Dessert has always been popular here at Crescent Spur. Our guests work hard all day and can “afford” a little indulgence at the end of the day. For the final part of How to Feed a Heli-Skier, Chef Greg dusted off his favourite chocolate recipe and shared it with us. Thanks Greg!
The last recipe I will share this season is the last course of a meal—dessert! Chocolate Icewine Pate is decadent, delicious and the perfect way to end a meal. (Expect your guests to demand a copy of the recipe.)
I’ve already shared other recipes throughout the season and put together, I think they make an excellent meal: start with a Quinoa, Kale & Bacon Salad, followed by a Grilled Marinated Leg of Lamb and Balsamic Beet & Sweet Onion Marmalade, served with Roasted Squash with Spicy Browned Butter Sauce and finish with this chocolate concoction.
Chocolate Ice Wine Pate
1 cup whipping cream
1 lb. dark bittersweet chocolate, chopped into almond sized pieces
3 egg yolks
3 tablespoons butter
3/4 cup icing sugar
1/3 cup icewine
- Over a double boiler, on low heat, melt chocolate pieces and cream.
- Once the mixture is almost completely melted, add soft butter.
- Add egg yolks, one at a time, until thoroughly mixed.
- Sift in icing sugar, add icewine and stir until well blended.
- Line a 9″ x 5″ bread pan with plastic wrap and spoon in chocolate mixture.
- Chill uncovered for about 2 hours, cover until ready to serve.
- Cut into 1/2 thick slices (can be frozen a bit to help cutting before service).
- Serve with a berry coulis and a few sprigs of mint.