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Chocolate paté recipe for those who are still nailing their COVID weight loss goals.

See what that is, kids? That's what we call "ironic pentameter".



Photo from Just A Pinch, but my paté looks way better.

Wow, I'm humble, eh?




Ahem...


So, since I could and wouldn't fill Beth Moore's Sunday morning feed about buttermilk pie with my own long and detailed recipe thread, and I couldn't upload a file in the comments, here we go...

Also, aren't you glad this isn't a Youtube recipe video in which I show clips of melting chocolate and 9 pop-ups clog the screen and then cringey music comes on and you madly search for the "go to recipe" button?


Ahem 2.0....




So here you all go, Jennifer Major's Chocolate Paté.


1 cup butter

2 cups semi sweet chocolate chips

1 cup milk chocolate chips

1/2 cup white sugar

2 eggs

1 1/2 cups whipping cream, whipped

So...over a very low heat melt the butter and sugar. Whisk as much as possible to dissolve the sugar granules. Ideally this will take 45 minutes to an hour. Keep the heat as low as possible so as not to burn the butter. Keep whisking every few minutes. I just come and go as it dissolves, I don't stay in the kitchen with a magnifying glass to see the sugar dissolve.


Whip the whipping cream until thick/ almost stiff, set aside. (DO NOT WHIP UNTIL STIFF)

Once the sugar has dissolved, raise the heat just slightly and add the chocolate chips. I use Hersheys, I just find them to be the most consistent in flavour.

Once the chocolate has melted, whisk in the eggs, one at a time, leaving over the heat for a few minutes. This will cook the eggs.

Gently fold in the whipped cream, slowly so you don't beat down the cream.

Once you've finished blending everything, get a loaf pan and some saran wrap. Wet the insides of the loaf pan, this will help the saran wrap to adhere well to the pan, then line the pan with the plastic wrap. SLOWLY pour the chocolate mixture into the pan. Chill overnight, don't freeze, and serve with a fruit coulis, fresh fruit, whipping cream, or have it straight.


Oh yes, when you are ready to serve it , place a plate upside down on top of the pan and quickly flip the pan onto the plate. Cut with a hot knife. 


Just so you know, it's supposed to serve 16 slices. Ha. And each serving is....493 calories.

I usually get 12 slices from this. That's roughly 657 1/2 calories per slice.

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