to welcome DH home. I will make this today because it has to freeze 8 - 10 hours. This is one of my husbands, well and childrens' favorite treats. Once again, if you lay out everything and get your own assembly line going this is very easy to make. Though I would surprise DH with this after a big hug and kiss of course!

Chocolate Pate’ with Berry Sauce

Pate’:
1 cup unsalted softened butter
2 1/4 cups sweetened cocoa powder ( I use Ghirardelli )
6 ozs. semisweet chocolate, chopped (I use Ghirardelli )
8 egg yolks
1/2 cup baker’s super fine granulated sugar
1/4 cup Disaronno Amaretto
1 1/4 heavy (whip) cream
*Chocolate extract (optional)
*Butter Flavoring (optional)

Berry Sauce:
1 1/2 cups Marionberries
1 1/2 cups Boysenberries
1 1/2 cups raspberries
1 1/2 cups blueberries
1/2 cup sugar
1/2 cup apple cider
4 Tbls. cornstarch
Raspberry Liquor
*Vanilla extract (optional)

For the pate’
Line a 9 x9 pan with parchment paper, spray the paper with no-stick cooking spray and set aside. Combine the softened butter and cocoa powder in a large mixing bowl and cream together until very smooth and light. (I do this first and run mixer while I do the next steps.) Melt the chopped chocolate over a double boiler until just melted. Remove from heat . In a small bowl mix the egg yolks & sugar until they reach a thick sauce like consistency. (3 -4 min.) Add the warm chocolate to the egg/sugar mixture and mix until well incorporated. Add the egg/chocolate mixture to the butter and sugar and beat until creamy & smooth. Add Amaretto......*Here I add Chocolate extract and Butter flavoring--not necessary but better! Set aside and Whip the cream in a separate bowl until stiff peaks form, Then gently fold it into the chocolate mixture until well blended. Transfer the batter to the prepared pan, spread evenly and tap on the counter top to remove any air bubbles. Cover and freeze for 8 - 10 hours. NOTE: If I feel my eggs are not perfectly fresh I have used Egg Substitute but The warm chocolate heats the egg mixture and I always use the freshest ingredients.

For the Berry Sauce:
Combine Half the berries in a saucepan, add the sugar and cook over med. - low heat until the juices flow. Mix the cider with the cornstarch in a cup and slowly blend into the cooking berries. Cook while stirring until the mixture boils and thickens. Remove from heat and add Raspberry Liquor to taste. ( I use approx. 1/4 cup and a splash of vanilla extract for good measure. ) Let cool and stir in remaining berries. Refrigerate until ready to serve.

Whipped Topping:
2 cups whipping cream
1/4 cup XXX sugar
Disaronno Amaretto to taste
Vanilla extract to taste
Whip together and reserve till serving.

Presentation:
To cut the Pate’, Use a heated sharp knife (Run under hot water and dry quickly). For each piece. In other words heat your knife slice a piece, run back under hot water and repeat for as many pieces are being served.
Spoon Berry sauce over each slice. I usually reheat SLIGHTLY in microwave. Be careful, you don’t want to melt your pate. Top each slice with a dollop of whipped cream. Enjoy with your favorite cup of coffee. Warning : Very rich but melt in your mouth decadent.

At Valentine’s day I made this in a heart shaped pan and you can be creative and use different cookie cutter shapes to fit the occasion. Just remember to use the same heating process. Put a couple of fresh mint sprigs on plate if desired.