Chocolate? Did I hear someone mention chocolate? Oh chocolate pâté and salt you say? Count me in.
It’s no secret that I love chocolate more than any food in the world. Other than perhaps apples, blue cheese and maybe some good truffles (I was referring to the fungi but chocolate ones count too). I’ll come out and say it; my name is Mallory and I have an addiction to chocolate. Come to think of it, I’m pretty sure I’ve admitted that to you before, but just in case anyone was wondering, now you have proof.
I’ve actually been pretty good lately. I used to consume it once a day, religiously. But after considering the cost both physically and financially (you can’t just buy any cheapo chocolate out there), I’ve managed to wane down my daily dosage. Now it’s more of a “once or twice a week” thing. Unless of course there are stressful exams in which case, make as much of this chocolate pâté as you want and eat the majority of it yourself.
Be sure to remember the salt. By all means, you can omit the cocoa nibs and olive oil if that’s not your thing, but the salt is a must. It brings out flavors in chocolate that you never knew existed. And it has to be the coarse stuff too. The crunch is a nice addition (plus it doesn’t just dissolve right into the chocolate).
Other than that, all you really have to do is eat it. Tell everyone to shut up, go to your happy place and savor every last little bite. And then go grab another one.
Adapted from Bernard Callebaut
100g 70% dark chocolate (that’s one bar of Lindt, Green & Blacks, etc.)
40g (about 3 tbsp.) butter
1/2 cup whipping cream
2 tbsp. sugar
1 tbsp. Frangelico liqueur (or any other flavor combination that you like with chocolate, like Grand Marnier)
1/4 cup pistachios
2 tbsp. cocoa nibs
coarse sea salt, cocoa nibs and olive oil, as needed to garnish
Melt the chocolate and butter together over a double boiler or in the microwave. Just make sure you set it on 20-30 second intervals and check after each to ensure the chocolate doesn’t scorch. Once the mixture is fully melted, set it aside to cool slightly.
Whip the cream to soft (not stiff!) peaks. It should have some body but overall, remain fairly loose. Add the sugar and Frangelico and whip to combine.
Stir the pistachios and cocoa nibs into the cooled chocolate/butter mixture. Gradually fold this into the whipped cream. Line 4 cups of a muffin tin with plastic wrap. Spoon the pâté into the muffin tins, cover with another layer of plastic wrap and refrigerate until firm (set aside 2 hours to be safe).
To serve, unmold the chocolate pâté onto the serving vessel of your choice. Finish each with a handful pinch of sea salt and cocoa nibs, drizzling lightly with olive oil.