Chocolate Pate With Coffee Aspic

Submitted by Diana Adcock

"Excellent Summer Dessert!"

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 10

ingredients

• 2 teaspoons unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons white sugar
• 1⁄2 cup very strong black coffee
• 2 tablespoons Kahlua

• For the Mousse

• 2 1⁄2 teaspoons unflavored gelatin
• 1 tablespoon cold water
• 3 egg yolks
• 1⁄2 cup white sugar
• 1⁄2 cup hot milk
• 8 ounces good quality bittersweet chocolate, melted
• 1 1⁄2 cups whipping cream (35% milk fat)

• For garnish

• chocolate curls, optional

directions

1. In a medium glass bowl sprinkle gelatine over cold water.
2. Let stand 1 minute.
3. Add the sugar, hot coffee and Kahlua, stirring until the sugar dissolves.
4. Lightly butter a 9x5 loaf pan.
5. Line with a 4 inch wide piece of waxed or parchment paper-long enough to overhang the long sides of pan.
6. Smooth.
7. Pour coffee mixture into pan and place in the fridge until set-about 20 minutes.

8. For the Mousse:

9. In a medium saucepan sprinkle gelatine over the water.
10. Let stand for 1 minute.
11. Whisk in the yolks and sugar.
12. Blend well.
13. Stir in hot milk.
14. Over medium heat cook, stirring constantly for 5 minutes or until thick enough to coat the back of a spoon.
15. Stir in melted chocolate and let cool.
16. Whip cream until stiff.
17. Fold cream into cooled chocolate mixture.
18. Spread mousse evenly over coffee aspic.
19. Cover and chill 3 hours.
20. Turn out onto a serving platter-remove paper (looks funny if you don't).
21. Garnish with curls either on your dessert or the serving platter.