Recipe - Chocolate Pate

Dorothy Cross TMPJ72B
1 cup Heavy cream
6 ounce Semisweet chocolate chips
(1 cup)
1 (1ounce) square unsweetened
chocolate, cut up
2 tablespoon Butter, softened
1 teaspoon Vanilla extract
or 1 T rum, Cognac, or Gran
Marnier

1. In a 1quart glass bowl, combine cream, semisweet chocolate, and
unsweetened chocolate. Heat in a microwave oven on HIGH 1One half to 2 minutes,
stirring once or twice, until chocolate is melted and smooth. 2. Stir in
butter until melted and mixture is smooth. Stir in vanilla. Turn into a
2or 21/2cup cheese or pate crock or into 2 or 3 individual souffle
dishes. Refrigerate until firm, 2 to 3 hours. Once firm, cover with plastic
wrap and refrigerate until 1 hour before serving time. Store in
refrigerator and use within 5 days. Note: Pate can also be heated in
microwave oven on HIGH 1One half to 2 minutes, until mixture reaches sauce
consistency when stirred and is warm. Serve warm sauce over cakes,
icecream, or fruits. Source: 365 Great Chocolate Desserts Reformatted by:
CYGNUS, HCPM52C

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini