Recipe courtesy of Nicole Aloni

Chocolate Pate with Fresh Plum Sauce

  • Level: Easy
  • Total: 48 min
  • Prep: 20 min
  • Inactive: 3 min
  • Cook: 25 min
  • Yield: 10 to 12 servings
Save Recipe



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


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


1 cup whipping cream

2 tablespoons sifted powdered sugar

1 teaspoon pure vanilla extract


  1. 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.
  2. Whip the cream until soft peaks form. Gently fold the chocolate mixture into the whipped cream.
  3. 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.)
  4. 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.)
  5. Prepare the topping: Whip the cream until soft peaks form. Sprinkle in the sugar and vanilla and whip just to blend.
  6. To serve: Use a warm knife to slice the pate into 1/2-inch slices. Top each serving with plum sauce and whipped cream.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chocolate Moon Dessert

Chocolate Orange Mousse

Chocolate-Dipped Strawberries

Banana Chocolate Spring Rolls

Challah Bread Pudding with Chocolate and Raisins

Grilled Figs with Ricotta and Molasses or Melted Chocolate

Milk Chocolate and Lemon Pot de Creme

Champagne Sabayon on Top of Milk Chocolate Sauce and Fresh Berries