Chocolate Pate with Creme Anglaise

Date Added: Mar 1, 2010 French Desserts
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Prep Time

10 mins

Cook Time

12 mins

Ready In

22 mins



*to adjust serving size click on "serving box".


This Chocolate Pate with Creme Anglaise recipe is a rich chocolate terrine served with a creamy vanilla sauce.


  • 80  Ounce(s) Weight Chocolate Semi Sweet
  • 1
  • 24  Ounce(s) Weight Unsalted Butter
  • 2
  • 16  Ounce(s) Weight Sugar
  • 3
  • 24  Each Egg Yolks
  • 4
  • 30  Each Egg Whites
  • 5


    1. Melt together the chocolate and butter, whip the egg yolks to a ribbon.
    2. whip the whites and the sugar to firm peaks.
    3. Fold the chocolate into the egg yolk ribbon and mix lightly.
    4. Fold the whites into the chocolate and yolks mix.
    5. Place in a pate mold and freeze overnight or for 12 hours.
    6. After removing from the freezer place your mold over boiling water for a minute to soften the mold so you can pop it out.
    7. Pop it out over a serving plate or pan.
    8. To plate up pour the Creme Anglaise on a serving dish.
    9. Next lay a slice the pate on the dish and decorate with some fresh mint and raspberries.

    Creme Anglaise


  • 1 Each Vanilla Bean Split Lengthwise
  • 2 Cup(s) Milk
  • 5 Each Egg Yolk
  • 1/4 Cup(s) Sugar
  • Directions

    1. Cut the vanilla bean in half, add to milk and let it boil.
    2. Sir the egg yolks with the sugar and whip to a ribbon.
    3. Next slowly add the milk & vanilla bean mixture to the egg ribbon and cook over a bain marie until the consistency of heavy cream.
    4. Chill before use.

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