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Mocha Pâté is sliced and served on a tray with two glass cups of coffee. It's a cross between rich fudge and velvety mousse, and studded with toasted hazelnuts that perfectly set off the dessert's lush texture.
Print Recipe
Mocha Pate
Prep Time
40 mins
Chill for
6 hrs
Total Time
6 hrs 40 mins
 

Try this Mocha Pâté Recipe, a decadent fusion merging coffee's depth with chocolate's sweetness, creating a creamy, pâté-inspired dessert.

Servings: 8 people
Author: Gemma Stafford
Ingredients
  • 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
Instructions

  1. 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.

  2. Spread the hazelnuts on a baking sheet and bake for 10-15 minutes, until toasted and fragrant.
  3. 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.
  4. 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.
  5. In a medium bowl, whisk the egg yolks, sugar and salt and set aside near the stove.
  6. In a medium saucepan, warm ¾ cup (6 fl oz/180 ml) of cream over medium-low heat until simmering.
  7. 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.
  8. Immediately strain the custard over the chocolate and hazelnut mixture and stir to combine. Let cool to room temperature, about 15 minutes.
  9. 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.
  10. Gently fold the whipped cream into the chocolate mixture until evenly combined, then spread into your prepared loaf pan.
  11. Cover with the overhanging plastic wrap and refrigerate until firm and set, at least 6 hours and up to 5 days.

  12. 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.