Chocolate Pate
Makes one loaf (8-10 servings)

This is a decadent spread that can be served as a spread for fruit or cookies, or it can be sliced and served as a dessert. Doesn't that make your mouth water, and your arteries harden? What could be better? Easy and elegant. Enjoy!

Pate:
   15 ounces (2 1/2 cups) semisweet chocolate
   4 large egg yolks
   1 cup heavy cream
   3/4 cup powdered sugar
   4 Tablespoons butter
   6 Tablespoons rum*
(*substitute 5 Tablespoons water + 1 Tablespoon vanilla)

Garnishes:
   Raspberry sauce
   Grated chocolate
   Sweetened whipped cream
   Creme Anglaise
   Chocolate curls
   Strawberry sauce
   Fresh fruit
   Strawberry fans
   Edible flowers
   Candied flowers

Pate:
In top of a double boiler over simmering water, melt chocolate with cream and butter. Beat with wire whisk until mixture is smooth and glossy. Remove from heat and add yolks, one at a time, beating well after each. Add powdered sugar, whisking constantly until smooth. Mix in rum (or substitute). Butter a small 4-cup loaf pan. Put waxed paper in pan, leaving small overhang, and butter sides and bottom of paper-lined pan. Pour chocolate mixture into pan, cover with plastic wrap, and freeze overnight.

To remove pate, gently loosen waxed paper from pan. If it sticks, set in hot water for a few seconds. Turn pate over onto a serving plate and remove waxed paper. Using a hot knife, slice pate 1/3 to 1/2 inches thick.

Present chocolate pate slice on a pool of sauce and top with a dollop of cream. Garnish as you see fit.

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