite fine and granular. Then, with the machine running, pour the hot cream through the feed tube and process until smooth, stopping to scrape the bowl as necessary.
4. Add the soft butter and pasteurized egg yolks, processing again briefly to incorporate the ingredients. Add the vanilla and cinnamon and process one more time.
5. Pour the mixture into the loaf pan and whack a couple of times gently to knock out any air bubbles, smooth out the top with a silicone spatula, and, chill overnight in the fridge. To serve, lift out the pan turn it over gently and place it on a pretty plate. Before cutting, run a knife under hot water and slice. Cut into 1/2 inch slices, and place each slice on a plate. Spoon several tablespoons of Anglaise
on top. Garnish with a sprinkling of fresh raspberries.
Short Cut Anglaise
Purchase a pint of your favorite premium vanilla ice cream (don't use Fat-Free). Scoop it out of the carton place it in a bowl and let it thaw in the fridge overnight for 24 hours prior to serving.