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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Luscious Mocha Pâté cuts right to the chase, giving you a generous slice of heavenly chocolate and coffee goodness with a silky truffle-like texture.
- As part of our deliciously fun Chocolate Charcuterie Board, Mocha Pâté is a fun and fancy treat that’s a cross between rich fudge and velvety mousse. It’s studded with toasted hazelnuts that perfectly set off the sweet treat’s lush texture.
- When served with a dollop of whipped cream and a cup of coffee, Mocha Pâté is the most elegant way to satisfy a holiday chocolate craving.
You’ll love pairing Mocha Pâté with the other scrumptiously creative sweets in our Chocolate Charcuterie Board, including tk and fresh fruit. If you’re expecting a crowd, add more easy-to-grab holiday delicacies like Christmas Sugar Cookie Truffles, Chocolate Profiteroles (Cream Puffs), and Candy Cane and Chocolate Peppermint Bark.
Table of Contents
- What is Mocha Pâté?
- Tools You Need
- Key Ingredients and Why
- How to Make Mocha Pâté
- Can I Make Mocha Pâté in Advance?
- How to Store Mocha Pâté
- Gemma’s Pro Chef Tips
- More Mocha and Coffee Recipes
What is Mocha Pâté?
- Mocha Pâté is a chocolate-coffee dessert made from a custard base mixed with whipped cream. After setting and chilling in a loaf pan, it’s sliced and served.
- Pâtes are most commonly savory dishes made with ground meat and seasonings, packed in a mold, chilled, and sliced. Creative dessert pâtés are inspired by savory pâtés and mimic the look and texture of the original. These fun, sweet versions are chilled and molded treats made with chocolate, gingerbread, caramel, or fruit.
Tools You Need
- 9×5-inch loaf pan
- Baking sheet
- Tea towel
- Double boiler (optional)
- Large mixing bowl
- Measuring cups and measuring spoons
- Medium saucepan
- Stand mixer with whisk attachment (optional) or a hand-held electric mixer
- Silicone spatula
Key Ingredients and Why
- Hazelnuts have an earthy, buttery, slightly sweet taste. The flavor and texture are an excellent counterpoint to the creamy mocha base.
- Toasting or roasting the nuts intensifies their flavor and makes them more delectably crunchy.
- Bittersweet chocolate, with a cocoa solid percentage ranging from 63-72%, has the perfect balance of bitter and sweet is the perfect choice for this recipe, as it’s just sweet enough without being cloying.
- Learn about the different varieties of chocolate in my guide, The Ultimate Guides to the Different Types of Chocolate.
- Butter contributes to the velvety texture of the pâté and helps bind the ingredients together to make a cohesive blend.
- Butter also adds rich flavor and contributes to the dessert’s attractive glossiness.
- The egg yolks in the pâté’s custard base emulsify the fats from the chocolate, cream, and butter with the other ingredients to create a silky texture.
- The yolks also help set the pâté mixture so it stays together as it chills.
- Granulated sugar gives the pâté its sweetness and balances the bitter notes of the chocolate and coffee.
- Sugar also binds to the liquid in the recipe, making the mixture thicker and adding to the pâté’s rich texture.
- Salt accents and intensifies the pâté’s sweet mocha flavor.
- Heavy cream, with a fat content between 30% and 36%, is essential to create Mocha Pâté’s lushly smooth texture.
Instant espresso powder
- Instant espresso powder adds robust coffee flavor and aroma that complements the bittersweet chocolate.
- The powder form makes it easy to incorporate into the recipe and get the right coffee flavor level.
- The warm, slightly floral flavor of vanilla melds the coffee and chocolate notes, adding balance and delicious complexity.
- It’s helpful to always have vanilla extract on hand, and How to Make Homemade Extracts guides you through the simple process.
How to Make Mocha Pâté
- Preheat the oven to 350°F (180°C). Line the loaf pan with plastic wrap and set aside.
- Toast the hazelnuts on a baking sheet for 10 to 15 minutes until fragrant.
- Put the nuts in a clean tea towel and rub to remove the skins. Chop the nuts and put them in a large mixing bowl.
Make the Custard:
- Melt the chocolate and butter together and mix in the chopped hazelnuts. Set aside.
- Whisk the egg yolks, sugar, and salt together.
- Warm 3/4 cup of cream in a saucepan until simmering.
- Pour the hot cream over the egg yolk mixture while whisking constantly. Return the mixture to the saucepan and stir for 4 to 5 minutes until slightly thickened.
- Strain the cream mixture over the chocolate/hazelnut mixture. Stir to combine and let cook for 15 minutes.
Assemble the Pâté:
- In the bowl of a stand mixer or a bowl with a hand mixer, whip the remaining cream, espresso powder, and vanilla to medium-soft peaks.
- Fold the whipped cream into the chocolate mixture until combined, and spread into the prepared loaf pan.
Chill and Serve:
- Cover and refrigerate until set, about five hours.
- Unwrap and cut into half-inch slices. Serve with a dollop of whipped cream.
Can I Make Mocha Pâté in Advance?
Yes, you can make Mocha Pâté in advance.
- The pâté can be prepared and refrigerated for up to five days before serving.
- You can also freeze the Mocha Pâté after preparing it. Wrap it well to protect against freezer burn, and freeze for up to one month.
- For best results, let the frozen Mocha Pâté defrost in the fridge overnight before serving.
- Note that the texture and taste of Mocha Pâté prepared in advance may differ from freshly-made Mocha Pâté.
How to Store Mocha Pâté
- Store any leftover pâté well-wrapped in the fridge for up to five days.
Can I make Mocha Pâté egg-free?
- Yes, you can make Mocha Pâté egg-free. Please see my guide, 12 Best Egg Substitutes for Baking and How to Use Them.
Can I make this recipe without hazelnuts?
- If you don’t care for hazelnuts, you can substitute toasted and chopped walnuts, almonds, or pecans.
- For a nut-free option, you can omit the nuts or substitute mini chocolate chips or chopped dried cherries for textural interest.
Gemma’s Pro Chef Tips
- Toasting the hazelnuts brings out the best texture and most flavor, so be sure not to skip this step!
- This is an excellent make-ahead dessert for a fancy dinner party.
- You can replace the tablespoon of espresso powder with two tablespoons of raspberry or orange liqueur for a fruity, slightly boozy variation.
- Serve this with Crème Fraiche, Whipped Cream, or Chocolate Whipped Cream.
- Espresso can be both a star and a supporting player in desserts. It’s fantastic when paired equally with chocolate as it is in Mocha Pâté, and also when it’s used in smaller amounts to enhance the flavors. You’ll love our other desserts that include espresso powder:
- Easy 10-Minute Tiramisu Recipe
- Espresso Parfait with Chocolate Caramel Sauce Recipe
- Chocolate Peanut Butter Vegan Fudge
- Easy Sugar-Free Flourless Chocolate Cake
- Best-Ever Chocolate Buttercream Frosting
- Homemade Irish Cream with O’Driscoll’s Whiskey
- Microwave Chocolate Lava Cake Bowl Recipe For Two
- O’Driscolls Irish Whiskey Chocolate Mousse Recipe
- Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache
- Rich and Creamy Tiramisu Semifreddo
- How To Make Perfect Coffee Gelato
More Mocha and Coffee Recipes
- 1 ½ cups (7½ oz/213 g) hazelnuts
- 1 ⅔ cups (10 oz/284 g) bittersweet chocolate
- 2 tablespoons (1 oz/28 g) butter
- 4 large egg yolks
- ¼ cup (2 oz/57 g) granulated sugar
- ½ teaspoon salt
- ¾ cup (6 fl oz/180 ml) plus 1 cup (8 fl oz/240 ml) heavy cream, divided
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F (180°C) and line a 9x5-inch (23 x12 ½ cm) loaf pan with enough plastic wrap to hang over the edges by a few inches. Set aside.
- Spread the hazelnuts on a baking sheet and bake for 10-15 minutes, until toasted and fragrant.
- Place the warm nuts on a clean tea towel and rub vigorously to remove the skins. Discard the skins, then coarsely chop the nuts and place in a large mixing bowl.
- Melt the chocolate and butter in a microwave safe bowl or in a double boiler over simmering water and then stir into the hazelnuts. Set aside.
- In a medium bowl, whisk the egg yolks, sugar and salt and set aside near the stove.
- In a medium saucepan, warm ¾ cup (6 fl oz/180 ml) of cream over medium-low heat until simmering.
- Pour the hot cream slowly over the yolks while whisk constantly, then return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened slightly, about 4 - 5 minutes.
- Immediately strain the custard over the chocolate and hazelnut mixture and stir to combine. Let cool to room temperature, about 15 minutes.
- In the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl with a handheld electric mixer, combine the remaining 1 cup (8 fl oz/240 ml) heavy cream, espresso powder and vanilla extract and whip on medium speed to medium-soft peaks.
- Gently fold the whipped cream into the chocolate mixture until evenly combined, then spread into your prepared loaf pan.
- Cover with the overhanging plastic wrap and refrigerate until firm and set, at least 6 hours and up to 5 days.
- To serve, unwrap and slice ½ -inch (12 mm) thick. Serve with a cup of coffee and a dollop of whipped cream on the side.