Dark and Decadent Chocolate Pâté
With heart-healthy flavonoids from the dark chocolate and monounsaturated fats from the avocado, this is a cholesterol-free indulgence that’s actually good for you!
Gluten free or gluten free option
Nut free or nut-free option
Soy free or soy free option
Make Ahead RecipeYes
OccasionFormal Dinner Party
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturechocolatey, rich, sweet
Type of Dishchocolate dessert, dessert
- Scant ½ cup (115 g) packed avocado purée from a barely ripe avocado (about one small avocado)
- 1 tsp (5 ml) pure vanilla extract
- Pinch fine sea salt
- 9 ounces (255 g) good quality dark chocolate (70% cocoa is best, but chocolate chips work, too), chopped (about 1-½ cups)
- ¼ cup (60 ml) freshly squeezed orange juice (remove any large pieces of pulp)
- 1 Tbsp (15 ml) pure maple syrup
Line a miniature loaf pan (about 6 × 3”, or 15 × 7.5 cm) with plastic wrap and set aside.
In the bowl of a food processor, whir the avocado purée, vanilla and salt. Set aside while you melt the chocolate.
In a heavy-bottomed pot set over the lowest heat possible, combine the chocolate, orange juice, and maple syrup. Stir constantly until melted and smooth, about 5 minutes. Immediately scrape the chocolate mixture into the food processor with the avocado, and blend again until perfectly smooth and glossy. Turn the mixture into the loaf pan and smooth the top.
Refrigerate, uncovered, until the top is firm and dry; then cover the top with more plastic wrap and refrigerate until the entire loaf is firm, 4-6 hours or overnight.
To unmold, remove plastic from the top of the loaf. Invert over a serving dish and remove the loaf pan, then carefully peel away the plastic. Serve in thin slices with fresh berries and/or Coconut Whipped “Cream”. May be frozen; defrost, wrapped in plastic, in the refrigerator overnight.
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2009 Ricki Heller