Ingredients
1 cup heavy cream
6 oz semisweet chocolate chips (1 cup)
1 (1-ounce) square unsweetened chocol, ate, cut up
2 tbsp butter, softened
1 tsp vanilla extract or 1 t rum, cognac,, or gran marnier
Directions
1. In a 1-quart glass bowl, combine cream, semisweet chocolate, and
unsweetened chocolate. Heat in a microwave oven on HIGH 1-1/2 to 2
minutes, stirring once or twice, until chocolate is melted and
smooth. 2. Stir in butter until melted and mixture is smooth. Stir in
vanilla. Turn into a 2-or 2-1/2-cup cheese or pate crock or into 2 or
3 individual souffle dishes. Refrigerate until firm, 2 to 3 hours.
Once firm, cover with plastic wrap and refrigerate until 1 hour
before serving time. Store in refrigerator and use within 5 days.
Note: Pate can also be heated in microwave oven on HIGH 1-1/2 to 2
minutes, until mixture reaches sauce consistency when stirred and is
warm. Serve warm sauce over cakes, ice-cream, or fruits. Source: 365
Great Chocolate Desserts Reformatted by: CYGNUS, HCPM52C
Servings: 1 servings
Chocolate Pate Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into distant history, at least as far back as the Egypt of the Pharoahs, and maybe even further. However, generally, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to historians is a collection of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As we move into Roman times around 25BC a roman called Apicius assembled a few documents detailing recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the early Romans made use of many aromatic flavours, including many that are still in use today like thyme, fennel and parsley. Moving on, there were two recipe books published in the 1300s : one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are unconnected to the spicy food that is served today, but rather descriptions of the types of food on the tables of the rich and wealthy people of that time. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices such as basil and rosemary. These new foods and spices was responsible for an eruption in books on cooking, some of which still exist in academic collections. During the following few centuries, the upper-class families of Wesstern Europe competed to serve up the most extravagent banquests, and as a consequence, chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century that fine cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the 1900s, cookery publications were highly popular as a result of more people being able to read, leisure time and having more money. The revolution that is television brings us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Chocolate Pate recipe.
