This is an impressive dessert to share at a dinner party—a sweet twist on the classic savory appetizer. Here bittersweet chocolate and roughly chopped hazelnuts are molded in a loaf pan. After a good long chill in the fridge, the “pâté” is sliced and topped with dollops of whipped cream. It’s a lovely balance of nuts and chocolate, smooth and crunchy.
Makes 8 servings
1 Preheat the oven to 350ºF (180ºC).
2 Place the hazelnuts on a baking sheet and toast in the oven for 15 to 20 minutes, until golden brown. Place the warm hazelnuts in a clean dish towel and rub vigorously to remove their skins.
3 Transfer the hazelnuts to a food processor and pulse for about 30 seconds, until coarsely chopped.
4 Transfer the chopped hazelnuts to a large heatproof bowl and add the chocolate, butter, and ¾ cup (170 milliliters) of the cream. Set the bowl over a bain-marie and heat until the chocolate and butter have melted. Remove the bowl from the heat.
5 In a separate heatproof bowl, combine the egg yolks and sugar. Place the bowl over the same bain-marie and cook, whisking continuously, for about 4 minutes, until the egg yolks thicken enough to leave a ribbon on the surface when the whisk is lifted out. Remove from the heat.
6 While whisking, add the egg yolks to the chocolate mixture, then the salt.
7 Using a stand mixer fitted with the whisk attachment or a handheld electric mixer, whip the remaining 1 cup (225 milliliters) cream until soft peaks form. Fold the whipped cream into the chocolate mixture.
8 Line a 9 x 5 inch loaf pan with two layers of plastic wrap. Pour the chocolate mixture into the prepared pan. Gently tap the pan on your countertop to remove any air bubbles.
9 Refrigerate until set, 5 to 6 hours. Once set, use the plastic wrap to lift the pâté out of the pan. Turn out onto a serving platter or other flat surface to cut. Using a warm, wet knife, cut slices about ½ inch thick.
10 Serve cold, topped with whipped cream. Store leftovers in the refrigerator, covered, for up to 7 days.