May 9, 2008 8:40 am US/Pacific
Chocolate Pave
Chocolate Pave'
Pave' means paving stone in French. Chocolate Pave' is a very rich, dense, velvety chocolate mousse-like mixture. It is allowed to set up in a bread pan, then sliced into ½" thick slabs. The chocolate pave' is often served with fresh berries, whipped cream and a fruit puree or sauce.
12 oz Dark Chocolate, (semi sweet or bittersweet) broken up
1 cup (2 sticks) unsalted butter
1 1/4 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
7 large egg yolks
2 tablespoons water
1/2 cup heavy cream
Garnish:
3/4 cup heavy cream
2 tablespoons sugar
Fresh berries
Fruit puree or sauce
Make the chocolate pave:
1. Line 8 1/2x4 1/2-inch loaf pan with plastic wrap, allowing enough extra plastic wrap hanging over sides to cover finished pave.
2. Place chocolate and butter in a stainless steel bowl. Melt over a gentle bain marie. Stir until smooth and let cool. Sift confectioners' sugar and cocoa over chocolate mixture and whisk to mix well.
3. Whisk egg yolks and water in double boiler top over simmering water. Whisking constantly, heat yolks to 145°F. and maintain temperature for 3 minutes. Fold yolks into chocolate mixture and cool to room temperature.
4. Whip cream in mixing bowl until medium peaks form, using electric mixer at high speed. Whisk one-third of cream into chocolate mixture. Then fold remaining cream into chocolate mixture. Be careful not to overmix. Pour mixture into prepared pan, folding ends of plastic wrap over top. Refrigerate overnight.
5. Slice into ½" slices, serve on plate with whipped cream, berries, berry puree.
Forks and Corks
Fundraiser Dinner
Saturday, May 10th
5:30pm-9pm
Tickets $100
Info: 916. 484.8174
Guest Chef: Guy Fieri
American River College
4700 College Oak Drive
Sacramento
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