Lighter Chocolate-Almond Pate
From jo_jo_ba 16 years ago
- 7-20 minutes to make
- Serves 8
A rich, creamy chocolate and almond dessert that has a consistency that can only be described as pate. Don't let that throw you off, though. It's delicious! "Cook" time is final chill time.
Ingredients
- 2 1/2 cups evaporated milk (not sweetened condensed) shopping list
- 1 1/2 Lbs best-quality bittersweet chocolate, chopped shopping list
- 1/4 cup amaretto liqueur shopping list
- 2 teaspoons vanilla shopping list
- 1/4 cup unsalted butter or stick margarine, cut into pieces shopping list
- 1 cup almonds, sliced and toasted shopping list
How to make it
- Line a loaf pan with plastic wrap or parchment.
- Place evaporated milk in a saucepan, heat just until small bubbles rise around the edges. Remove from heat.
- Add chopped bittersweet chocolate, stirring until completely melted and smooth.
- Add amaretto, vanilla, and butter to the melted chocolate mixture, stirring until combined.
- Place toasted almonds in a separate bowl and cover with about 1/3 of the melted chocolate mixture.
- Press into the bottom of the loaf pan and refrigerate about 30 minutes.
- Pour remaining melted chocolate mixture (warm slightly in microwave if necessary) on top of the chilled almond layer.
- Refrigerate at least 12 (I reccomend 24) hours to firm and let flavours meld.
People Who Like This Dish 3
- pinkpasta Upstate, SC
- matelda Georgetown, MY
- jo_jo_ba Oshawa, CA
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