Chocolate - Pate Du Chocolate With Creme Anglaise
4 Ounces semisweet chocolate
1/2 cup butter
5 egg yolks
1/2 cup granulated sugar
2/3 cup unsweetened cocoa powder
1 1/2 cups whipping cream
Creme Anglaise (recipe follows)
Toasted sliced almonds
Melt chocolate with butter; let cool. In bowl, beat egg yolks with sugar until thick and pale in colour; beat in cocoa. Beat in cooled chocolate mixture Whip cream and fold into chocolate mixture. Turn into 8 X 4 inch loaf pan lined with plastic wrap. Cover and refrigerate for 2 hours. To serve unmould pate and remove plastic wrap. spoon Creme Anglaise onto dessert plates. Top each with 1/2 inch slice of chocolate pate. Sprinkle with toasted almonds.
5 egg yolks
1/3 cup granulated sugar
2 cups hot milk
1 tsp vanilla.
In bowl beat egg yolks with sugar until thick and pale in colour; gradually whisk in hot milk. Transfer to very heavy saucepan; cook over medium heat, stirring constantly with wooden spoon, for 5 minutes or until thickened slightly and sauce coats the back of a spoon. Be
careful not to boil. Stir in vanilla. Strain through fine sieve into bowl. Let cool; cover and refrigerate until chilled or for up to 1 day.
Makes about 2 cups.
Source: Canadian Living