Chocolate pate

 
                               Chocolate Pate
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        semisweet chocolate
      3/4  cup           butter
    1      cup           water
                         a little wine to taste
 
   Prepare an appropriately shaped pan or container by fitting a layer of 
 plastic wrap inside, with lots of wrap left hanging over the side.    In a
 double boiler, melt the chocolate with butter and gently wisk in wateÿ 
 and wine (no, not whine) . When it is VERY smooth, pour into the prepared  pan
 and gently fold the ends of the plasti over the top. Let it chill for ú
  few hours.	Carefully peel off the plastic, then turn it out onto a chilled
 attractive  serving plate. This is a good time to decorate it with icing
 flowers or  chef's raspberry squirt - the kind they use in trendy restaurants.
 The patþ  should have the consistency of Belgian 'ice' chocolate and
 will not be too  sweet. Like butter, it will come to room temperature quickly,
 so if you  want it to be elegant, slice and serve it while it's cold.	  (The
 kids love this at room temperature to spread on plain European tea  cookies,
 so you might want to make up a smaller container just for the	small fry.)
  
 
 
 
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