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Double Chocolate Mint Pate with Creme Anglaise
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Bon Appetit via Aunt Pauline
| Dark chocolate layers | |
| 1¼ cups | whipping cream |
| ½ cup (1 stick) | unsalted butter, cut into pieces |
| 1 pound 11 ounces | bittersweet, (not unsweetened) or semisweet chocolate, chopped |
| 1 ounce | unsweetened chocolate, chopped |
| 1 teaspoon | peppermint extract |
| 9 large | egg yolks |
| ½ cup | sugar |
| ¼ cup | water |
| White chocolate layers | |
| ¼ cup plus 2 tablespoons | whipping cream |
| 3 tablespoons | unsalted butter, cut into pieces |
| 12 ounces | imported white chocolate, chopped |
| 1 tablespoon plus 2 teaspoons | sour cream |
| ¼ teaspoon | peppermint extract |
| ¼ cup plus 1 tablespoon | whipping cream, chilled |
| Chocolate garnish | |
| 4 ounces | bittersweet, (not unsweetened) or semisweet chocolate, chopped |
| ¼ cup (½ stick) | unsalted butter |
| 3 drops | peppermint extract |
| Crème Anglaise | |
| 3 cups | half & half |
| 1 cup | sugar |
| 1 | vanilla bean, split lengthwise |
| 10 | egg yolks |
Dark chocolate layer: Line 9-inch square baking pan with 2-inch high sides
with foil, extending over sides. Bring cream and butter just to simmer in a heavy medium saucepan over medium heat, stirring occasionally. Reduce heat to low. Add both chocolates and stir constantly until melted. Pour into large bowl. Mix in peppermint extract.
Using electric mixer, beat yolks in medium bowl to blend. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238?F (softball stage), tilting pan to submerge thermometer, about 5 minutes. Gradually beat hot syrup into yolks and continue beating until very thick and tripled in volume, about 5 minutes. Fold yolk mixture into warm chocolate mixture. Pour half of dark chocolate mixture (about 3¼ cups) into prepared pan; smooth with back of spoon. Tap pan on counter to make level layer. Freeze while preparing white chocolate.
White chocolate layer: Bring ¼ cup plus 2 tablespoons cream and butter just to simmer in heavy medium saucepan over medium heat. Reduce heat to low. Add chocolate and stir constantly until melted. Remove from heat. Mix in sour cream and peppermint extract. Pour into medium bowl. Cool until no longer warm to touch, about 8 minutes.
Using electric mixer, whip ¼ cup plus 1 tablespoon cream to stiff peaks in small metal bowl. Gently fold cream into white chocolate mixture.
To assemble: Spread _ of white chocolate mixture (about 1½ cups) over dark chocolate layer in pan; smooth top. Tap pan on counter. Freeze until almost firm, about 15 minutes. Spread remaining dark chocolate mixture over, smooth top. Tap pan on counter. Freeze until almost, about 15 minutes. Spread remaining white chocolate mixture (about ¾ cup plus 2 tablespoons) over dark chocolate. Freeze until almost firm, about 15 minutes. Cover pâté with plastic wrap and chill until firm, about 4 hours.
Lift pâté from pan using foil sides as aid. Run small sharp knife around sides of pâté to loosen. Peel back foil sides. Cut pâté in half using long thin warm knife, forming two 9x4½-inch rectangles. Run long warm knife across surface of one rectangle to melt just slightly. Invert second rectangle atop first, using foil bottom as aid (two white chocolate layers will be together). Press gently to adhere. Refrigerate until firm, about 3 hours. (Can be prepared 1 week ahead. Cover with plastic and chill.)
Crème Anglaise: Combine half & half, cream, and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add pod [I used 1 teaspoon vanilla extract]. Bring mixture to simmer over medium heat. Whisk yolks in medium bowl to blend. Gradually whisk in some of hot half & half mixture. Return mixture to saucepan and stir until slightly thickened, about 5 minutes; do not boil. Strain into bowl. Cover tightly and refrigerate until well chilled. (Can be prepared 2 days ahead). Makes 5 cups
Chocolate garnish: Melt chocolate with butter in heavy small sauce pan over low heat, stirring until smooth. Mix in peppermint extract.
To serve: Remove plastic wrap and foil from pâté. Cut pâté into ¾-inch thick slices using long thin warm knife, wiping knife clean between slices. Transfer 1 slice to each plate. Run tip of small sharp knife across surface of white chocolate layers to remove any dark chocolate that may have seeped through if desired. Pour _ cup Crème Anglaise around each slice of pâté. Spoon ¼ teaspoonful of chocolate garnish mixture onto Crème Anglaise on one plate, forming small round. Repeat 6 more times, forming 7 chocolate rounds, spaced evenly around pâté. Run tip of knife through center of each chocolate round to create half-hearts that link in a circle. Repeat with remaining desserts. Garnish with chocolate leaves and fresh mint leaves.
Makes 12 servings.
I admit it, this is not easy to make and it is very, very, very, rich, but it is delicious. The servings are so rich that each slice could easily be cut in half and so you would have 24 servings instead of 12. For that special luncheon when you are out to impress everyone. From Bon Appetit via Pauline Viviano.
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