Michael "Dog3" Lonergan wrote on 17 Nov 2006 in rec.food.cooking

> Sounds to me like condensed milk along with maybe some chocolate fudge
> pudding mix although I'm not sure if you can get pudding to set firmly
> enough to slice into coinlike shapes.
>

If this would be kept and served at less than room temp...My chocolate Pate
recipe would be a nice filling...But alas it doesn't take to room temp for
long periods ( say anything over a hour)..it melts.

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aka Kathy's Chocolate Pate

none

1 cup unsalted butter 250 ml
1/4 cup granulated sugar 50 ml
4 egg yolks
2 tbsp. brandy 30 ml
2 tsp. vanilla 10 ml
8 oz semi-sweet chocolate 250 g melted; and cooled
1 cup whipping cream 250 ml

In mixing bowl, cream together butter and sugar. Beat in
egg yolks, rum and vanilla. Blend in chocolate.

Whip cream lightly and stir into chocolate mixture. Turn into 3-cup (750
ml) mould or small pots. Chill until firm, at least 8 hours. (If you make
it the night before you can eat it for lunch and still have enough time to
make another batch
for dessert).

Makes about 8 servings.

(actually it makes about two servings - if you have the right people).

Use a light flexible metal mould or small pots or crocks. The recipe cam be
doubled for a large mould (or two small ones).

From Kathy

Tried this and it is good...with congac.


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