Desserts · Recipe

Triple-Layered Chocolate Pate

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It may still be a little cold for ice cream yet, but this is one DELICIOUS dessert! I won’t lie, this isn’t the easiest recipe I have posted, it takes a little time and work, however I promise you that the end results are very much worth the effort! It is a triple-layered piece of heavenly deliciousness, that will have you going back for another piece. The cayenne pepper gives it a subtle heat, that is just the kick this perfect chocolate dessert needs.

Ingredients

16 oz. (450 g) mascarpone cheese

1 can (14 oz. or 300 ml) sweetened condensed milk

2 oz. (60 g) white chocolate, chopped

2 cups (500 ml) plus 1 tbsp. (15 ml) heavy whipping cream, divided

1/4 tsp (1 ml) ground cayenne pepper

4 oz. (125 g) semi-sweet chocolate, chopped

Glaze

6 oz. (175 g) semi-sweet chocolate, chopped

1/2 cup (125 ml) heavy whipping cream

1 tbsp. (15 ml) butter

Additional ground cayenne pepper and chocolate curls (optional)

Directions

  1. Line loaf pan with plastic, allowing 1 in. (2.5 cm) to extend past sides. Beat mascarpone cheese in medium bowl on medium speed of electric mixer until creamy. On low speed, gradually beat in condensed milk. Spoon 1 1/2 cups (375 ml) of the mascarpone mixture in small bowl. Place white chocolate, 1 tbsp. (15 ml) of the cream and cayenne pepper in microwavable bowl; microwave, uncovered, on HIGH 30-45 seconds or until mostly melted, stirring after 30 seconds. Add white chocolate mixture to mascarpone mixture in small bowl; mix well
  2. Place semi-sweet chocolate in clean, dry microwavable bowl; microwave as directed in Step 1. Add melted chocolate to mascarpone mixture in medium bowl; mix well
  3. Pour remaining 2 cups (500 ml) cream into mixing bowl, using clean beaters, beat on medium-high speed until soft peaks form. Fold 1 cup (250 ml) of the whipped cream into white chocolate mixture using spatula. Fold remaining whipped cream into semi-sweet chocolate mixture
  4. Spoon 2 cups (500 m) of the semi-sweet chocolate mixture into prepared pan; spread evenly using spreader. Top with white chocolate mixture, spreading to edges. Top with remaining semi-sweet chocolate mixture, spreading to edges. Cover with plastic wrap and freeze 4 hours or overnight
  5. For glaze, combine chocolate, cream and butter in clean microwavable bowl. Microwave, uncovered, on HIGH 1 1/2 minutes or until mostly melted, stirring every 30 seconds. Cool glaze slightly before proceeding
  6. Place parchment paper under wire rack. Remove plastic wrap and invert pate onto cooling rack; remove remaining plastic wrap covering pate. Spread glaze over top and sides of pate using spreader. Let stand 6-8 minutes or until glaze is set. Transfer pate to serving platter; sprinkle with additional cayenne pepper and garnish with chocolate curls, if desired. Cut pate into slices
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