Chocolate Pâte Recipes

CHOCOLATE PIE

Steps:

• For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
• For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
• Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
• For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.

OLD FASHIONED CHOCOLATE PIE

Steps:

• In lge saucepan, combine sugar, cocoa, flour& salt Gradually add water Cook& stir over med.
• heat until mixture comes to a boil Cook& stir for 1 minute or until thickened Remove from heat Stir in butter and vanilla Pour into pastry shell Refrigerate for 2-3 hrs.
• before slicing Garnish with whipped cream.

CHOCOLATE PATE

Steps:

• Preheat oven to 350 F, 180C, Gas Mark 4.
• Coat a 9" or 10" bread loaf pan with cooking spray or lightly butter and set aside.
• Boil water in a kettle.
• Place butter, sugar and coffee in a double boiler (or place large mixing bowl on top of medium saucepan filled with boiling water) and heat until all butter is melted.
• Stir in broken chocolate and mix until smooth.
• Remove from heat (or remove mixing bowl from saucepan) and cool for 10 minutes.
• Add eggs one at a time either mixing by hand or using a hand mixer at a slow speed (only blend, do not beat).
• Pour into greased bread pan.
• Place bread pan in a roasting pan filled with 1 to 1 1/2 inches of warm water.
• Place in oven for 60-75 minutes.
• Remove just before it starts to brown on the edges.
• Let stand until it cool to touch (will reduce in size).
• Place tightly covered in refrigerator for at least 6 hours or overnight to set.
• To remove from pan, fill sink with 2-3 inches hot water and place pan in sink (careful not to let water spill in chocolate).
• Let sit 10-15 minutes (depending on water temp) and run a small sharp knife around to aid removal.
• Place serving plate on top and flip over.
• Cut into thin pieces.
• Serve with clotted cream, cream, whipped cream topped with fresh raspberries.
• Serves 12-15 slices.
• *N.B.Chocolate should be less than 60% cocoa content.A higher cocoa content will make the paté grainier.
• N.B.You can double the recipe and fill within ¼ inch of top of bread pan.Prepare ramekin dishes for left over liquid.

EASY CHOCOLATE PATE SUCREE

Steps:

• Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolks and vanilla, and process until mixture just begins to hold together (no longer than 30 seconds).
• Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

CHOCOLATE PATE SUCREE

Steps:

• Place the flour, cocoa, sugar, and salt in the bowl of a food processor, and pulse several times to combine. Add the butter, and pulse until the mixture resembles coarse meal, about 10 seconds. Add the egg yolks and vanilla, and process just until mixture begins to hold together, no more than 30 seconds.
• Turn dough out onto a lightly floured surface, and form into a disk. Cover in plastic wrap; refrigerate for 30 minutes, or until ready to use.

CHOCOLATE PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a cast iron skillet over medium low heat, melt the butter.
• Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
• Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
• Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).