If you are a chocolate lover, this is the dessert for you. Many thanks to the chefs at the Viking Cooking School for sharing this recipe. I suspect it's one I'll prepare often and I think you will, too!
Line 2 mini loaf pans (5 1/2 x 2 3/4 x 2-inch) with plastic wrap.
Combine the chocolate, butter, raspberry liqueur and cream in the top of a double boiler; place over barely simmering water, stirring occasionally. When the chocolate has completely melted, whisk until smooth, then whisk in the egg yolks.
Divide the mixture between the lined loaf pans. Tap the pans gently on the counter to settle the chocolate mixture evenly. Cover and chill until firm, approximately four hours in the refrigerator or 1 1/2 to 2 hours in the freezer.
To serve, unmold the pate by grasping the edges of the plastic wrap and pulling the pate up and out of the pans. Remove the plastic wrap and use a long, thin-bladed slicing knife to slice the pate into 1/2-inch thick slices and place on plate to soften at room temperature, about 15 minutes. Serve with fresh fruit.
You can use bittersweet chocolate in place of semi-sweet, if you prefer.
This recipe may be doubled and chilled in a 6-cup terrine mold or loaf pan. It may also be halved and chilled in a 2-cup mold or mini loaf pan. Make the pate in advance. Store, tightly wrapped, in the freezer for up to one month or in the refrigerator for up to one week. Replace the Chambord with Kahlua, Frangelico, or Amaretto.
Recipe provided by The Viking Cooking School.
Time to prepare: 2 hours, 30 minutes.