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Chocolate Pâté

Most impressive. Can be prepared two days ahead. Do not freeze.

1 cup butter (not margarine)
3 cups semi-sweet chocolate chips
1 tsp instant coffee granules, crushed to a powder (optional)

½ cup granulated sugar
2 large eggs
1 tsp vanilla

1-½ cups whipping cream

Raspberry Coulis
2 squares (1 oz each) white baking chocolate, melted


Line 9 x 5 x 3 inch dampened loaf pan with plastic wrap.

Melt butter in large saucepan over hot water, or on low. Add chocolate chips and coffee granules, stirring constantly, until smooth. Do not overheat. Pour into large bowl.

Add sugar. Beat well. Beat in eggs, 1 at a time. Beat until sugar is dissolved. Mix in vanilla.

Beat whipping cream in small bowl until stiff. Fold into chocolate mixture. Turn into pan. Cover loosely, Chill for at least 8 hours or overnight.

Unmold pâté onto platter. Cut slices ¾-inch thick with hot knife. Lay slice cut side down on individual plate. Spoon raspberry coulis on one side or all around slice. Make heart design using melted white chocolate. Cuts into 16 slices.

*To make heart design using melted white chocolate: Pipe drops of chocolate onto the coulis at even intervals. Draw thin knife or wooden pick through middle of circles, starting at top circle and not stopping until final heart has been formed.