Chocolate Pate with Fresh Plum Sauce

Total Time:
48 min
20 min
3 min
25 min

10 to 12 servings

  • Pate:
  • 1 pound best-quality bittersweet chocolate or 12 ounces semisweet plus 4 ounces unsweetened chocolate, coarsely chopped
  • 3/4 cup ruby port
  • 3/4 cup chopped unsalted macadamia nuts or almonds
  • 1/2 cup whipping cream
  • Sauce:
  • 2 tablespoons unsalted butter
  • 2 1/2 cups chopped plums (about 1 pound) or pitted cherries
  • 1/3 cup sugar
  • 1/2 cup ruby port
  • Pinch freshly grated nutmeg
  • Topping:
  • 1 cup whipping cream
  • 2 tablespoons sifted powdered sugar
  • 1 teaspoon pure vanilla extract
  • Prepare the pate: Line a 9 by 5-inch loaf pan with parchment paper or foil; set aside. Melt the chocolate in a double boiler over low heat. Add the wine and whisk to blend. Remove from the heat and stir in the nuts. Cool to room temperature.

  • Whip the cream until soft peaks form. Gently fold the chocolate mixture into the whipped cream.

  • Pour into lined loaf pan, cover, and refrigerate overnight or at least 3 hours. (The pate can be made up to 5 days in advance.)

  • Prepare the sauce: Melt the butter in a saute pan over medium heat. Add the plums and saute until the plums begin to soften, 2 to 3 minutes. Add the sugar and cook until the sugar begins to caramelize, 4 to 5 minutes. Add the wine and simmer over low heat until slightly thickened, 3 to 5 minutes. Remove from the heat and stir in the nutmeg. (The sauce can be prepared and refrigerated up to 24 hours in advance. Serve at room temperature.)

  • Prepare the topping: Whip the cream until soft peaks form. Sprinkle in the sugar and vanilla and whip just to blend.

  • To serve: Use a warm knife to slice the pate into 1/2-inch slices. Top each serving with plum sauce and whipped cream.

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